Low Carb Lemon Pound Cake
Indulge in the tangy-sweet delight of our Low Carb Lemon Pound Cake. This delectable dessert is a testament to the fact that you can enjoy the rich, buttery essence of a classic pound cake while keeping your carb intake in check.
Equipment
- 1 Bread loaf pan
- 1 Large Spatula
- 1 Large mixing bowl
- 1 Silicone whisk
- 1 Measuring cups and spoons
- 1 Lemon Zester
Ingredients
- 2 cups Almond flour
- 1 tbsp Baking powder
- 1 tsp Salt
- 1/4 cup Sweetener
- 4 large Eggs
- 6 tbsp Butter
- 1/2 cup Sour Cream
- 1/4 cup Lemon juice
- 1 Zest of lemon
Lemon Glaze
- 1/2 cup Powdered erythritol
- 1 tbsp Lemon zest
- 1 tsp Vanilla extract
- 1 tbsp Lemon juice
Instructions
- Preheat the Oven: Preheat your oven to 350°F (176°C). Grease a standard-size loaf pan or line it with parchment paper for easy removal.
- Prepare the Dry Ingredients: In a mixing bowl, whisk together the almond flour, baking powder, salt. and sweetener.
- Add in the Wet Ingredients: To the same mixing bowl add in 4 whisked eggs, the butter, the sour cream, the lemon juice, and lemon zest. Mix everything together well until evenly mixed.
- Transfer to the Pan: Pour the pound cake batter into the prepared loaf pan, spreading it evenly.
- Bake: Bake in the preheated oven for about 45-55 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool: Allow the pound cake to cool in the pan for about 15-20 minutes. Then, remove it from the pan and transfer it to a wire rack to cool completely.
- Cool: Allow the pound cake to cool in the pan for about 15-20 minutes. Then, remove it from the pan and transfer it to a wire rack to cool completely.
- Slice and Serve: Once the glaze has set, slice the Keto Lemon Pound Cake into servings and enjoy!