Sugar-Free Lemon Pound Cake
Tangy, buttery lemon pound cake made with almond and coconut flour. Dense, moist and full of lemon flavour — a perfect low-carb dessert.
Ingredients
Ingredients
- 240 g almond flour
- 40 g coconut flour
- 120 g powdered erythritol
- 4 eggs
- 80 g butter, melted
- 120 g cream cheese, softened
- 3 tbsp lemon juice
- 1 tbsp lemon zest
- 1.5 tsp baking powder
- 1 tsp vanilla extract
Nutrition (estimated)
high confidenceRecipe total: 2881 kcal · P 87.9g · C 76.7g · F 261.3g
Estimated from 10 of 10 ingredients
Approximate estimate, calculated from the ingredients.
Steps
Steps
- 1Preheat oven to 165°C/325°F. Line a 23x13cm loaf tin with parchment paper.
- 2Beat cream cheese and erythritol together until light and fluffy.
- 3Add eggs one at a time, beating well after each addition.
- 4Mix in melted butter, lemon juice, lemon zest and vanilla extract.
- 5Fold in almond flour, coconut flour and baking powder until a smooth batter forms.
- 6Pour into the tin and smooth the top.
- 7Bake 45 to 50 minutes. Cover loosely with foil after 30 minutes if the top browns too quickly.
- 8Cool completely in the tin before slicing.
Questions and answers
How long does Sugar-Free Lemon Pound Cake take to make?
About 65 minutes: 15 min prep and 50 min cooking.
What ingredients do you need for Sugar-Free Lemon Pound Cake?
10 ingredients: almond flour, coconut flour, powdered erythritol, eggs, butter, cream cheese, lemon juice, lemon zest, baking powder, vanilla extract.
How many servings does this Sugar-Free Lemon Pound Cake recipe make?
10 servings. The servings buttons above the ingredients rescale every amount.
How many calories are in a serving of Sugar-Free Lemon Pound Cake?
About 288 kcal, with 8.8 g protein, 7.7 g carbohydrate and 26.1 g fat. This is an estimate from the ingredients, not a lab analysis.
Which diets does this Sugar-Free Lemon Pound Cake recipe suit?
It is gluten-free, keto and sugar-free.
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