Orange Pound Cake

Orange Pound Cake

This cake is quite dense like a good pound cake should be.  It can be made as an orange pound cake, or you can substitute lemon juice and lemon zest for a lemon pound cake, sub in lime juice and lime zest for a lime pound cake.  This cake is lovely with a cup of good coffee or as a dessert with a dollop of sweetened whipped cream or a citrus glaze on top.   If you are avoiding wheat (Carbalose is low-carb flour), I would substitute in about 3/4 c. almond meal, bearing in mind the texture of this cake will likely be different with that substitution.  And of course, you will always have to recalculate net carbs making any substitutions.  This recipe, as written, is not suitable for Induction.  By the way, the Boyajian Citrus Oils I use in my baked goods is well worth the investment for the three-flavor sampler box.  They have lasted me for ages and are the best citrus flavorings I’ve ever used!

Ingredients

  • 1½ sticks unsalted butter, softened
  • 4 oz. cream cheese, softened
  • 4 beaten eggs
  • ½ tsp. xanthan gum
  • 1 T. oat flour (grind from 100% gluten-free oats for gluten-free version.  DO NOT use higher-carb oat bran!)
  • 2 T. oat fiber (or 2 T. more oat flour for gluten-free version)
  • 1 tsp. baking powder
  • 1 tsp. cream of tartar
  • ½ c. each granular Splenda and erythritol
Read the whole recipe on Buttoni's Low-Carb Recipes