My husband was talking about that famous “all butter” pound cake from Entenmann’s the other day. You know, the kind that comes in the little white box with the see-through window and the blue logo? My parents would occasionally buy Entenmann’s products when I was a kid, and the taste was pretty nostalgic.
I decided to try my hand at a grain free, sugar free version just for old time’s sake. The results were simply fabulous! Super moist, an absolutely perfect texture and a buttery flavor with hints of something you can’t quite put your finger on (ahem…lemon, vanilla and almond…ahem).
This super easy recipe can be used for a variety of tasty treats. It’s delicious enough to be eaten alone with a cup of coffee or tea, but versatile enough to be topped with sliced berries, whipped cream, sugar free chocolate sauce or whatever else your heart desires. This cake would also make an idea cake to cube up and put in a trifle.
I’ve been experimenting with “Just Like Sugar” as a sweetener, and I like it so far. It seems to caramelize just a little bit, and I really like that part of it. It’s also 99% fiber (97g per cup), so there’s no risk of blood sugar spikes. Good stuff! However, you can use whatever sweetener you have on hand– xylitol, Ideal, erythritol, Swerve, granulated stevia, or even Splenda, if you use it.
Moist, Buttery Pound Cake
- 1 stick butter, softened
- 1/2 C heavy cream
- 4 eggs, room temperature
- 1 C almond flour, sifted
- 1/3 C coconut flour, sifted
- 1/4 C whey protein powder (unflavored or vanilla)
- 1 1/3 C sweetener (I used Just Like Sugar)
- 1/4 tsp. salt
- 1/2 tsp. baking powder
- 1/4 tsp. lemon extract
- 1/4 tsp. almond extract
- 1 T vanilla extract