3 August, 2017
Giraffe’s Blueberry Lemony Low-Carb Pound Cake
Who knew that a low-carb Berry Lemony Pound Cake could taste so authentically sweet and delicious?!!
The use of our Lemon Extract made ALL the difference in taste! And the best part ~ there are no carbs in our extract. 😀
Our pound cake is crumbly, moist from the blueberries, and exudes lemony flavor. I found myself going back for seconds, even before eating dinner.
We think our lemony cream cheese icing is our favorite part of our dessert.
Our preparation time was only 10 minutes at the most, while baking was another 35 minutes.
Our ingredients include:
- 4 Eggs
- 4 oz. + 4 oz. Cream Cheese
- 4 Tbsp. + 4 Tbsp. Margarine
- 2 tsp. Baking Powder
- 1 1/4 Cup Carbquik
- 1 Cup Blueberries
- 1 tsp. + 1 tsp. Lemon Juice
- 1 tsp. + 1 tsp. Lemon Extract
- 1/2 + 3 Heaping Tbsp. Sweetener
- 1/4 tsp. Salt
We’ve been using Carbquik for a while, because of its lower net carb count. However, Almond Flour may also be substituted, if preferred.
We’ll start by melting 1/2 of our cream cheese block and 1/2 of our stick of margarine in our mixing bowl, in our microwave for 45 seconds.
We’ll then remove our bowl from our microwave and will stir until both ingredients are well blended.
This will soften our ingredients, which will then be easier to blend with the rest.
Next, we’ll add our eggs, 1 tsp. of Lemon Juice, 1 tsp. of Lemon Extract, and will beat, until our mixture is somewhat blended.
We’ll then, add our Carbquik, Sweetener, Salt, and will stir until fully mixed together.
We’ll now, spray our bread pan with cooking spray and will preheat our oven to 350F degrees.
Next, we’ll pour our batter into our greased bread pan, will add our blueberries, and will stir, until our blueberries are evenly spread throughout.
We didn’t want our blueberries to break apart and mush around in our batter. That is why we waited until our batter had been poured into our pan, before adding our blueberries.
We’ll then place our bread pan on top of another pan, to allow our bread to heat evenly, while baking, and will place in our oven for 35 minutes.
While our pound cake is baking, we’ll go ahead and make our icing.
We’ll start again, by melting the other half of our cream cheese block and margarine stick in our microwave for 45 seconds, and will mix together, until fully blended.
Next, we’ll add our sweetener, Lemon Juice, Lemon Extract, and will stir, until fully mixed.
We’ll then, place our icing in our refrigerator, to slightly thicken.
By the time our pound cake has cooled, our icing will be ready for frosting.
After our 35 minutes have passed, we’ll remove our cake from our oven and will check its doneness with our toothpick.
If we remove our toothpick and our toothpick is clean of any particles, our cake has fully baked.
If cake particles are present, merely, continue baking in 5 minute intervals and recheck for its doneness with your toothpick.
And we are in luck! Our cake has finished baking.
We’ll allow our cake to cool for about 15 minutes.
Once our pan has cooled, we will remove our icing from our refrigerator and will frost our cake.
We’ll then, place our pound cake back in our refrigerator for about 5-10 minutes, just to allow the icing to adhere to our cake, before slicing.
I know we always say that our goodies taste similar to what Grandma baked, in her day.
However, they do!! 😏
Our somewhat warm, soft, and gooey blueberries, complement our lemony icing very well.
Each crumbly bite is very delightful on our palate.
I’m salivating as I am writing this blog and will be heading to the refrigerator shortly, for another slice. 😄
Thank you for reading our blog!
From our kitchen to yours…
~ Bon Appétit!