This classic dessert just got a shiny new makeover. Instead of the standard recipe, which typically contains oodles of butter, white flour and sugar, I created a flourless rendition that bumps up the overall nutrition and provides 6 grams of protein and 2 grams of fiber per slice. The end a result is a rich and moist pound cake that won't pack on the pounds.
Preheat the oven to 325°F. Spray a 1½-pound (oversized) loaf pan* with nonstick oil spray and line the pan lengthwise with parchment paper, leaving about a 2-inch overhang. This will help you remove the cake from the pan after baking.2.
In a large mixing bowl, whisk together the blanched almond four, arrowroot flour, baking soda, baking powder and kosher salt until well combined and any large clumps of almond flour are broken up.3.
In a medium bowl, mix together the honey, butter, cream cheese, vanilla extract, lemon juice and zest. Use a hand mixer (or process in a high-speed blender for about 30 seconds) to create a smooth consistency without any cream cheese lumps. Beat in the eggs, one at a time, by hand. Do not overmix.4.
Add the wet ingredients to the dry ingredients and stir to combine into a fluffy batter. Pour the cake batter into the loaf pan and bake on a low rack for ~60 minutes, or until a toothpick inserted inside the center of the pan comes out clean, covering with foil after the first 40 minutes if the top becomes too dark.5.
Allow the cake to cool in the pan for 10-15 minutes before carefully removing it on to a serving dish. Let it sit for another 15 minutes before slicing and serving.
*Note: If you only have a standard 1-pound loaf pan, fill the pan 3/4 of the way with batter (to prevent it from spilling over in the oven) and pour the remaining batter into 1-2 muffin tins. Cook time will be reduced, so keep a close eye on both the loaf and minis.