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Lemon Pound Cake with Almonds
Serve this low carb, high protein pound cake as a simple dessert or snack - or dress it up with fresh berries and real whipped cream for something special.
1 large lemon
1-1/4 cups blanched almonds*
1/2 cup lowfat or defatted soy flour
3/4 cup whole grain pastry flour (fluff before measuring)
1/2 teaspoon baking powder
1/2 cup butter, softened
1/2 cup fructose or Whey Low D**
1/2 cup Splenda or granular alternative**
8 large eggs
1 teaspoon vanilla
Preheat the oven to 320 degrees.
Prepare a 9x5x3-inch loaf pan or a 9-inch tube pan by spraying it with a non-stick spray or greasing it with butter.
Wash the lemon, then grate the zest (about 1 tablespoon) and place in a small container. Cut the lemon and squeeze the juice (about 1/3 cup) into the container with the zest. Set aside.
In a blender or food processor, grind the almonds on high speed until they are evenly and finely ground. Add the flours and baking powder and process just long enough to combine them. Set aside.
In the large bowl of your mixer, beat the softened butter on medium speed until it is fluffy. Gradually add the sweeteners, beating as you do so. Add the eggs, one-at-a-time, beating after each addition. Lower the speed to slow and add the almond & flour mixture, then the vanilla and lemon juice mixture. Beat on low speed until combined. Pour into the prepared pan and bake in the oven for about 60 minutes, until a knife inserted in the center comes out clean and the top is lightly browned.
Remove from the oven and turn the cake onto a rack to cool. Cool completely.
Serves 12.
1 serving
6 grams fat; 23 grams total carbs; 1 gram dietary fiber; 12 grams protein
183 calories
Exchanges:
1/2 Starch/Bread; 1-1/2 Lean Meat; 1/2 Fat; 1 Other Carb.
With Splenda or other granular alternative:
6 grams fat; 11 grams total carbs; 1 gram dietary fiber; 12 grams protein
138 calories
1/2 Starch/Bread; 1-1/2 lean meat; 1/2 Fat *almond flour or almond meal may be substituted
* Almond flour may be substituted for the ground almonds.
**1-1/4 cups Splenda or granular alternative can be substituted for the fructose and Splenda combined. The flavor is a bit better with the fructose or Whey Low D, but the version I did with Splenda alone came out just fine.
