This is a pretty simple Mother’s Day dessert or anytime cake recipe and of which you’re bound to have everything you need—in terms of ingredients—already in your kitchen. So you should be able to skip the trip to the grocery store and make this tasty sugar free and low calorie pound cake in less than an hour.
RECIPE
Sugar Free, Low Calorie German Butter Pound Cake
Ingredients
- 2 cups Butter, unsalted room temperature, softened
- 2 cups Allulose Sweetener
- 6 large Eggs
- 1 tsp Lemon Zest
- 1 tsp Vanilla Extract
- 1/2 tsp Almond Butter
- 2 cups Oat Flour
- 2 tsp Baking Powder
- 1/2 tsp Salt
- 1/2 tsp Cardamom
- 1/4 cup Whole Milk
- 2 tbsp Zero Calorie Confectioners
Instructions
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Separate room temperature-egg whites from yolks and set aside.
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Grease and flour well with shortening a tube or Bundt pan.
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In the bowl of a mixer, cream together the butter and sweetener till smooth and incorporated.
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Add in egg yolks one or a little bit at a time, continuing to mix well.
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Add in lemon zest and both the vanilla and almond extracts, while continuing to mix.
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In another bowl, whisk together the flour, baking powder, salt and cardamom.
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Add the flour mixture to the wet ingredients a little bit at a time, alternating with the milk, and finishing with the flour. Mix until ingredients are well incorporated.
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In another bowl, beat the egg whites on medium speed until light and fluffy. Gently fold egg white into the cake batter.
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Pour into the prepared pan and bake at 350 for 50 to 55 minutes or until a toothpick or skewer comes out with minimal crumbs.
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Allow the cake to cool for 10 to 20 minutes and transfer to a wire rack. Once cooled, dust with confectioners sweetener.
