Dessert

Volley's Lemon Poppyseed Pound Cake is for Dessert.

Volley's Lemon Poppyseed Pound Cake takes 10 minutes to prepare.

Volley's Lemon Poppyseed Pound Cake takes 60 minutes to cook.

Volley's Lemon Poppyseed Pound Cake makes 24 servings.

The ingredients for Volley's Lemon Poppyseed Pound Cake are:

3/4 lb butter
8 oz pkg cream cheese
3 c Splenda
6 eggs
1 tsp vanilla extract
1 TBS lemon extract
3 c almond flour
2 TBS poppy seeds

Here is how you make Volley's Lemon Poppyseed Pound Cake:

Cream together softened butter and cream cheese. Blend in Splenda with mixer. Add eggs one at a time. Continue to blend with mixer and add extracts. Beat in flour and poppy seeds gradually until batter is smooth. (The batter will be thick.) Pour into greased and floured Bundt pan.Bake in preheated 325* oven for 1 to 1-1/2 or until cake tests done and light brown. Do not overbake or cake will be dry. Cool 20 minutes and remove from pan.Serve with whipped cream and fresh berries (not included in nutritional values). Serving Size:?Makes about 24 medium-size servings.

The nutritional information for Volley's Lemon Poppyseed Pound Cake is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 322.1

• Total Fat: 19.5 g
• Cholesterol: 77.0 mg
• Sodium: 100.1 mg
• Total Carbs: 26.9 g
• Dietary Fiber: 1.6 g
• Protein: 5.5 g

The dietary needs meet for Volley's Lemon Poppyseed Pound Cake is Low Carb