Classic Almond Flour Pound Cake

[Hilda0414]

Carol: Just made your pound cake and it was delicious! A wonderful recipe; nice and moist. Thanks!

[Food Stories]

This recipe looks amazing ... Can't wait to try it

[Cats for Texas]

marking

[jumpingbean]

I love this pound cake so much! Even my husband and 13 year-old son love it. I make it about once every other week and sometimes eat it plain or with a few sliced strawberries and a bit of whipped cream. I know this is strange but sometimes I will eat a small piece for breakfast and it keeps me going for several hours. This only happens if I'm in a hurry and don't have time to make something else but it's always a treat. I use half Splenda and half erythritol to sweeten it and it always comes out great!

[lorimcphetridge]

I have tried this several times now using different flavors each time and I love it! I haven't been able to eat anything like this for almost 4 years and not only does this taste great but it hardly effects my blood sugars at all. I want to thank you for posting this for us.
Lori McPhetridge

[Nikki2777]

This looks just beautiful!

I'm going to try it with one of my springform pans. I have a set that came in 8", 9", and 10"

Nikki

[stickergoddess]

my cake is in the oven now- follow the recipe exactly. i will let you all know how it turns out.

[MSS726]

The only thing I changed is that I added stevia blend mixed with Swerve, so hopefully the Swerve will cut down on the bitter taste of the stevia. I also added 4 tsps of lemon extract because I wanted a definite lemon taste and my extract was a cheap grocery store brand, so not as strong as a good brand would be. Also, strange, but I set it for the time in the recipe, but mine was done in about half of that time. Possibly the bundt pan contributed to the time vs a regular round pan. Haven't sliced it yet, having for dinner with a few strawberries and whipped cream. Will let you know how it was. Anyway, for people that hate going back tons of posts and pages to find the recipe, I am reposting the original from Carol here:

Classic Almond Flour Pound Cake

Ingredients:
· 1/2 cup butter (1 stick) softened at room temperature
· 1/2 cup full fat cream cheese
· 3/4 cup Splenda
· 5 large eggs, at room temperature
· 2 cups almond flour
· 1 teaspoon baking powder
· 1 teaspoon lemon extract
· 1 teaspoon vanilla extract

Cream butter, cream cheese and Splenda together, mixing well. Add eggs, one at a time, beating well after each. In a separate bowl, mix almond flour with baking powder. Add egg/butter mixture to flour a little at a time while beating. Add lemon and vanilla extracts.

Pour into greased 9"-10" Springform pan, bundt pan, ring pan, (or 9" round cake pan) and bake at 350°F for 50-55 minutes.

You can change flavors for this cake by using different extract flavors and even food color if you like!

Makes 12 servings. 6.1 net grams of carbohydrate per serving.
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[MSS726]

I just had to update because this cake was fabulous and didn't raise my husband's blood sugars at all! The 4 teaspoons of lemon extract made it taste just like (or at least pretty much) like the Paula Deen lemon cake that Walmart used to sell (don't know if they still sell it). Anyway, it's a keeper!

[lonestarstamper]

subbing

[Mrs S]

I made this over the weekend, subbing 3/4 cup erythritol and 3/4 tsp stevia glycerite (a la Maria Emmerich) for the splenda and vanilla bean paste for the extracts and adding 1/4 cup sour cream. It is fabulous, tender, moist and no aftertaste. DH likes it and he hates most LC baked goods. Thanks for a wonderful recipe. I sure have missed pound cake.

[Mrs S]

I had a slice for breakfast again this morning, this time 'iced' with a tablespoon of sunflower seed butter. FAB! I can't believe I can eat pound cake and still lose weight!!!