Low Carb Lemon Poundcake
Are you ready for some buttery lemon cake today? I can’t think of a better afternoon tea cake than this lemon cake. Honestly, lemon and tea is the best combo. You’ll impress all your friends at teatime with this recipe. There is no need to be on keto diet to appreciate its moist and buttery texture. But, if you are on keto this recipe is sure to delight.
5 eggs - at room temperature
3/4 cup sugar free crystal sweetener monk fruit, erythritol or xylitol (150g)
1/2 cup melted coconut oil or melted butter (120 ml)
2 cups almond flour (220 g)
1/4 cup coconut flour (35 g)
1 tablespoon baking powder
1/4 cup lemon juice (60 ml)
1/2 tablespoon lemon zest
1 cup powdered erythritol
2 tablespoon lemon juice
1. Preheat oven to 180C (350F). Line a loaf pan 9 inches x 5 inches with a piece of parchment paper. Slightly oil the paper to make sure the pound cake don't stick to the pan. Set aside.
2. In a medium mixing bowl, whisk together eggs, sugar free crystal sweetener, melted coconut oil (or butter) and lemon juice. Make sure that your coconut oil is not burning hot or it will 'cook' the eggs and create lumps. All your ingredients must be roughly at same temperature, think room temperature especially the eggs and lemon juice. Cold ingredients, just out of the fridge will solidify the coconut oil creating oil lumps. Otherwise use melted butter to prevent this to happens. Set aside.
3. In a different large mixing bowl, whisk together the almond flour, coconut flour and baking powder. Stir to evenly combine the flours.
4. Pour the liquid ingredients onto the dry ingredients. Stir all the ingredients together with a baking spoon until it forms a consistent cake batter with no lumps. Combine for at least 2 minutes to make sure the coconut flour fiber absorb the moisture.
5. Transfer the cake batter onto the loaf pan. Make sure you are using the same loaf pan size or it will impact your baking time.
6. Place the loaf pan in the center of your oven and bake at 180C (350F), fan-forced mode if you can for 15 minutes. After 15 minutes decrease temperature to 160C (320F) and cover the loaf pan with a loose piece foil. This will avoid the top to burn and the middle to bake slowly. Keep baking for 45- 60 minutes in total, or until a toothpick inserted in the center of the pound cake comes out with little to no crumbs on it.
7. Cool for 10 minutes in the loaf pan, then lift out the pound cake from the pan using the parchment paper. Transfer to a cooling rack to cool completely. It is a thick cake and it usually takes 3 hours to fully cool.
8. Be patient and add the lemon glazing on the cake when it reach room temperature, not before!
1. To make the lemon glazing, whisk together the sugar free powdered erythritol with lemon juice until no lumps remain. If needed add more lemon juice to get a thinner glazing or more powdered sweetener to get a thicker glazing.
2. Drizzle consistency over the cooled pound cake. You can place the cake few minutes in the freezer to set the glazing if too runny.
3. Slice before serving to keep the cake moist.Enjoy as a breakfast, tea time, plain or with sugar free chia seed jam.
4. Store your cake in the pantry on a cake box for up to 3 or 4 days. Slice before serving to keep the cake moist. Enjoy as a breakfast, tea time, plain or with sugar free chia seed jam.
AMOUNT PER SERVING (1 SLICE)
CALORIES 174 CALORIES (FROM FAT 98)