For the first time during my year of LCing, I decided to try out a LC recipe for a cake. I found this one at http://www.lowcarbluxury.com/

I am a good cook, but not much of a baker, yet this recipe came out perfectly- even for me. It tastes more like challah bread than pound cake. Definitely a nice treat -- all natural ingredients and a little slice topped with sweet butter goes a long way.

A few notes:
1. There is a typo/confusing wording in the original recipe. I corrected it here.

2. I went the cream cheese and butter route the recipe recommened for a creamier cake - instead using two sticks of butter, I used one stick of butter and 4 ounces (1/2 cup) of Philly cream cheese

3. I baked this in my bundt cake pan. Worked really well.

4. In my oven, this cake was done in 40 minutes.


Classic Almond Flour
Pound Cake


Ingredients:
1 cup butter (2 sticks) softened at room temperature*
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 and Splenda well. Add eggs - one at a time - beating well after each. In a separate bowl, mix almond flour with baking powder. Add into egg mixture a little at a time while beating. Add lemon and vanilla extracts. Pour into greased 9"-10" Springform pan (or 9" round cake pan) and bake at 350°F for 50-55 minutes.

Alternatively, for a creamier cake, use 1/2 cup butter (1 stick) and 1/2 cup softened full-fat cream cheese. Also change flavors for this cake by using different extract flavors and even food color if you like.

Makes 12 servings. 5.5 grams of carbohydrate per serving when using all butter. With cream cheese, allow 6.1 grams of carbohydrate per serving.