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Old 09-07-2011, 02:47 PM   #1
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Recipe: Pound cake

1/2 cup granular splenda
1/2 cup(4 oz) cream cheese, softened
1/2 cup butter, softened
1 tsp vanilla extract
Juice of a lemon
1/2 tsp lemon zest
5 eggs, room temperature
1 teaspoon vanilla
6 1/2 ounces almond flour, 1 1/2 cups plus 2 tablespoons
1 teaspoon baking powder

Cream butter, cream cheese and Splenda. Add eggs, one at a time; blend in lemon, zest and vanilla. Mix almond flour and baking powder; add the flour mixture to egg mixture a little at a time. Pour into greased glass baking pan. Bake at 350║ 40-50 minutes. I suggest checking the cake after 40 minutes or so because mine was done in 42 minutes. Cake will be golden brown and firm to the touch when done.
Tip: Tastes much better when refrigerated.

Makes 12 servings
Can be frozen.
Less than 2 NC per serving.
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Old 09-07-2011, 02:48 PM   #2
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Yummy yum, thanks for sharing, I'll have to try it!!
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Old 09-07-2011, 04:53 PM   #3
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Recipe looks very good! I assume you're using a loaf pan. What size is your pan ~ 8" or 9"?

Thanks.
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Old 09-07-2011, 07:09 PM   #4
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Recipe looks very good! I assume you're using a loaf pan. What size is your pan ~ 8" or 9"?

Thanks.
Hi Judy, thanks.
I am not sure about the size, but it must be 3-qt (9" x 13"). I used a rectangular Pyrex baking pan.
I know that the pan material and depth effects baking time, such as teflon bakes it faster than glass and loaf pan will bake it slower than a shallow pyrex like mine.
It is very easy to check if it's done, since cake has this beautiful golden color, and when you push a knife it comes out clean.
Hope you try and enjoy it.

PS: You might want to freeze half of it. I didn't, and my DH and I finished all of it within 12 hours.
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Old 09-07-2011, 07:09 PM   #5
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Yummy yum, thanks for sharing, I'll have to try it!!
Thank you Valerie, hope you try and like it.
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Old 09-08-2011, 06:29 AM   #6
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I'm going to make this today! I'm confused by the amount of almond flour in the recipe. Could you please clarify? Is the 6.5 oz a weight and the 1 1/2 cups plus 2 tablespoons the quantity? Hope I don't sound too terribly stupid. I want to make sure. Even though I shopped around for best price on my almond flour, it's still so expensive compared to wheat flour.. sheesh. Def don't wanna waste it!

Thanks!
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Old 09-08-2011, 07:56 AM   #7
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I'm going to make this today! I'm confused by the amount of almond flour in the recipe. Could you please clarify? Is the 6.5 oz a weight and the 1 1/2 cups plus 2 tablespoons the quantity? Hope I don't sound too terribly stupid. I want to make sure. Even though I shopped around for best price on my almond flour, it's still so expensive compared to wheat flour.. sheesh. Def don't wanna waste it!

Thanks!
Hi slbbw, I am glad you decided to try it.
I put a bit more than one and a half cups (250 ml regular ones) of almond flour. I prepare my own almond flour at home using raw almonds (please see the recipe under my signature), it is much yummier, and not processed with chemicals. I am sure buying raw almonds in bulk amounts and preparing the flour at home will be much cheaper.
Hope you enjoy it.
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Old 09-08-2011, 09:00 AM   #8
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This sounds almost identical to LindaSue's Pound Cake (my absolute favorite LC recipe of ALL TIME!!) It's one of the few desserts I've tried that I love enough to keep coming back to... Thanks, Pearldrop for the reminder that I "can have my cake & eat it too"!

http://www.genaw.com/lowcarb/pound_cake.html

Last edited by bigmomma; 09-08-2011 at 09:01 AM.. Reason: to add link
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Old 09-08-2011, 09:04 AM   #9
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I need some photo posting instructions, plz!
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Old 09-08-2011, 09:11 AM   #10
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I think I got it? Smells delicious
Attached Images
File Type: jpg Lc_Pound Cake.jpg (52.4 KB, 32 views)
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Old 09-08-2011, 09:38 AM   #11
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that looks luv-er-ly, slbbw! if you can afford the carbs,may i suggest a topper of sf whipped cream, sliced berries & a drizzle of chocolate syrup...Enjoy!
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Old 09-08-2011, 09:42 AM   #12
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I think I got it? Smells delicious
Thanks for posting the pic slbbw.
Yes, I love this golden color on top.
It will be even yummier when you refrigerate it for couple of hours.
Bon apetite.
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Old 09-08-2011, 09:44 AM   #13
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that looks luv-er-ly, slbbw! if you can afford the carbs,may i suggest a topper of sf whipped cream, sliced berries & a drizzle of chocolate syrup...Enjoy!
My DH loves it with organic Grade A maple syrup topping, he says the combo is delish.
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Old 09-08-2011, 11:59 AM   #14
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Wow, if it's any more delicious after refrigeration, I may not be able to stand it!! Soo so good. My only tweak was to add 2 tsp gluten-free cake enhancer as per my new low carb blog gawdess, Birgit at Birgit's Daily Bytes: low carb

