Almond Pound Cake

2.6 of 5 (11)
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Nutritional Info
  • Amount Per Serving
  • Calories: 213.7
  • Total Fat: 19.6 g
  • Cholesterol: 115.6 mg
  • Sodium: 100.6 mg
  • Total Carbs: 5.8 g
  • Dietary Fiber: 1.9 g
  • Protein: 7.0 g

View full nutritional breakdown of Almond Pound Cake calories by ingredient
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Made with sugar substitute, this almond flavored favorite is easy on your waistline. Made with sugar substitute, this almond flavored favorite is easy on your waistline.


    • 1/2 cup butter (1 stick) softened at room temperature
    • 1/2 cup reduced fat cream cheese
    • 1 cup sucralose (such as Splenda)
    • 5 eggs, at room temperature
    • 2 cups almond flour (available at some grocery stores and health food stores)
    • 1 teaspoon baking powder
    • 2 teaspoons vanilla extract


1. Preheat oven to 350 F.

2. Cream butter, cream cheese, and sucralose. Add eggs, one at a time, making sure each one is incorporated before adding the next. Mix in baking powder. Add almond flour a little at a time while beating. Add vanilla extract.

3. Pour into greased 9"-10" springform pan or 9" round cake pan and bake for 50-55 minutes.

Serves 12.

TAGS:  Desserts |

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Member Ratings For This Recipe

  • O.K.
    1 of 1 people found this review helpful
    Rather expensive for little flavor and a dry cake. Two cups of almond flour was $13. - 3/23/10

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  • Good
    1 of 1 people found this review helpful
    I'm pleased to find gluten free recipes on this site, and plan to try this one. From experience with gluten free flours, I think this might benefit from the addition of 1 tsp. xanthan gum, (aids with elasticity and binding ingredients together) and 1 tsp. lemon juice. - 11/17/07

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  • I ground up my own almonds instead of looking for almond flour. The taste wasn't overwhelming, but neither was it bad. My picky 10 year old likes it and has eaten more than I have. I'm going to try it with a dollop of whipped topping today. - 4/24/08

    Was this review helpful?   yes  No
  • My husband is diabetic and he thought it was good. I think it is just okay. It would be better as short cakes with berries and whipped topping, than served plain. - 3/2/08

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  • Sorry, but I found this cake to be bland. And quite gritty, reminded me of cornbread, without the corn flavor. Will use it like short cake, should be good with berries and cream - 12/2/07

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