Lemony, rich, decadent pound cake! What more can you ask for?
Ingredients
Cake
- 2 cups blanched almond flour
- 1/4 cup coconut flour
- 1 Tbsp aluminum free baking powder
- 1/4 tsp mineral salt
- 1/4 tsp xanthan gum
- 1/2 cup butter
- 8 oz cream cheese
- 3/4 cup light sour cream
- 3 large eggs
- 2 cups SweetEs fusion sweet
- 2 Tbsp fresh lemon juice
- zest of one lemon
- 1 tsp lemon extract
- 1/2 tsp butter extract
- 1 tsp vanilla extract
Glaze
- 3/4 cup SweetEs fusion sweet (comparable to gentle sweet)
- 1 pinch mineral salt
- 1/4 tsp lemon extract
- 1/4 tsp vanilla extract
- 2 Tbsp heavy cream
- 1 Tbsp water
Instructions
- Place all dry ingredients in mixing bowl. Whisk to combine and set aside
- In second mixing bowl, using hand mixer, cream butter, cheese and sour cream til creamy.
- Add eggs and sweetener, mix til combined.
- Add balance of wet ingredients, mix on high until incorporated.
- Pour dry flour mixture into bowl with wet stuff, mix on low until just combined.
- Let batter sit 10 minutes
- Scrape batter into well sprayed bundt pan. If your pan is non stick, spray it well with cooking spray. If it isn’t, you may wish to line it with parchment paper, or grease it really well.
- Bake at 350 for 30 minutes. Reduce heat to 325, bake an additional 20-30 minutes. Oven temperatures vary, so check yours after 45 minutes of cooking time.
- Make glaze by combining all glaze ingredients in bowl. Pour over cooled cake.
Notes
•• This recipe is best after overnight refrigeration. This gives the ingredients a chance to really marry and develop really amazing flavors.
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No words can possibly describe this cake, except for delicious, amazing, outstanding……you get the drift! Lol
Elena, you have done it again, this is unbelievable, the taste is just wonderful!!!!
Glad you like it!
,
I would like to try this recipe. I only have THM baking blend and their Gentle Sweet and Super sweet. How can I sub these and get the proper amounts?
My sweetener is comparable to gentle sweet, so use equal amounts. As to the flour, you’ll need to purchase almond flour, which you can get in just about any bakery aisle at your local grocers.
Anyone have problems with the cake sticking to the pan?
I’ve made this cake 4 times in the last 3 weeks and I’ve never had a problem. My pan though is nonstick. If yours isn’t it will require some extra greasing to ensure it releases after baking. I will be purchasing a silicone bundt pan to try next, as I’ve had great results from using silicone bakeware, with cupcakes, donuts, egg muffins and everything else that sticks. Our THM friendly/low carb flours and baked goods, unfortunately stick to everything….
Yes, you may
What does the Cuisine F stand for? This is surely an S, right?
F is my designator for THM “S”….stands for fats.
Do you think I could sub the light sour cream with one of the following? Reg Sour Cream, 0% Greek yogurt, 1% cottage cheese
I used light to lighten the “load”. You can sub in 1/2 regular sour cream and half Greek yogurt…or use all Greek yogurt. I wouldn’t use cottage cheese.