KETO LEMON POUND CAKE
Soft and light lemon pound cake. Wonderful with morning coffee or dress it up with a keto glaze and take it to your holiday party. Surprise your friends and family with this perfect keto dessert.
Servings: 24 slices
Ingredients
CAKE
- 1/2 CUP unsalted melted butter I use Kerry Gold
- 8 OZ cream cheese
- 1 1/2 TSP vanilla extract
- 1/2 TSP lemon extract use more if desired
- 1 TBSP lemon juice
- 1 1/2 TSP baking powder
- 1/2 TSP salt
- 8 eggs room temp
- 2 1/2 CUPS almond flour I use Kirkland
- 1 1/2 CUP keto powdered sweetenererythritol I use Anthony's
GLAZE
- 1/4 CUP powdered erythritol I use Anthony's
- 3 TBSP heavy whipping cream
- 1/2 TSP vanilla extract
Instructions
CAKE
- Pre-heat oven to 350F. Melt butter and cream cheese in large mixing bowl. Add sweetener and whip together using hand mixerbeater. Add lemon extract, lemon juice and vanilla extract. Taste for sweetness. Add salt and baking powder.Add in 1/2 of the almond flour and 4 eggs. Mix. Add the rest of the almond flour and last 4 eggs. Pour mix into 2 small loaf pans or 1 large loaf pan. Bake for 60 minutes and check. Top will be dark brown.
GLAZE
- Mix all ingredients together. Allow cake to cool slightly and poke holes in top if desired before pouring glaze on top.