Thanks to you, Linda Sue, and all you LC recipe guru's !!
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Old 09-08-2011, 04:36 PM   #15
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I wish I knew whos pound cake recipe that was on LindaSues website. Its not hers and she didn't make any changes to it other then baking time and adding the extract in with everything else so it is someone elses recipe. I would like to know who to thank for coming up with it.
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Old 09-09-2011, 03:13 AM   #16
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I wish I knew whos pound cake recipe that was on LindaSues website. Its not hers and she didn't make any changes to it other then baking time and adding the extract in with everything else so it is someone elses recipe. I would like to know who to thank for coming up with it.
Hi, I found the base recipe from an Australian website long time ago and it was similar to LindaSue's. But when I tried that, it turned out not so good, was too sweet and smelling so egg-y. So, I modified it using my mom's good old fashion tips: decreased the splenda amount to 1/2 cup, added lemon zest to wipe off the egg-y taste and changed lemon extract to actual lemon juice which is yummier and more natural. The recipe I wrote is my altered recipe. But the base recipe which LindaSue and Australian website used, must be a generic one. Sorry, I don't know who was the first one generated the base in the first place.
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Old 09-09-2011, 08:13 AM   #17
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I got that recipe so long ago that I don't remember where it came from. I started printing out recipes long before I even had my website and sometimes didn't jot down where I got the recipes from. Either that, or the person who posted it never mentioned where they found it. I do try to give credit when I can but sometimes it's impossible to know where a recipe came from. The Deep Dish Pizza is another such recipe. The version that I used may have been a variation of Dexmis's recipe but hers was a much thicker pizza and more like a casserole or quiche.

Last edited by LindaSue; 09-09-2011 at 08:15 AM..
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Old 09-13-2011, 09:01 AM   #18
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I'm confused about the pan size, in one post you say to use a 9 x 13 but the picture looks like a loaf pan, which one is correct?

Thanks,
Pam
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Old 09-13-2011, 09:48 AM   #19
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I'm confused about the pan size, in one post you say to use a 9 x 13 but the picture looks like a loaf pan, which one is correct?

Thanks,
Pam
That amount of batter will fill either a 9-inch round cake pan or an 8x4" loaf pan. It would come out too thin in a 9x13" pan. It might also fit in an 8x8" square cake pan but I haven't tried that size.
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Old 09-13-2011, 01:40 PM   #20
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I'm confused about the pan size, in one post you say to use a 9 x 13 but the picture looks like a loaf pan, which one is correct?

Thanks,
Pam
Hi Pam, I bake with 9"x13" but slbbw (the owner of the picture) used another size. Baking pan material and size will only change the baking time, which you can easily control by checking the cake after 40 minutes of baking if the top is golden or not.
This recipe is good for regular size baking pans as well as 6 holes cupcake/big muffin pans.
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Old 09-13-2011, 01:42 PM   #21
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That amount of batter will fill either a 9-inch round cake pan or an 8x4" loaf pan. It would come out too thin in a 9x13" pan. It might also fit in an 8x8" square cake pan but I haven't tried that size.
Linda, 9"x13" comes out not too thin as you guessed. Actually, the portion size is perfect.
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Old 09-13-2011, 02:29 PM   #22
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Funny, I just gave my daughter this recipe. She is going on a trip and I thought it would be a good addition of her food stocks she is taking with her in case she gets hungry with no alternatives available - very long plane ride. She didn't have lemon extract and I told her I'm sure lemon juice would be fine.
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Old 09-13-2011, 03:23 PM   #23
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Funny, I just gave my daughter this recipe. She is going on a trip and I thought it would be a good addition of her food stocks she is taking with her in case she gets hungry with no alternatives available - very long plane ride. She didn't have lemon extract and I told her I'm sure lemon juice would be fine.
Hope she will enjoy it. Actually, it is much much better with real lemon and lemon zest rather than with lemon extract. When I first found this recipe I used lemon extract, and didn't like it. That's why I altered it into real lemons.
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Old 09-14-2011, 08:38 AM   #24
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Linda, 9"x13" comes out not too thin as you guessed. Actually, the portion size is perfect.
If that's the thickness that you want, then it is perfect. It would just be thinner than usual for a cake if made in a pan that big. Kent's Jello Poke Cake is basically this pound cake recipe with some tweaks and he made it in a 9x13" pan. But, he used about 1 1/2 times the amount of batter as the original pound cake recipe. It was not a thick cake but it was adequate. I think it was about an inch high. This is how it looked in the pan:

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Old 09-14-2011, 09:08 AM   #25
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Hope she will enjoy it. Actually, it is much much better with real lemon and lemon zest rather than with lemon extract. When I first found this recipe I used lemon extract, and didn't like it. That's why I altered it into real lemons.
I'm sure she will like it. I've just made it with lemon extract because I had it, but I'm thinking with real lemon it would be more lemony which I would like. I've never put it in the fridge either, but will try that next time. For her purposes though something that doesn't need to be kept cold is perfect.

I've actually made it in different size/shape pans and depending on the size start checking earlier the bigger the pan. I don't think I've gone as big as 9x13 though.
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Old 10-27-2011, 07:16 PM   #26
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Thank you so much for posting a pound cake recipe. Pound cake is my most favorite dessert. I can't wait to try it!
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Old 10-27-2011, 07:34 PM   #27
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Why this looks very good indeed. I'll have to try this one.
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Old 10-28-2011, 03:17 AM   #28
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What is gluten free cake enhancer?
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Old 10-30-2011, 07:49 PM   #29
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Made this today and really liked it! It baked evenly and is very pretty to look at!! I used almond meal and the cake had a slight grainy texture. Is there a more fine almond flour that I can buy? or is almond meal and almond flour one in the same?

I am "splenda taste sensitive" so I used 1/4 cup splenda and 1/4 cup erythritol.

I needed to freeze the extra or I would have eaten half the cake!
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Old 10-31-2011, 03:35 AM   #30
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What is gluten free cake enhancer?
I've never used it, but found some information online: The Baking Circle :: your online Community at King Arthur Flour
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