Almond Pound Cake with Lemon Cream Cheese Frosting

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


    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!


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!


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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