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Lemon Cream Cheese Pound Cake
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Serving Size: 12
2 cups splenda
1-1/4 cups butter
8 oz cream cheese
6 large eggs
1 tsp lemon extract
1 tsp vanilla extract
1 tsp orange extract
1 tbl lemon juice
1 cup soy protein isolate + 1/8 tsp. salt
3/4 cup gluten, wheat flour
3/4 cup ground almonds
1 tsp nutmeg
In a large bowl beat Splenda, butter and cream cheese together until light and fluffy. Beat in lemon juice, then add extracts. Add nutmeg and salt. Add eggs, one at a time, beating well after each one.
Add soy protein, vital gluten, wheat and almond flour and beat until smooth.
Pour batter into a greased 12-cup tube pan (I used a bundt pan) and bake at 325 degrees F for 1-1/2 to 2 hours.
Cool completely before slicing.
Per Serving: 379 Calories
33 fat grams
3 carbs
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