Low Carb Cream Cheese Pound Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Carbalose Lo-Carb White Flour-3 cupsBaking Powder-1 tspBaking Soda- 1/2 tspSalt- 1/2 tspUnsalted Butter-room temp-3 sticksPackage Cream Cheese, room temp-8 ozSplenda-3 cupsLarge Eggs, room temp-6Pure Vanilla Extract- 1 Tbs
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter and flour a 10 inch (25 cm) bundt pan.
In a large bowl, sift together the flour, baking powder, baking soda, and salt.
In the bowl of your electric mixer, or with a hand mixer, beat the butter and cream cheese until smooth. Add the splenda, in three additions, beating well after each addition. Continue beating on medium-high speed until light and fluffy (about 3 - 5 minutes). Add the eggs, one at a time, mixing well after each addition. Add the vanilla and lemon zest, if using, and beat until incorporated.
Add the flour mixture and mix just until incorporated. Pour the batter into the prepared pan and smooth the top.
Bake for 1 to 1 hour 15 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean.
Remove the cake from the oven and place on a wire rack to cool for about 20 minutes. Remove the cake from the pan and cool completely. (The cake is cooled in the pan first for about 20 minutes so the cake has time to set. The cake may collapse if you try to remove it from the pan too early.)
Serves 10 - 12 people.
Will keep several days well wrapped at room temperature and over a week when refrigerated. Can also be frozen.
Number of Servings: 10
Recipe submitted by SparkPeople user NZINGHA81.
In a large bowl, sift together the flour, baking powder, baking soda, and salt.
In the bowl of your electric mixer, or with a hand mixer, beat the butter and cream cheese until smooth. Add the splenda, in three additions, beating well after each addition. Continue beating on medium-high speed until light and fluffy (about 3 - 5 minutes). Add the eggs, one at a time, mixing well after each addition. Add the vanilla and lemon zest, if using, and beat until incorporated.
Add the flour mixture and mix just until incorporated. Pour the batter into the prepared pan and smooth the top.
Bake for 1 to 1 hour 15 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean.
Remove the cake from the oven and place on a wire rack to cool for about 20 minutes. Remove the cake from the pan and cool completely. (The cake is cooled in the pan first for about 20 minutes so the cake has time to set. The cake may collapse if you try to remove it from the pan too early.)
Serves 10 - 12 people.
Will keep several days well wrapped at room temperature and over a week when refrigerated. Can also be frozen.
Number of Servings: 10
Recipe submitted by SparkPeople user NZINGHA81.
Nutritional Info Amount Per Serving
- Calories: 432.1
- Total Fat: 36.0 g
- Cholesterol: 180.3 mg
- Sodium: 441.8 mg
- Total Carbs: 28.6 g
- Dietary Fiber: 11.1 g
- Protein: 16.1 g
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