Orange Pound Cake*

Orange-Pound-Cake-Mini-Loaves-by-Five-Heart-Home_700pxHoriz5HH This is a wonderful recipe, which I tweaked quite a bit and I must say, it turned out great.

Dryness is a constant problem with low carb desserts I find. So I’m always looking to introduce liquid and fat into the recipe to help it along. Also, I find that adding various flours does help to boost its height and therefore presentation.

Hope you enjoy it.


  • 1½ sticks unsalted butter, softened
  • 4 oz. cream cheese, softened
  • 4 beaten eggs
  • ½ c. + 2T. vanilla whey protein
  • 1/4 c. oat flour
  • 1/4 c. coconut flour
  • juice of ½ small orange or 1/2 c
  • zest of l small orange (about 1 T.)
  • 1/2 tsp orange extract
  • 1 T. oat flour
  • 2 T. oat fiber or wheat fiber
  • 1 tsp. baking powder
  • 1 tsp. cream of tartar
  • ½ c. each granular Splenda and erythritol
  • 1/2 c pumpkin seeds, and sliced almonds
  • glaze made from sugar and orange juice for the top


  1. Preheat oven to 350º.
  2. Soften cream cheese and butter and blend the two together until very smooth.
  3. Beat in the 4 eggs, fruit zest and juice.
  4. Now add in the Splenda and erythritol.
  5. Stir well.
  6. Measure and add in all dry ingredients and beat batter 8-10 times with wooden spoon until smooth.
  7. Add the nuts if using.
  8. Using rubber spatula, scrape batter into 5×8″ oiled loaf pan and spread batter evenly in pan.
  9. Bake at 350º for about 40-45 minutes, checking at 35 minutes, as ovens can vary.
  10. Toothpick test center for doneness.
  11. Cool on a rack until about half cooled, turn out on plate and continue to cool.
  12. Add the glaze.


NOTES: You can omit the nuts and seeds if you desire, or add different ones. You could also add dried fruit of your choice. Makes a great desert for company with the addition of fresh fruit as a compote or fresh.

SOURCE: Sherry Peyton


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