Classic Almond Flour Pound Cake

Classic Almond Flour
Pound Cake

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.

This sounds very easy and delicious. does it actually produce a "cakey" texture
with very finely ground almond flour? Thanks.

My sister found this recipe on one of the internet web sites, and made the
cake and shared a little with me. It *is* easy and delicious, and has the
most cake-like texture of any LC cake I've tried. Really quite excellent.

Debbie

"Garypa" wrote in message
...
This sounds very easy and delicious. does it actually produce a "cakey"
texture
with very finely ground almond flour? Thanks.