Almond Pound Cake
Submitted by virginislander on September 25, 2004 at 6:51 pm

There are two recipes that are very similar and they have the same instructions. I have listed all of the ingredients for cake 1 and then for cake 2.

Cake 1 recipe came with the almond flour I bought, and Cake 2 is from lowcarbluxury.com

Cake 1
1 cup butter, softened
1 cup Splenda
5 eggs
2 cups almond flour
1 teaspoon baking powder
1 teaspoon lemon extract (or banana extract and pecans)
1 teaspoon vanilla extract

Cake 2
1/2 cup butter, softened
1/2 cup cream cheese, softened
1 cup Splenda
5 eggs, room temperature
2 cups almond flour
1 teaspoon baking powder
1 teaspoon lemon extract
1 teaspoon vanilla extract

Cream butter and Splenda (also cream cheese for Cake 2), well. Add eggs, one at a time, beating well after each addition. Mix almond flour and baking powder, then add to egg mixture a little at a time while beating. Add extracts. Pour into a greased pan* and bake at 350 for 50-55 minutes. Be careful not to overcook.

*Pan sizes indicated in the two recipes vary (which would make this seem to be a very versatile cake). They are as follows: 8" or 9" cake pan, 9" or 10" springform pan, or ring pan.
Note: I used a silicone bundt pan.

• This topic was modified 8 years, 5 months ago by BakerAunt.