Hi Millie, here's the recipe you linked along with my notes
POUND CAKE
1/2 cup butter, softened
4 ounces cream cheese, softened
(replace the regular cream cheese with Philadelphia 1/3 Less Fat cream cheese to cut the carbs in half here)1 cup granular Splenda or equivalent
liquid splenda (Use FAT TO SKINNY Zero here, 48 drops)5 eggs
( use 2 eggs and 3/4 cups of egg white substitute here to cut the carbs further)1 teaspoon lemon or orange extract, optional
1-2 teaspoons vanilla
6 1/2 ounces almond flour (1 1/2 cups plus 2 tablespoons)
(Use Now Brand Unblanched Almond Meal here to cut the carbs way down)1 teaspoon baking powder
1/8 teaspoon salt
Lemon or orange zest, optional
Beat the butter, cream cheese and Splenda with an electric mixer until smooth. Add the remaining ingredients and beat well. The mixture should look like thick cake batter. Pour into a greased 9-inch round cake pan. Bake at 350º 50-55 minutes. I suggest checking the cake after 40 minutes or so because mine was done in less than 45 minutes. The cake will be golden brown and firm to the touch when done.
Makes 8 servings
Can be frozen
Original Cooks notes below (The carbs per serving as noted below are cut in half with the changes I've made)
With granular Splenda
Per Serving: 346 Calories; 31g Fat; 10g Protein; 9g Carbohydrate; 3g Dietary Fiber; 6g Net Carbs
With
liquid splenda:
Per Serving: 334 Calories; 31g Fat; 10g Protein; 6g Carbohydrate; 3g Dietary Fiber; 3g Net Carbs
This cake tastes just like my Grandma's pound cake, but perhaps a slight bit more grainy from the almond flour. This is so good that I had to wrap up half the cake and stow it away in the freezer to keep me from being tempted to eat more. Next time I may try baking it in a loaf pan or perhaps in muffin tins for individual cakes. I think little muffin-sized cakes would be great split and filled with strawberries and topped with whipped cream. I might also add a little grated lemon rind or even try it with orange extract and orange rind.
Other than the adjustment in the baking time, I made one other change. The original recipe said to stir in the extracts at the very end and I decided to skip that step and just put them in along with the other wet ingredients. I used
liquid splenda in mine and the results were outstanding.
