Orange Pound Cake

Orange Pound Cake

This cake is quite dense like a good pound cake should be.  It can be made as an orange pound cake, or you can substitute lemon juice and lemon zest for a lemon pound cake, or lime juice and lime zest for a lime pound cake.  This cake is lovely with a cup of good coffee or as a dessert with a dollop of sweetened whipped cream or a citrus glaze on top.   If you are avoiding wheat (Carbalose is low-carb flour), I would substitute in about 3/4 c. almond meal, bearing in mind the texture of this cake will likely be different with that substitution.  And of course, you will always have to recalculate net carbs making any substitutions.  This recipe, as written, is not suitable for Induction.  By the way, the Boyajian Citrus Oils I use in my baked goods is well worth the investment for the three-flavor sampler box.  They have lasted me for ages and are the best citrus flavorings I’ve ever used!

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1½ sticks unsalted butter, softened

4 oz. cream cheese, softened

4 beaten eggs

½ c. + 2T. vanilla whey protein (I use Body fortress)

½ c. + 2T. Carbalose flour (or 2/3 c. Jennifer Eloff’s gluten-free bake mix)

juice of ½ small orange

zest of l small orange (about 1 T.)

1/8 tsp. Boyajian Orange Oil  or 1/2 tsp. orange extract

½ tsp. xanthan gum

1 T. oat flour (grind from 100% gluten-free oats for gluten-free version.  DO NOT use higher-carb oat bran!)

2 T. oat fiber (or 2 T. more oat flour for gluten-free version)

1 tsp. baking powder

1 tsp. cream of tartar

½ c. each granular Splenda and erythritol

DIRECTIONS: Preheat oven to 350º.   Soften cream cheese and butter and blend the two together until very smooth.  Beat in the 4 eggs, fruit zest and juice.  Now add in the Splenda and erythritol.  Stir well.  Measure and add in all dry ingredients and beat batter 8-10 times with wooden spoon until smooth.  Using rubber spatula, scrape batter into 5×8″ oiled loaf pan and spread batter evenly in pan.   Bake at 350º for about 40-45 minutes, checking at 35 minutes, as ovens can vary.  Toothpick test center for doneness.

NUTRITIONAL INFO: Makes twelve ½” slices, each containing:

203 calories

16.7 g  fat

5.68 g carbs, 2.31 g fiber, 2.37 g NET CARBS

7.03 g protein

89 mg sodium


12 thoughts on “Orange Pound Cake

    1. I’ve not used Swerve but one time, so I’m not remembering the amounts it is equivalent to. But I’m sure it will work in this cake. Just use the amount of Swerve that is equivalent to the listed amount of Splenda (which is 1-for-1 equivalent to real sugar). I hope that made sense. 🙂

  1. I would like the nut free version of your baking mix. My daughter is allergic to tree nuts but can have coconut. We are trying to low carb because of diabetic issues within the family. We love the recipes you have put on Facebook. They certainly make low carbing tasty and easier.

    1. I don’t have a nut free bake mix. However our LCAF Facebook page owner, Jennifer Eloff does!! She has a “contact me” email somewhere on the home page of her blog to ask for her nut-free mix. Here’s a link to her blog: OR just ask her on one of HER recipe posts on the LCAF page and she’ll tell you how to get her recipe. I’m so glad you are enjoying my recipes, Mary JO!

  2. Peggy, does this freeze well? Not that it’ll stand a snowballs chance in hell, but still, just in case I bake 4 or 5 at a time just so I don’t have to bake so often 🙂

    1. I’m not too fond of freezing cakes, as they get “sticky” on the top and freezing can dry out baked goods. That said, I haven’t actually frozen it myself. But this one is so moist, I suspect it would freeze for 2-4 weeks without drying out too much.

  3. Made this last night – delicious!! I subbed 2t coconut flour for the oat fiber and oat flour. I also subbed juice and zest from 2 lemons, and added 2t lemon extract. So moist!

  4. Just made this cake for the second time. The first time, I thought it was too sweet, and not really enough of an orange *burst,* so made a couple of adjustments. I use a combo Sucralose/Erithritol sweetener, and cut that to a scant 1/2 c. (not a full 1/2 c. measure), doubled the orange oil and orange zest — POW!! PERFECTION. Thanks so much for the recipe. 🙂

    1. I’m so glad you liked it and tweaked it successfully for your palate. Sweeteners are so individual and often hard to get right. 🙂

    1. I’ve made that one a number of times and it’s consistently good. Have done it as lemon and cranberry orange, too. Glad you liked it Bev.

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