POUND CAKE
1/2 cup butter, softened (1/4 pound)
4 ounces cream cheese, softened
1 cup granular Splenda or equivalent liquid Splenda
5 eggs
1 teaspoon lemon or orange extract, optional
1-2 teaspoons vanilla
6 1/2 ounces almond flour (1 1/2 cups plus 2 tablespoons)
1 teaspoon baking powder
1/8 teaspoon salt
Lemon or orange zest, optional
Put all of the ingredients in a medium bowl. Beat with an electric mixer until no bits of cream cheese remain and the batter is thick and fluffy. This will only take a minute or so. Spoon into a greased 9-inch round cake pan and spread evenly with a spatula. Bake at 325º 40-45 minutes. I suggest checking the cake after 35 minutes or so. The cake will be golden brown and firm to the touch when done.
Makes 8 servings
With granular Splenda:
Per Serving: 346 Calories; 31g Fat; 10g Protein; 9g Carbohydrate; 3g Dietary Fiber; 6g Net Carbs
With liquid Splenda:
Per Serving: 334 Calories; 31g Fat; 10g Protein; 6g Carbohydrate; 3g Dietary Fiber; 3g Net Carbs
This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes. Over time I have tweaked the baking temperature and time. I now bake it at 325º instead of 350º and it takes less time to bake in the oven that I have now so I've reduced the baking time as well. This is so easy to make because everything can be dumped into the mixing bowl at the same time with no creaming involved. I bake mine in a loaf pan most of the time and below you can see some other baking pan options. This is also very nice for strawberry shortcake. Visit my website for the baking times for the smaller pans.
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