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Homemade Pound Cake

This pound cake is a dense, moist dessert with a tender crumb, created through the creaming and baking process. It features a golden-brown crust and a rich interior, characterized by its buttery flavor and classic loaf shape.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 2 cups almond flour preferably blanched
  • 1 cup keto-friendly sweetener such as erythritol or monk fruit
  • 4 large eggs room temperature
  • 1/2 cup unsalted butter melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder

Equipment

  • Mixing Bowls
  • Loaf pan

Method
 

  1. Preheat the oven to 350°F (175°C). Grease a standard loaf pan with butter or non-stick spray and set aside.
  2. In a large mixing bowl, combine almond flour, keto sweetener, and baking powder. Whisk together until well mixed, aiming for an even, fine mixture with no lumps.
    2 cups almond flour
  3. Add eggs one at a time to the dry mixture, whisking thoroughly after each addition until the batter is smooth and slightly thickened. The mixture should become pale and slightly viscous.
    2 cups almond flour
  4. Stir in the melted butter and vanilla extract, mixing until the batter is uniform with a glossy appearance and no streaks of butter remain.
    2 cups almond flour
  5. Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Gently tap the pan on the counter to remove any air bubbles.
  6. Bake in the preheated oven for about 60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. The loaf should feel firm and spring back slightly when pressed.