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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 314.2
  • Total Fat: 25.9 g
  • Cholesterol: 121.4 mg
  • Sodium: 216.1 mg
  • Total Carbs: 7.5 g
  • Dietary Fiber: 2.3 g
  • Protein: 7.9 g

View full nutritional breakdown of Almond Pound Cake with Lemon Cream Cheese Frosting calories by ingredient
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Almond Pound Cake with Lemon Cream Cheese Frosting

Submitted by: BUNPOH

Introduction

Add poppyseeds for poppyseed pound cake. Rich, moist, delicious! Add poppyseeds for poppyseed pound cake. Rich, moist, delicious!
Number of Servings: 12

Ingredients

    For the Cake:
    1/2 cup butter
    1/2 cup cream cheese
    3/4 cup xylitol
    5 eggs
    2 cups almond meal
    1 tsp baking soda
    1/4 tsp lemon extract
    1 tsp vanilla extract

    For the Icing:
    3 oz cream cheese
    3 tbsp heavy whipping cream
    1 tbsp butter
    1 1/3 tbsp xylitol
    1/2 teaspoon vanilla
    1 tablespoon lemon juice

    Top with berries!

Directions

Cake:
Cream butter, cream cheese and xylitol 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, ring pan, (or 9" round cake pan) and bake at 350F for 50-55 minutes. Cool cake on rack before icing.

You can change flavors for this cake by using different extract flavors and even food color if you like!

Icing:

To make frosting, beat room temp butter and cream cheese until smooth. Add remaining ingredients and beat well. Spread over cooled cake.

I like to put fresh berries on top of the iced cake.
Cut into 12 servings

Number of Servings: 12

Recipe submitted by SparkPeople user BUNPOH.






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