I am now Happy, Healthy and Maintaining!! Pounds & Inches is my way of life! I am currently on R2P3. This blog is to help me keep track of my journey. You will find my daily weigh ins along with my daily menu. I will also use this blog to record recipes I have tried or want to try. Along with menus I look forward to making once I'm in P3 and/or P4.

Monday, December 14, 2009

P3 Almond Pound Cake

Courtesy of LCF

Classic Almond Flour Pound Cake

· 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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