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Recipe Room Home » Low Carb Recipes » Cakes and Pies « Previous Recipe · Next Recipe » Easy Almond Pound Cake Reviews Views Date of last review 11 7832 Sat October 27, 2007 Recommended By Average Rating 91% of reviewers 8.9 Description: Ingredients: 1 cup butter 1 cup artificial sweetener -- splenda granular 5 eggs 2 cups almond flour 1 teaspoon baking powder 1 teaspoon vanilla 1 teaspoon almond extract -- or divinci carmel syrup How To Prepare: Cream butter and splenda together in a large mixing bowl. Add eggs one at a time, beating after each one. Add flour and baking powder a little at a time until well blended. Add extracts. Bake in a 9 inch cake or springform pan for 50 minutes at 350. Makes a nice moist buttery pound cake. Could also try different extracts to vary the flavor (ex. banana or lemon). Number of Servings: 10 Carbs per serving - include all nutritional information if known: 47g carbs total Effort (Easy, Average, Difficult): Easy Source: Jenni

Author bevcayton Junior LCF Member Registered: March 2004 Posts: 1 Review Date: Mon March 1, 2004 Would you recommend the Recipe? Yes | Rating: 10    Pros: easy, very moist Cons: none This was the first lo carb cake I have baked. It was simply delicious. I baked it in 4 six inch springform pans for about 20 minutes. The inside was very moist and outside has a little crunch. Hard not to eat it all. Review Date: Sat March 20, 2004 Would you recommend the Recipe? Yes | Rating: 10    Pros: WOW! YUMMMMMM Cons: zip I just made this and hubby and I love it!! I used some banana flavoring and nuts also. I plan on freezing most of it as it is HARD not to eat the whole darn cake. mmmmmmmmmmmmmmmmm stewcarol Senior LCF Member Registered: August 2003 Posts: 407 Review Date: Tue April 27, 2004 Would you recommend the Recipe? Yes | Rating: 10    Pros: Very easy, mixed and in the oven in less than 10 minutes. Cons: None, also had to freeze leftovers because they were too delicious I used a hand mixer for the entire recipe, and used davinci vanilla (only one I had). Slightly crispy outside, moist inside, reminded me of my sister's deliciously moist rum cake (minus the rum!) maryjopye Junior LCF Member Registered: June 2004 Location: beautiful east tennessee Posts: 26 Review Date: Sun June 13, 2004 Would you recommend the Recipe? Yes | Rating: 10    Pros: Cons: this is a great cake!...we like it served cold with whipped cream...mmmmm sher795 Senior LCF Member Registered: September 2003 Location: Pittsburgh, PA Posts: 675 Review Date: Tue July 27, 2004 Would you recommend the Recipe? Yes | Rating: 10    Pros: Very easy and rises nicely. Cons: I made this to use in a lc version of the "flag cake" for the 4th of July (instead of Sarah Lee pound cake) and it was fantastic! I made in a bread pan instead of pie plate and it came out wonderful. cookiedog Senior LCF Member Registered: January 2003 Location: nc Posts: 73 Review Date: Thu March 17, 2005 Would you recommend the Recipe? Yes | Rating: 10    Pros: wonderful Cons: hard not to eat all of it I made it in a loaf pan and I eat for breakfast with my coffee. It makes for a great breakfast. skitsokitty Junior LCF Member Registered: March 2005 Posts: 15 Review Date: Tue March 29, 2005 Would you recommend the Recipe? Yes | Rating: 10    Pros: fast + easy to make. great texture + taste Cons: none (well can be addictive, but is filling so you'll eventually stop!) i've made this twice so far + definitely do not miss regular cakes (made with flour) at all. the butter makes this rich enough to be satisfying. also is the kind of recipe where you can make even after being at work all day. minimal washing up (especially if you line tray with baking paper = tray only needs light clean/wipe/airing). great!! jkv1111 Junior LCF Member Registered: October 2005 Posts: 0 Review Date: Sun October 16, 2005 Would you recommend the Recipe? Yes | Rating: 9    Pros: satisfies my sweet-tooth Cons: expensive Be sure and GRIND almonds to the finest of fine you can! A coffee grinder may be the way to go. Even when you're sure they are pulverized...grind them some more. Otherwise, it comes out "chunkier" than you expect from a cake-like food. If it doesn't look like regular flour, you're not done. teragrammy Junior LCF Member Registered: May 2004 Posts: 18 Review Date: Fri November 4, 2005 Would you recommend the Recipe? Yes | Rating: 9    Pros: delicious flavor Cons: rises to high, and then falls. I have made this cake three times. It is absolutely delicious, but I do have a small problem that Im hoping someone can help me with. Each time, the cake rises too high, like a souffle, and then falls flat when removed from the oven. Does anyone have any suggestions. cgarza Senior LCF Member Registered: November 2002 Location: Garland, TX Posts: 291 Review Date: Mon April 30, 2007 Would you recommend the Recipe? Yes | Rating: 9    Pros: Delicious!!! Easy!!! Cons: Mine stuck to my bundt pan. Spray it WELL!!! This is delicious! I used a combination of Poly D and various sweeteners, EXTRA tsp of almond extract. It was really flavorful! I served it topped with sliced strawberries and whipped cream. My NON LC husband and sister-in-law loved it! karenry Senior LCF Member Registered: July 2003 Location: Northern California Posts: 140 Review Date: Sat October 27, 2007 Would you recommend the Recipe? No | Rating: 1    Pros: None Cons: Everthing This bears no resemblance to a pound cake, but rather banana bread with no banana. Even with extra sweetener, it still had no sweetness. Total disapointment and a waste of ingredients.

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