GF Pro Pound Cake

Equipment

• Regular loaf pan (or a bundt pan with smooth sides for a double recipe)

Ingredients

• 4 oz salted butter (1 stick = 1/2 cup)
• 1.5 cups granulated sugar
• 5 large eggs, room temperature
• 1 tsp baking powder
• 2 1/4 cups Petley Grain GF Low Carb All Purpose Flour
• 1 tbsp lemon juice, lime juice, or orange juice
• 1 tsp vanilla

Instructions

1. 1Preheat the oven to 325°F.
2. 2Grease a regular loaf pan and coat it with sugar, or line it with parchment.
3. 3Add the all purpose flour and baking powder to a medium bowl and whisk to combine. Set aside until needed.
4. 4Add the salted butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with an electric hand mixer) and cream until light and fluffy. Scrape the sides and bottom of the bowl as needed.
5. 5Add the room temperature eggs one at a time, beating each one in before adding the next. Scrape the sides and bottom of the bowl between each addition.
6. 6Add the dry ingredients one half cup at a time until combined. Mix on low just enough to incorporate, scraping the bowl as needed.
7. 7Add the lemon juice and vanilla and mix to combine.
8. 8Pour the batter into the prepared pan.
9. 9Place the pan on the center rack and bake 80 to 85 minutes, or until a cake tester comes out clean.
10. 10Out of the oven, if not using parchment, run a thin knife around the edge. Place the cake (in the pan) on a wire rack.
11. 11Cool in the pan on the rack for 20 minutes, then invert onto a serving plate and remove the parchment to cool completely.
12. 12Serve with fresh berries, vanilla ice cream, or homemade whipped cream.

Nutrition — loaf pan recipe

Eggs

250 g

Sugar

300 g

Total flour

270 g

Carbohydrate in flour

90 g

Fiber in flour

27 g

Carbohydrate in eggs

0 g

Carbohydrate in sugar

300 g

Total carbohydrate

390 g

Total grams in mix

820 g

Net carb (390 − 27)

363 g (44%)

Protein

79 g (10%)

In the flour

Almond Flour, Organic Sunflower Seed Flour, Tapioca Starch, Psyllium Husk Powder, Xanthan Gum, Guar Gum, Citric Acid