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Ingredients
US|METRIC
4 SERVINGS
- 1 cup butter (softened at room temperature)
- 1 cup sugar substitute (Splenda)
- 5 eggs (at room temperature)
- 2 cups almond flour
- 1 tsp. baking powder
- 1 tsp. lemon extract
- 1 tsp. vanilla extract
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Directions
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NutritionView More
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790Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories790Calories from Fat690 |
% DAILY VALUE |
Total Fat77g118% |
Saturated Fat33g165% |
Trans Fat |
Cholesterol385mg128% |
Sodium550mg23% |
Potassium100mg3% |
Protein19g |
Calories from Fat690 |
% DAILY VALUE |
Total Carbohydrate12g4% |
Dietary Fiber5g20% |
Sugars3g |
Vitamin A35% |
Vitamin C |
Calcium25% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(13)
Andrea 10 months ago
Great low carb alternative to a traditional pound cake. To keep it lighter, I used vegan butter. I don't like Splenda so I used 1/2 cup of Stevia & added 1 teaspoon of cinnamon to the batter. I didn't have any lemon extract so I used almond extract instead. Like most almond flour recipes, this baked a bit quicker, about 45-50 minutes. When it was cooled, I topped it with a sugar free peach-plum compote that I made. Perfect, guilt free cake for breakfast. 😉
Cindy Flynn 2 years ago
I love this...it makes me feel like i'm not eating low carb...
but i did only bake it for 30 mins...
Shawn W. 4 years ago
the cake was delicious. I do think that due to tue almond flour Cook ng time will vary. i used a bundt pan and the time was a little more than the recipe called for.
Nanc Brown 4 years ago
It was amazing. I’m not a baker but this came out soo good. My daughter is a picky eater and she loved it. Quick easy instructions.
Cheryl Marshall Hunter 4 years ago
turned out amazing, very moist, i dropped the cook time to 50 mins and it was perfectly cooked and golden.
Vee 5 years ago
I liked it. I did not have almond flour, so I used coconut flour and carbquik. It ended up ready a bit faster though.Like 30 minutes. It's great!
Faith Erickson 5 years ago
Great, added an extra tsp of vanilla but that’s all I changed. Icing for the kids :)
Pam 6 years ago
Very easy to make and really good flavor. I had left over blueberries I added to it. What I didn’t see and should have thought of when using spring form pan was that it’s a little runny so I had a slight mess in my oven. Next time I will put it on a pan or wrap the bottom in foil.
j r. 6 years ago
Made 1/2 recipe with 3 eggs, swerve, 1T of lemon juice, and lemon zest (no lemon extract on hand) in a 9-in square pan to see if I would like it.
Turns out that my 5yo and I love it! Drats! Sigh! Remorse! Now I wish I made full recipe!
Like many almond flour recipes, it has a slight crumb that resembles cornbread, yet the dense, buttery, sweetness says pound cake. Add a low-carb lemon glaze and your dessert just got kicked up a notch.
Hmm, cornbread!? Will have to experiment with this recipe....
Nay F. 8 years ago
Fourth time making it and awe what a treat!!! The first two times it came out great the third time I use coconut flour because I was out of almond flour and it came out horrible. I read how coconut flour absorbs moisture so I over compensated with extra butter and cooked for only 30 mins and it just crumbled. Following the directions it is perfect every time. Love watching it bubble with moisture as it cooks!