LEMON POUND CAKE
2 sticks (1 c.) unsalted butter, softened...
4 oz. cream cheese, softened
1 c. granular Splenda
1 T. erythritol (or 1 T. equivalent other sweetener)
3 eggs, beaten
1 c. + 1 T. vanilla whey protein powder
1 tsp. baking powder
1 tsp. cream of tartar
juice of 1 lemon
grated zest of 1 lemon
1/2 capful Boyajian lemon oil or 1/4 tsp. lemon extract
½ T. (5 grams) psyllium husk fiber
DIRECTIONS: Preheat oven to 350º. Cream softened butter and cream cheese together until smooth and well blended. Add Splenda and erythritol. Next add beaten eggs, lemon juice and zest and if using it, the Boyajian oil. Add all dry ingredients and beat with whisk until batter is smooth. Pour into greased cake pan (square, brioche, or extra deep round one). Cake rises about 1½-2′ tall, depending on the pan. Bake about 35 minutes, but time will vary with pan shape used and ovens. Test center with toothpick to be sure center is done.
NUTRITIONAL INFORMATION: Makes 9 servings, each containing:
328 calories
27.37 g fat
6.18 g carbs, .97 g fiber, 5.21 g NET CARBS
15.6 g protein
96 mg sodium
Recipe submitted by Rhonda L. Richardson Strange
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