Low-Carb Pound Cake

The Secret: Rich, buttery, and traditionally dense without the gluten or heavy carbs. Using our Petley Grain Low Carb All-Purpose Flour combined with the cream-and-egg method yields a golden crust and a velvety, tender crumb.

Equipment & Ingredients

Equipment: Regular loaf pan (or a smooth-sided bundt pan for a double recipe)

 Butter: 4 oz salted butter (1 stick = 1/2 cup)

 Sugar: 1.5 cups granulated sugar (Note: You can substitute half with a monk fruit/allulose blend—see baking adjustment below)

 Eggs: 5 large eggs (room temperature)

 Leavening: 1 tsp baking powder

 Flour: 2 1/4 cups Petley Grain GF Low Carb All-Purpose Flour

 Citrus: 1 tbsp lemon juice, lime juice, or orange juice

 Flavor: 1 tsp vanilla extract

Step-by-Step Instructions

Prep the Pan: Preheat your oven to 325°F (160°C) (or 300°F (150°C) if using a sugar alternative blend). Grease a regular loaf pan and coat the interior with sugar, or line it with parchment paper.

2. Combine Dry Ingredients: In a medium bowl, whisk together the Petley Grain Low Carb All-Purpose Flour and baking powder. Set aside.

3. Cream Butter & Sugar: In the bowl of a stand mixer fitted with the paddle attachment (or using an electric hand mixer), cream the salted butter and granulated sugar together until light and fluffy. Scrape the sides and bottom of the bowl as needed.

4. Incorporate Eggs: Add the room-temperature eggs one at a time, beating thoroughly after each addition. Scrape the sides and bottom of the bowl between each egg.

5. Add Dry Ingredients: Gradually add the dry ingredient mixture, about one-half cup at a time, mixing on low speed just until incorporated. Scrape the bowl as needed.

6. Flavor & Citrus: Mix in the citrus juice (lemon, lime, or orange) and vanilla extract until just combined.

7. Bake: Pour the thick batter into your prepared pan and smooth the top. Place on the center rack of the preheated oven and bake for 80 to 85 minutes (or 75 to 80 minutes if using a sugar alternative), or until a cake tester inserted into the center comes out clean.

8. Cooling: Remove from the oven. If you didn't use parchment, run a thin knife gently around the edges.

 Leave the cake in the pan and place it on a wire rack to cool for 20 minutes.

 Invert the cake onto a serving plate, remove any parchment, and let it cool completely.

9. Serve: Slice and serve alongside fresh berries, vanilla ice cream, or homemade whipped cream.

Quick Pro-Tips & Nutrition

Low-Carb Swap: Replacing half of the sugar with a monk fruit/allulose blend lowers the net carbs significantly. Drop the oven temp to 300°F (150°C) when doing this.

Flour Breakdown: This recipe relies on our custom blend of Almond Flour, Organic Sunflower Seed Flour, Tapioca Startch, Psyllium Husk Powder, Xanthan Gum, Guar Gum, and Citric Acid for structural integrity and a low glycemic profile.