Almond Flour Poundcake

By scottsdalejulie

Ingredients

• Almond Flour Pound Cake
• 12 12 servings
• 1 1 1 cup butter, at room temperature
• 1 1 1 cup Splenda, bulk - not packets
• 5 5 5 eggs
• 1/3 1/3 1/3 cup sour cream
• 2 2 2 cups almond flour
• 2 2 2 teaspoons baking powder
• 1/2 1/2 1/2 teaspoon cinnamon
• 1/2 1/2 1/2 teaspoon nutmeg
• 1/2 1/2 1/2 teaspoon ground cloves
• 1/2 1/2 1/2 teaspoon ginger
• 1/2 1/2 1/2 teaspoon allspice
• 1 1 1 teaspoon vanilla butter nut extract
• Note: This is the best LC dessert I have tried. The sour cream adds moistness and helps keep the cake together.
• Serve with SF cherry or apple pie filling and whipped cream.

Preparation

Step 1

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