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Flourless Pound Cake: It's Yummy

Flourless Pound Cake: It's Yummy!!

Are you a diehard fan of pound cake? You might restrict yourself from eating the yummy pound cake due to concerns about gaining weight.
Prep Time 45 mins
Cook Time 1 hr 15 mins
Total Time 2 hrs
Course cake
Cuisine N/A
Servings 10


  • 1 Oven
  • 1 Loaf Pan
  • 1 Mixing Bowl
  • 1 Hand mixer or a high-speed blender


  • 1.5 cups Blanched almond flour
  • ½ cup Arrowroot flour
  • 1 teaspoon Baking soda
  • 1 ¼ teaspoon Baking powder
  • ¼ teaspoon Kosher salt
  • ¾ cup Honey
  • 4 tablespoons Butter melted at room temperature
  • ½ cup Reduced-fat cream cheese, softened at room temperature
  • 2 teaspoon Vanilla extract
  • ¼ cup Lemon juice extracted from 2 lemons
  • 1.5 teaspoon Lemon zest peeled from 1 lemon
  • 4 Large eggs, at room temperature
  • Nonstick spray


  • Preheat your oven to a temperature of 325°F. Apply the non-stick oil spray on a 1 ½-pound (oversized) loaf pan. Now line the pan lengthwise with parchment paper. Make sure that you leave around an overhang of 2 inches. This will make it easier while removing cake from the pan after baking.
    NOTE- If you don’t have a 1 ½-pound loaf pan at home, you can prepare the cake on a standard 1-pound loaf pan using the following method.
    Fill ¾ of the pan with batter so that it doesn’t spill over in the oven. The next step is to pour the remaining batter into 1-2 muffin tins. Using this method, the cook time can be reduced. However, always keep a close eye on both the loaf and minis.
  • Stir the blanched almond flour, baking soda, arrowroot flour, baking powder, and kosher salt in a large mixing bowl. Make sure that all the ingredients are mixed well so that big clumps of almond flour are broken up.
  • Mix the honey, cream cheese, butter, lemon juice, vanilla extract and zest in a medium-sized bowl. With a hand mixer, stir these ingredients thoroughly so that there are no cream cheese lumps left. As an alternative, you can also process these ingredients in a high-speed blender for around 30 seconds. Using your hands, beat the eggs, one at a time. Make sure that it is not over mixed.
  • Now mix both the wet ingredients and the dry ingredients. Stir it really well so that it takes the form of a fluffy batter. Now pour this batter into the loaf pan and bake on a low rack for an hour or till the time a toothpick put inside the centr of the loaf pan comes out clean, covering with foil post the first 40 minutes if the top part turns out to be too dark.
  • Let the cake cool in the pan for 10 to 15 minutes. Now carefully remove the cake and shift it to a serving dish. Before slicing and serving, let the cake remain there for 15 more minutes.
Keyword Easy Cake, Flourless Pound Cake, Yummy Pound Cake