A Guilt-Free Lemon Pound Cake

LEEZA JOHAN

 (GLUTEN-FREE, LOW-CARB, KETO-FRIENDLY)

Enjoy a slice of this incredibly moist and flavorful lemon pound cake without any of the sugar crash! Packed with almond flour, natural sugar alternatives, and a sweet, zesty glaze, this recipe is a true crowd-pleaser that fits your lifestyle.

A Guilt-Free Lemon Pound Cake

INGREDIENTS

For the Cake:

  • 2 cups Blanched Almond Flour

  • 1 cup Granulated Erythritol Sweetener (or monk fruit blend)

  • 4 Large Eggs

  • ½ cup Unsalted Butter, softened (or coconut oil)

  • ¼ cup Heavy Cream

  • Zest of 2 Lemons

  • ¼ cup Fresh Lemon Juice

  • 1 tsp Vanilla Extract

  • 2 tsp Baking Powder

  • Pinch of Salt

For the Glaze:

  • ½ cup Powdered Erythritol

  • 2-3 tbsp Fresh Lemon Juice

  • ½ tsp Vanilla Extract

INSTRUCTIONS

  1. Preheat & Prepare: Preheat oven to 350°F (175°C). Generously grease and flour a 9-inch Bundt pan.

  2. Wet Ingredients: Cream butter and sweetener. Beat in eggs one at a time. Add lemon juice, zest, vanilla, and heavy cream. Mix well.

  3. Dry Ingredients: Whisk almond flour, baking powder, and salt.

  4. Combine: Gradually fold dry ingredients into wet. Do not overmix.

  5. Bake: Pour batter into pan. Bake for 40-45 minutes, or until a skewer comes out clean.

  6. Cool: Let cool for 15 minutes before inverting onto a wire rack. Cool completely.

  7. Glaze: Whisk glaze ingredients to make a thick, pourable consistency. Drizzle over the cooled cake, letting it run down the flutes.

NUTRITION INFO (per slice):

  • Calories: 190

  • Net Carbs: 3g

  • Protein: 6g

  • Fat: 17g

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