Sugar-Free Lemon Pound Cake
Indulge in the zesty delight of this Sugar-Free Lemon Pound Cake, a guilt-free treat that's bursting with fresh citrus flavor and perfectly suited for low-carb and sugar-conscious diets. Made with wholesome almond flour, creamy Greek yogurt, and naturally sweet erythritol, this moist and tender pound cake strikes the perfect balance between light sweetness and tangy lemon flavor. The refreshing hint of lemon zest and juice elevates every bite, while the rich, buttery texture satisfies your dessert cravings without refined sugar. Ready in just over an hour, this simple yet elegant cake makes a delightful pairing with your favorite tea or coffee, offering a wonderfully satisfying and healthier alternative for any occasion.
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Ingredients
- 2 cups Almond flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.75 cup Unsalted butter, softened
- 1 cup Erythritol sweetener
- 4 Eggs, at room temperature
- 2 tablespoons Lemon zest
- 0.25 cup Fresh lemon juice
- 1 teaspoon Vanilla extract
- 0.5 cup Plain Greek yogurt
Directions
Step 1
Preheat your oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper.
Step 2
In a medium bowl, sift together almond flour, baking powder, and salt. Set aside.
Step 3
In a large bowl, beat the softened butter and erythritol sweetener together using a hand mixer on medium speed until light and fluffy, about 2 minutes.
Step 4
Add eggs one at a time to the butter mixture, beating well after each addition until the mixture is well combined and creamy.
Step 5
Mix in the lemon zest, lemon juice, and vanilla extract. Blend well, scraping down the sides of the bowl as needed.
Step 6
At low speed, gradually add the dry ingredients to the wet ingredients, alternating with Greek yogurt, beginning and ending with the flour mixture. Mix until just combined.
Step 7
Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.
Step 8
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Step 9
Remove from oven and let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Step 10
Slice and serve. Enjoy your sugar-free lemon pound cake with a cup of tea or coffee!
Nutrition Facts
| Serving size | (1012.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2789.6 |
| Total Fat 261.7g | 0% |
| Saturated Fat 105.9g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 1143.8mg | 0% |
| Sodium 1944.6mg | 0% |
| Total Carbohydrate 296.0g | 0% |
| Dietary Fiber 23.0g | 0% |
| Total Sugars 16.0g | |
| Protein 80.5g | 0% |
| Vitamin D 164IU | 0% |
| Calcium 736.0mg | 0% |
| Iron 10.7mg | 0% |
| Potassium 595.0mg | 0% |
Source of Calories