Strawberry Topped Almond Pound Cake

I made this a few years ago and found the pic while searching thru my iPhoto files. I had posted it up on flickr with the recipe but it’s since all but disappeared because I don’t have a ‘pro’ account anymore. But I managed to grab the recipe and post it here for you to enjoy.

I will attempt to make this again without using the Splenda or artificial sweeteners as I really prefer to cook without those these days. I figure honey would make a decent substitute. Or perhaps even an apple for the sweetness.

Oh. Yes. I think I might try that this week. If anyone beats me to it, or can recommend a good substitute, please do so!


  • 1/2 cup butter (1 stick) softened at room temperature
  • 1/2 cup full fat cream cheese
  • 1 cup Splenda (or 4 teaspoons of liquid vanilla flavoured Hermesetas and 1/2 cup of aspartame sugar substitute…)
  • 5 large eggs, at room temperature
  • 2 cups almond flour
  • 1 teaspoon baking powder
  • 1 teaspoon lemon extract
  • 1 teaspoon vanilla extract
  • A bunch of strawberries for the topping
  • 1/4 cup or so of cream cheese mixed with a little vanilla extract to spread on top.


  1. Cream butter, cream cheese and Splenda together, mixing well.
  2. Add eggs, one at a time, beating well after each.
  3. In a separate bowl, mix almond flour with baking powder.
  4. Add egg/butter mixture to flour a little at a time while beating. Add lemon and vanilla extracts.
  5. Pour into greased 9″-10″ springform pan and bake at 350°F for 50-55 minutes.
  6. While it’s cooling, slice the strawberries and beat together the cream cheese with the vanilla extract. It’s basically to hold the strawberries in place – so you could use whipped up cream instead if you fancy….
  7. Pop the cake out of the pan, spread the topping and strawberries on top.
  8. Consume without guilt. But maybe not the entire cake….

Author: torie

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