lemon pound cake
1 cup cream cheese,
6 tablespoons melted butter
3/4 cup Joy Filled Eats sweetener
1/4 cup lemon juice
2 1/2 cups almond flour
1/2 cups coconut flour
1 tablespoon baking powder
1 tablespoon lemon zest
1/2 cup erythritol powder
1 tablespoon room temperature butter
1 teaspoon lemon extract or zest
2 teaspoons of water
The oven to 350 degrees. Using parchment paper, line a normal loaf pan.
In a food processor, mash together the cream cheese, butter, and sweetener. till smooth, pulse. Eggs, lemon juice, flours, baking powder, and zest should be added. Once everything is thoroughly blended, pulse.
Place the batter in the loaf pan that has been prepared. It will be a thick batter.
Bake for 60 to 70 minutes, or until the sides are very dark golden brown and the middle feels firm to the touch. (Check after 45 minutes; if going too brown, cover with foil.)
In the pan, cool for 10 minutes. Lift the parchment from the pan after running a knife along the edges. Complete cooling.
As you combine the icing ingredients, add the water one teaspoon at a time. Over the top of the cooled cake, spread the glaze.
Lemon: Add 2 teaspoons of lemon extract or zest to the glaze for a deeper lemon taste. even more. You’re free to contribute as much as you like! We approve of it as written.
Alternate citrus fruits, such as limes or oranges, can be used in place of the lemon.Storage: You can place the airtight lemon keto cake container. To Freeze, either divide the recipe into servings or place it all in a big freezer-safe container. Before eating, let it defrost on the counter.
Serving size: 1 slice; calories: 322; carbs: 10; protein: 10; fat: 28; saturated fat: 10; cholesterol: 120; sodium: 168; potassium: 188; fibre: 5; sugar: 2; vitamins: 580IU for vitamin A; 2mg for vitamin C; 136 mg for calcium; and 2mg for iron;lemon pound cake