Vanilla Poundcake
Ingredients
- 2 cups almond flour
- 1/2 cup softened butter
- 1 cup SumSweet+ granular
- 2 tsp baking powder
- 1 tsp vanilla extract
- 1 cup sour cream
- 2 ounces warm cream cheese
- 4 large eggs
Instructions
- Cut butter into several small squares and put in mixing bowl, along with cream cheese and cover let sit out to warm and soften. *
- Preheat oven to 350 degrees
- Generously butter a bundt or loaf pan and set aside
- Combine almond flour and baking powder in a bowl, set aside
- Beat butter and cream cheese together until well combined.
- Add sumsweet+ granular, vanilla extract, and sour cream to butter and cream cheese mixture. Beat well.
- Add almond flour and baking powder. Mix well.
- Add eggs to batter. Mix well.
- Pour batter into buttered bundt pan, place in oven and bake for 50 minutes or until a toothpick placed in the cake comes out clean.
- For best results, let cake cool completely for at least 2 hours, preferably overnight. If you remove it too soon, it may crumble a bit.
Notes
Cut butter into several small squares and put in mixing bowl, along with cream cheese and cover let sit out to warm and soften. You can also, microwave for 30 seconds to warm up.
A toothpick should come out mostly clean, with just a few crumbs when the cake is done. If it looks overly wet place it back in the oven in 5 minute intervals until cooked. Allow cake to cook completely before removing from pan.