(LEMON) POUND CAKE

My husband has always loved his Mamaw Helen’s ‘homemade’ lemon cake, it’s been his favorite as long as I’ve known him, and after finding out the recipe consists of box cake mix and instant lemon pudding, I had no choice but to start from scratch and try to recapture his love for a healthier lemon cake option. Over the years I’ve baked many different recipes, but no matter how many I tried they never quite stacked up to the original for him.

After switching to a low carb lifestyle in 2019, I’ve progressed backwards even more with finding a cake that scratches his itch, almond flour with it’s heavy texture made it seem impossible to ever enjoy this childhood recipe again.

I feel I’ve walked away from trying to emulate the original, and just find a good lemon cake option we can enjoy. Pound cake has taken the place of the bundt, and CARBQUIK has replaced almond flour (for most of my recipes honestly).

I prefer to use fresh lemon juice and zest, but as luck would have it today I’m fresh out of lemons, so I used lemon extract in this version.

I also had these blue flowered napkins from Mamaw’s linens I was honored to use in photographing the cake, as well a a fork from her eclectic silverware collection which bears the engraving “USN” which I’m assuming stands for United States Navy, as her sister’s husband served.

You can make this cake omiting the lemon, it also makes a great vanilla pound cake.

Preheat oven to 350 (325 for convection)

In a bowl mix these dry ingredients

1.5 cup super fine almond flour (or CARBQUIK)

3/4  cup ALLULOSE

1 tsp BAKING POWDER

Pinch of SALT

In mixer, cream together

4 oz CREAM CHEESE (room temp)

4 tbsp coconut oil (or 1/4 cup softened BUTTER)

4 EGGS (room temp)

1 tsp VANILLA

1 tsp PURE LEMON EXTRACT (for lemon version)

Add dry ingredients and blend until fully incorporated

Bake in loaf pan with parchment paper or sprayed with oil for 40 minutes (check middle with toothpick)

Cool completely

For glaze, mix 1/4 cup POWDERED ALLULOSE with

almond milk (or lemon juice for lemon version) (mix to desired consistency)

Optional add 1/4 tsp poppy seeds

Glaze once cake is fully cooled