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.