15 to 20 servings
YouTube instructional video is at the bottom.
What you’ll need
Blanched Almond Flour
Baking Powder
Salt
Splenda (No calorie Sweetener)
Country Crock Unsalted butter (Room temp. It has 45% less fat than regular Unsalted butter)
5 Large Eggs (Room Temp)
8 oz’s Light Sour Cream (50% Less fat than the original)
2% reduced fat milk
Vanilla extract
Almond extract
Optional ingredients
16 oz carton Egg beaters (Room temp)
Regular Unsalted butter (Room temp)
8oz’s Regular Sour cream (Room temp)
Regular whole milk
Tools you’ll need
Baker’s Joy Non-Stick baking spray
Nordic Ware anniversary Bundt pan
Regular sized Bundt pan (Optional)
Preparation of ingredients
Step 1- Sift 3 cups Blanched Almond flour, 2 teaspoons baking powder, and 1/4 teaspoon salt into a large bowl. Stir all ingredients together.
Step 2- Add 3 Sticks unsalted butter (Room temp) and 3 cups Splenda no calorie sweetener. Mix on high speed for 4 minutes. Scrape down sides of bowl.
Step 3- Add 5 large eggs (Room temp) in one at a time while mixing on a medium speed. If you are using the eggbeaters product (Room temp), add 1/4 cup liquid eggs 5 times while mixing on a medium speed.
Step 4- Add 1 tablespoon vanilla extract and 1/2 teaspoon almond extract. Mix on a medium speed for 1 minute or until combined.
Step 5- Spray Bundt pan with non-stick baking spray and Preheat oven to 350 degrees.
Step 6- Add 1 Cup almond flour mixture and 1/4 cup light sour cream mixture (Room temp). Mix on a medium speed until combined. Repeat this step 3 times altogether.
Step 7- Add Pound cake batter into Bundt pan. Spread cake batter around pan as evenly as possible using the back of a spoon. Shake the pan slightly and tap the pan on top of the table. This will make the batter more even in pan.
Step 8- Place into a preheated 350-degree oven for 1 hour. After 1 hour remove cake out of oven. Toothpick test inserted should come out clean. Let cake cool completely before flipping.
Making the cake glaze
Step 9- Add 1 1/4 Cup Splenda no calorie sweetener, 2 tablespoons warm 2% reduced fat milk, 1 tablespoon melted unsalted butter, 1 teaspoon vanilla extract and 1/4 teaspoon almond extract. Stir all ingredients until mixture is creamy and smooth.
Step 10- Add icing into a squeeze bottle and drizzle on top of your pound cake. If you don’t have the squeeze bottle, then you can drizzle the icing with a spoon of pour icing on top of your pound cake.
