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Almond pound cake


Recipe Description
Very Good with whipped cream and strawberries!

I use Xylitol (keep away from dogs!)



Makes 8 servings
Can be frozen

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​
Preparation Steps:
Level of Difficulty:
Easy​
Time Needed:
Ingredients:
1/2 cup butter,
softened
4 ounces cream
cheese, softened
1 cup granular
Splenda or
equivalent liquid
Splenda
5 eggs, room
temperature
1 teaspoon lemon
extract
1 teaspoon vanilla
6 1/2 ounces almond
flour, 1 1/2 cups
plus 2 tablespoons
1 teaspoon baking
powder​
Serves:
Directions:
Cream the butter, cream cheese and Splenda with
an electric mixer. Add the eggs, one at a time;
blend in the extracts. Mix the almond flour and
baking powder; add to the egg mixture a little at a
time. Pour into a greased 9-inch round cake pan.
Bake at 350º 50-55 minutes. I suggest checking the
cake after 40 minutes or so because mine was done
in less than 45 minutes. The cake will be golden
brown and firm to the touch when done.

LOAF CAKE VARIATION
Bake in an well-greased 8x4" loaf pan at 325º for
50-55 minutes or until well browned. Place pan on
cooling rack and let cool 10 minutes before turning
cake out of pan.​
 
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