Lemon Pound Cake with Yogurt Sauce
2 sticks unsalted butter 5 eggs 1 c low carb white sweetener 3 tsp. vanilla extract 1 tsp. lemon extract 2 c soy flour - sifted 4 tsp. baking powder 1/4 tsp. salt 1 c half & half 1/4 c vegetable oil 4 tbsp. fresh lemon juice Zest of two lemons (approx. 4 tbsp.) 2 1/2 c French vanilla low carb yogurt (18 oz.) Zest of one lemon
Preheat oven to 350. In mixer cream butter and eggs. Add low carb sweetener, vanilla extract, lemon extract and soy flour. Continue to mix adding baking powder, half & half, oil and salt. Lastly add zest of two lemons and juice of two lemons and continue to mix. Pour batter in a greased loaf pan for 1 hr to 1 hr and 15 min until knife inserted comes out clean.
Yogurt sauce: Mix zest of one lemon with yogurt and stir. Serve with slice of pound cake.
Pound Cake: Yields 10 servings - approximately 9.5 net carbs per serving
Yogurt Sauce: Yields 10 servings - approximately 7.9 net carbs per serving
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Rainer Maria Rilke