Post by Jana on Sept 22, 2004 14:38:53 GMT -5
Classic Almond Flour Pound Cake
Ingredients:
1/2 cup butter (1 stick) softened at room temperature
1/2 cup full fat cream cheese
1 cup Splenda
5 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 well. Add eggs, one at a time, beating well after each. Mix almond flour with baking powder and add egg to mixture a little at a time while beating. Add lemon and vanilla extracts. Pour into greased 9"-10" Springform 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 effective grams of carbohydrate per serving.
Ingredients:
1/2 cup butter (1 stick) softened at room temperature
1/2 cup full fat cream cheese
1 cup Splenda
5 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 well. Add eggs, one at a time, beating well after each. Mix almond flour with baking powder and add egg to mixture a little at a time while beating. Add lemon and vanilla extracts. Pour into greased 9"-10" Springform 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 effective grams of carbohydrate per serving.
