Almond Flour Pound Cake Recipe 415

ALMOND POUND CAKE

Steps:

• Preheat the oven to 350°F and grease and flour a 10 to 12-cup bundt pan. Set aside.
• Use a mixer to cream the butter and sugar together for about 5 minutes.
• In a large bowl, whisk the flour, baking powder, and salt together.
• Add the eggs to the butter mixture, one at a time, and mix well after each addition. Scrape down the sides of the bowl and mix again.
• Add the dry ingredients and the milk to the mixture, alternately. Start with 1/3 of the dry, then half the milk, another 1/3 of the dry, the other 1/2 of the milk, then the remaining dry. Mix well after each addition. Scrape down the sides of the bowl and mix again.
• Add the vanilla and almond extracts. For lots of almond flavor, add 3 teaspoons. For less, only add 2. Mix to combine.
• Pour the mixture evenly into the prepared pan. Bake for 1 hour to 1 hour and 10 minutes, or until a toothpick inserted in the center of the cake comes out clean. Bake times may vary. Allow the cake to cool in the pan for about 10 minutes, then place a plate or platter over the pan and invert to turn the cake out onto the plate. Allow to cool completely.
• To make the glaze, whisk the powdered sugar, almond extract, and milk together in a small bowl. Drizzle over the cooled pound cake and sprinkle the almonds over the top.

ALMOND FLOUR POUND CAKE RECIPE - (4.1/5)

Steps:

• 1. Place the rack in the center of the oven and preheat oven to 300 degrees F. 2. In a bowl mix together the blanched almond flour, sugar substitute, baking powder and salt. 3. In another bowl beat the eggs and set aside. 4. With an electric mixer on high speed whip the butter and cream cheese. Add the vanilla, lemon juice and beaten eggs and blend until smooth; about 1 minute more. 5. Combine the dry and wet ingredients together and mix well. Pour the batter into the prepared pan and bake until the top starts to become lightly golden brown and a toothpick stuck in the center comes out clean, about 1 1⁄2 hours. Cool before removing from pan and slice into 6 thick pieces and then cut each slice in half to make 12 portions. Serve warm or cold. George's Tips: Top with fresh strawberries or blueberries and sugar-free whipped cream! calories 287/fat 26g /protein 9g /fiber 2g /net carbs 4g

ALMOND POUND CAKE

Steps:

• Preheat the oven to 325°F.
• Butter and flour a loaf pan or small square pan (8"x8").
• Cream the butter and sugar.
• Beat in the eggs one at a time.
• Beat in the almond extract and the water.
• Stir together the flour, ground almonds and baking powder.
• Stir this into the wet ingredients.
• Pour evenly into the prepared pan.
• Bake for 45 minutes for a loaf pan.
• Bake for 50 minutes in the square pan, or in either case until a toothpick inserted in the centre comes out clean.