Vanilla Butter Pound Cake

Ingredients

• 12 lb. Unsalted Butter
• 1 1/2 cup Almond Flour
• 3 Large Eggs
• 3 Egg Yolks
• 3 cup Erythritol
• 12 Tbsp. Vanilla Extract
• 12 tsp. Salt

1. 1. Bring all ingredients to room temperature. When ready, preheat oven to 325F.  
2. 2. Slowly mix the egg yolks, eggs, and vanilla. You only want to break the egg yolks, you don't want to incorporate any air.  
3. 3. Beat the soft butter on high, gradually adding the erythritol. This should take about 4-5 minutes, turning the butter almost white in color.  
4. 4. Turn the mixer to the lowest speed and slowly add the egg mixture and salt to the butter.  
5. 5. Sift half the almond flour into the batter and fold it in. Do the same with the second half.  
6. 6. Cut some baking or parchment paper to cover the inside of a 9x4 bread pan.  
7. 7. Butter the bread pan and add the baking or  
8. parchment paper.  
9. 8. Bake for 60 minutes until it is golden brown and tester comes out clean. After 10 minutes, remove the cake from loaf pan.  
10. 9. Wrap in plastic wrap and store at room temperature for at least 24 hours.