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Citrus Pound Cake
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3/4 cup butter (1-1/2 sticks) softened
1/4 cup cream cheese, softened
5 eggs - at room temperature
1-3/4 cups almond flour
1/4 cup high gluten flour
1-1/4 cups Splenda
1/4 cup Diabetisweet
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon Boyajian lemon or orange oil
Preheat oven to 350°F or 325°F depending on pan used (see below.)
Cream butter, cream cheese and sweeteners well. Add eggs, one at a time beating well after each. Mix almond flour and gluten flour with baking powder and salt. Add eggs, one at a time, to mixture, beating after each addition. Add lemon or orange oil and mix again.
Pour into greased 9"-10" Springform pan (or 9" round cake pan) and bake at 350°F for 50-55 minutes... OR Pour into greased loaf pan and bake at 325°F for 1 hour and 10 minutes (oven times may vary a bit.)
Makes 12-15 servings. 4-6 carbs per serving.
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