ORANGE POUND CAKE
- Presley Segura
- Aug 29, 2024
- 2 min read
Sweet, citrusy, and delicious. This pound cake will be on repeat after making it because it is that good. This cake is light, yet spongy with less than 10 carbohydrates per serving. It is a great option when for when you want something sweet, but still clean and refined-sugar free. Enjoy.
PREP TIME 10 MIN
COOK TIME 35 MIN
CLEAN UP 6 MIN
YIELDS 12
CALORIES 253
FAT 22G
CARBOHYDRATES 7G / 5 NET CARBS
FIBER 2G
PROTEIN 7G
ORANGE POUND CAKE
INGREDIENTS:
2 cups almond flour, super fine
3 pasture-raised eggs
4 tbsp orange juice
1 orange, zest of
1/2 cup butter, melted
1/2 cup granulated monkfruit allulose
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp vanilla extract
1/2 tsp salt
Orange Mascarpone Frosting
6 oz mascarpone cheese
3/4 cup heavy cream, organic
1 tsp vanilla extract
1/2 cup granulated monkfruit allulose
3 tbsp orange juice
METHOD:
1. Preheat the oven to 350 degrees.
2. In a large mixing bowl, combine the dry ingredients - almond flour, monkfruit allulose, baking powder, baking soda, and salt. Mix until well combined.
3. In another bowl, combine the wet ingredients - the eggs, orange juice and zest, melted butter, and vanilla extract.
4. Slowly add the wet ingredients mixture to the dry ingredients, whisking to create a smooth batter.
5. Line a 9x5 inch bread pan with parchment paper.
6. Pour the batter into the lined pan and bake in the oven for 30-35 minutes, or until a toothpick inserted in the middle of the cake comes out clean.
7. Remove the orange cake from the oven, and let it rest until it reaches room temperature.
8. Make the frosting by while the cake is resting by combining all ingredients in a blender.
9. Spread the frosting on the cake and sprinkle with orange zest. Serve, and enjoy!
10. Keep refrigerated for 3-6 days.
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