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  • Writer's pictureJenn Clayton

Pound Cake

This is SO buttery and delicious! You'll NEVER know it's calorie and WW friendly!

Top it with some strawberries and whipped cream for a perfect, fresh dessert!

Full recipe in video below!


  • 3 cups all-purpose flour

  • ¾ teaspoon baking powder

  • ¼ teaspoon salt

  • 1 1/2 cups light butter, softened

  • 2 ⅔ cups sugar alternative- I used Lakanto Monkfruit (to order:

15% off with the code- JENNSWWJOURNEY

  • 5 eggs

  • 1 cup almond milk

  • 1 teaspoon vanilla extract

  • 1 teaspoon lemon or almond extract

  • Do not preheat the oven. Grease a bundt pan.

  • Sift together the flour, baking powder and salt. Set aside.

  • In a large bowl, beat the butter, and sugar on low speed for 10 minutes. Add the eggs one at a time, blending well after each addition. Alternately add the flour mixture and milk, mixing well. Add the vanilla and extract.

  • Pour batter into the prepared pan. Set the oven temperature to 350 degrees F (175 degrees C. Bake for 1 hour and 20 minutes, or until a toothpick inserted into the middle of cake comes out clean. Allow cake to cool in the pan for 1 hour. Remove to a cake rack and cool for at least 3 hours.

14 Slices:

5sp (blue & purple)

7so (green)

182 Calories

Recipe inspiration from

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