Keto Lemon Poundcake
The flavor is just out of this world, and the texture is flawless.
Ingredients
Poundcake Batter:
- 3/4 cup cream cheese, softened
- ¼ cup ¼ cup sour cream
- 6 tbsp butter softened
- ¾ cup cup erythritol
- 6 eggs
- ¼ cup lemon juice
- 3 cups almond flour
- 1 tbsp baking powder
- 1 tbsp lemon zest
Lemon Glaze:
- ½ cup powdered erythritol or liquid allulose
- 1 tbsp cream cheese, softened
- 1 tsp lemon juice
Instructions
- Preheat the oven to 350. Line a loaf pan with parchment paper.
- Combine the cream cheese, butter, sour cream, and sweetener in the food processor. Pulse until smooth. Add the eggs, lemon juice, flours, baking powder, and zest. Pulse until well combined. **See Notes
- Pour the batter onto a prepared loaf baking pan and spread it evenly.
- Bake for 65 minutes or until completely firm with deep golden brown edges. If getting too brown, cover with tin foil at 45 minutes.
- Let it cool in the pan for 10 minutes. Then run a knife around the edges and then lift the parchment to remove it from the pan. Cool completely.
- Whisk the ingredients for the icing until fully incorporated adding the lemon juice one teaspoon at a time for the desired consistency. Drizzle the glaze on top of the cake once it is completely cooled. Enjoy!
Notes
This recipe can also be done without a food processor. Just make sure to whisk all ingredients very well until fully smooth. It’ll take a couple more minutes to achieve but it’s totally doable (I’ve done it a couple of times)