Almond Flour Pound Cake

Almond Flour Pound Cake

 

Almond Flour Pound Cake

This was a very easy to make recipe and absolutely delicious. I usually use lemon and not extract, but the extract really gave it a nice lemony flavor. It would be wonderful with berries and cream as well.  This recipe is a keeper, enjoy!

Ingredients:

· 1/2 cup organic, pastured butter (1 stick) softened at room temperature

· 1/2 cup organic full fat cream cheese

· 3/4 cup organic sugar or stevia equivalent.

· 5 large organic/pastured eggs, at room temperature

· 2 cups almond flour

· 1 teaspoon baking powder

· 1 teaspoon organic lemon extract

· 1 teaspoon organic vanilla extract

Cream butter, cream cheese and sugar or stevia together, mixing well. Add eggs, one at a time, beating well after each. In a separate bowl, mix almond flour with baking powder. Add egg/butter mixture to flour a little at a time while beating. Add lemon and vanilla extracts.

Pour into greased 9″-10″ springform pan, bundt pan, or 9″ round cake pan and bake at 350°F for 50-55 minutes until toothpick comes out clean.

You can change flavors for this cake by using different extract flavors.

Makes 12 servings.

Read more, great Fat Tuesday posts here:  http://realfoodforager.com/fat-tuesday-may-28-2013/

 

2 Responses to “Almond Flour Pound Cake”

  • Aline:

    Hi Sheri,
    Thank you for posting.
    Do you think it would be possible to make this without dairy?
    Love,
    Aline

    • Mom:

      Hi Aline!
      I’m not sure. You could use coconut oil for the butter but not sure what would sub for the cream cheese.
      xoxo,
      Sheri aka Mom

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