- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 165.3
- Total Fat: 10.9 g
- Cholesterol: 90.2 mg
- Sodium: 132.9 mg
- Total Carbs: 10.9 g
- Dietary Fiber: 5.4 g
- Protein: 7.9 g
Georgie's Heavenly Blueberry Lemon Pound Cake (Paleo, gluten free, dairy free)Submitted by: SICITURADASTRA
1 cup + 2 tablespoons almond flour
1/4 cup + 2 tablespoons coconut flour
3/4 cup Splenda granulated
1/4 teaspoon salt
1-1/2 teaspoons baking powder
1-1/2 teaspoons lemon extract*
1-1/2 teaspoons vanilla extract
1/4 cup + 2 tablespoons water
1-1/2 cups blueberries
Do not substitute lemon juice, they are not the same. If you donít want to go to the store for lemon extract, and donít have any, just leave it out. Nothiní wrong with straight blueberry pound cake.
2. In a large bowl, combine almond and coconut flour, Splenda, salt, and baking powder.Whisk to mix well and break up any lumps.
3. In a second bowl, combine lemon extract, vanilla extract, eggs, and water. Stir to blend.
4. Add wet ingredients to dry and mix until uniformly moist. Spoon 1/3 of batter into the bottom of the loaf pan. Sprinkle 1/3 of the berries on top. Repeat layers two more times.
5. Bake for 35 minutes. Cool before slicing into 8 heavenly slices.
Serving Size:†Makes 8 slices