Description

If you like lemon then you will love our Keto Lemon Pound Cake in a loaf pan. It’s easy to make and has a great consistency, delicious and the lemon icing is fantastic. You will never notice that it’s low carb and sugar-free. Even better than Starbucks!

Ingredients

Cake:

5 Eggs
⅔ cups Monk Fruit
½ cup Coconut Oil
2 ¼ cup Almond Flour
5 Tbsp Coconut Flour
1 Tbsp Baking Powder
¼ cup Lemon Juice
1 Tbsp Lemon Zest

Glaze:

1 cup powdered Swerve
2 Tbsp Lemon Juice
4 Tbsp. Water

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Instructions

The first thing that you need to do is get a bowl and pour in the coconut oil and the monkfruit and then add the eggs and lemon juice. Whisk together well.
In a separate bowl mix both flours, and baking powder together.
Next, blend together the dry ingredients and wet ingredients with the whisk or spoon. Now add the lemon zest and mix well.
Line a loaf pan with parchment paper.
Pour your lemon pound cake mixture into your loaf pan.
Bake at 350 degrees and bake for 15 minutes. This sets your inner temperature of the loaf.
Now turn the oven down to 325 degrees and bake for 45-60 minutes. This is so that the loaf will cook slowly. About halfway thru check to make sure that it’s not getting too dark. You may want to loosely place a piece of aluminum foil over the top to prevent your loaf from getting brown.
Toward the latter part of the cooking test doneness by sticking a toothpick in the center. If it comes out moist it’s not done so continue to bake, but if it comes out dry it’s done
When it’s done take it out of the oven and place it on a cooling rack. Once cool the loaf will come right off the parchment paper with ease.

Glaze:

Name: Keto Lemon Pound Cake - Starbucks Copycat Lemon Loaf
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 5 Eggs; ⅔ cups Monk Fruit; ½ cup Coconut Oil; 2 ¼ cup Almond Flour; 5 Tbsp Coconut Flour; 1 Tbsp Baking Powder; ¼ cup Lemon Juice; 1 Tbsp Lemon Zest; 1 cup powdered Swerve; 2 Tbsp Lemon Juice; 4 Tbsp. Water

When your loaf is completely cooled off then you can start to prepare your glaze.

In a small bowl blend together the powdered Swerve, lemon juice, and water.
When thoroughly blended then pour it evenly over your cake.
Now you are ready to slice it and eat it.

Notes

3 NET Carbs Per Slice

Make sure that your baking powder is fresh….check the date on the can. The same with baking soda. If it’s old and out of date your loaf or cake will not rise properly.

Do not overmix the batter or else it will become too dense which in turn will give it a tough texture.

If you don’t like coconut oil or you don’t have any then you can substitute it with melted butter.

Take your eggs out of the refrigerator 1-2 hours ahead of time so that they can warm up because if you put them into your batter too cold it will cause your coconut oil to lump up.

If you use parchment paper to line your loaf pan then you won’t have to grease the pan.

Make sure your cake is cooled off before pouring the icing on or otherwise the icing will liquify.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Desserts
Method: Baking
Cuisine: American