Classic Almond Flour Pound Cake
1/2 cup butter (1 stick) softened at room temperature
2/2 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.
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