Volley's Lemon Poppyseed Pound Cake

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 322.1
  • Total Fat: 19.5 g
  • Cholesterol: 77.0 mg
  • Sodium: 100.1 mg
  • Total Carbs: 26.9 g
  • Dietary Fiber: 1.6 g
  • Protein: 5.5 g

View full nutritional breakdown of Volley's Lemon Poppyseed Pound Cake calories by ingredient


Introduction

This recipe is unleavened--for the Spring holy days. This recipe is only low-carb compared to regular pound cake. This one is 25nC rather than 45nC--Betty Crocker). This recipe is unleavened--for the Spring holy days. This recipe is only low-carb compared to regular pound cake. This one is 25nC rather than 45nC--Betty Crocker).
Number of Servings: 24

Ingredients

    3/4 lb butter
    8 oz pkg cream cheese
    3 c Splenda
    6 eggs
    1 tsp vanilla extract
    1 TBS lemon extract
    3 c almond flour
    2 TBS poppy seeds

Tips

1. Make sure you cool it before trying to take it out of the pan.
2. You can make a glaze from sweetener, water, and lemon juice. A glaze was not included in the nutritional value.


Directions

Cream together softened butter and cream cheese. Blend in Splenda with mixer. Add eggs one at a time. Continue to blend with mixer and add extracts. Beat in flour and poppy seeds gradually until batter is smooth. (The batter will be thick.) Pour into greased and floured Bundt pan.

Bake in preheated 325* oven for 1 to 1-1/2 or until cake tests done and light brown. Do not overbake or cake will be dry. Cool 20 minutes and remove from pan.

Serve with whipped cream and fresh berries (not included in nutritional values).

Serving Size: Makes about 24 medium-size servings.