My son, Paul, and I had a great time making this when he was 11-years-old, around the time he announced he “might be interested in a career as a culinary professional.” This cake was our first joint baking project.
Almond Pound Cake
2 cups (224 g) almond flour
1 cup (113 g) butter at room temperature
4 oz (116 g) cream cheese at room temperature
1 cup (28 g) Splenda Granulated No Calorie Sweetener
6 eggs, medium size (44 g each), at room temperature
1 tsp (5 ml) baking powder
1 tbsp (15 ml) lemon zest (or 1.5 tsp lemon extract)
1 tsp (5 ml) vanilla extract
If you can’t find almond flour, make your own by grinding almonds into the consistency of a flour. You can do this in a blender or electric coffee bean grinder.
Preheat oven to 350 degrees F (175 degrees C).
Mix the butter, cream cheese, and Splenda with a hand-held or table-top mixer, then beat in the eggs one at a time, mixing thoroughly after each egg. In a separate container, mix the baking powder into the almond flour. Add the almond flour a little at a time into the butter/sour cream bowl, beating as you go. Then mix in vanilla extract and lemon zest. Pour into a 9-inch (22-24 cm) cake pan greased with butter, vegetable oil, or Baker’s Joy Baking Spray, then bake at 350 degrees F for 35-40 mins.
Recipe makes 12 servings. Each serving has 248 calories, 5 g carbohydrate, 1 g fiber, 4 g digestible carbohydrate, 5 g protein, 18 g fat. 27% of calories are from carbohydrate, 9% from protein, 64% from fat.