Pound Cake

Lemonade Makin' Mama
I add almond extract, rather than lemon and I don't top with a glaze... I also bake in a bundt pan or two loaf pans instead of what they recommend.  It is a fabulous cake but do not neglect to get everything including eggs to room temp first.  It is so good that people who mock my gluten free cooking and baking have actually told me that this happens to be the best pound cake they have ever had.  And with eight eggs you can totaa:

This makes a total of 16 servings of pound cake. Each slice comes out to be 254.19 Calories, 23.4g Fats, 2.49g Net Carbs, and 7.9g Protein.

The Preparation

Pound cake
• 2 1/2 cups almond flour
• ½ cup unsalted butter, softened
• 1 1/2 cups erythritol
• 8 eggs, room temperature
• 1 1/2 tsp. vanilla extract
• 1/2 tsp. lemon extract
• ½ tsp. salt
• 8 oz. cream cheese
• 1 1/2 tsp. baking powder
Glaze
• ¼ cup powdered erythritol
• 3 Tbsp. heavy whipping cream
• ½ tsp. vanilla extract

The Execution

1. Preheat oven to 350°F. In a large mixing bowl, toss in room temperature butter, softened cream cheese and erythritol.
2. Cream together the butter and erythritol and until smooth. Then, add in softened chunks of cream cheese and blend together until smooth.
3. Add in the eggs, lemon extract, and vanilla extract in with the blended ingredients. Blend with a hand mixer until smooth.
4. In a medium sized bowl, mix together the almond flour, baking powder, and salt.
5. Slowly add in the ingredients from the medium sized bowl into the batter. Use a hand blender to blend the clumps until very smooth.
6. Pour batter into a loaf pan. Bake for 60 - 120 minutes at 350F or until smooth in the middle with a toothpick.
7. If creating a glaze, blend together the powdered erythritol, vanilla extract and heavy whipping cream until smooth. Wait until the pound cake is fully cooled from the oven before spreading the glaze on top.