AuthorGB Hernandez
RatingDifficultyIntermediate

TweetSaveShare

 

Yields14 Servings
Prep Time15 minsCook Time40 minsTotal Time55 mins
Ingredients
 6 Egg whites
 2 Egg yolks
  cup Unsalted Butter
 ½ cup Swerve
 1 ½ cups Almond Flour
 ½ cup Unsweetened almond milk
 1 tsp Baking powder
 2 tsp Lemon extract
 2 tsp Vanilla extract
 1 tbsp Lemon zest
 ¼ tsp Salt
Frosting
 ½ cup Confectioners swerve
 3 tbsp Water
 2 tbsp Lemon juice
Instructions
1

Preheat the oven at 375 F

2

In a medium bowl mix the dry ingredients, leave aside.

3

In a separate bowl add the egg whites and beat until peak.

4

Add egg yolk and fold them with the egg whites with a rubber spatula, add melted butter, vanilla, and lemon extract and continue folding until well combined.

5

Add the dry ingredients slowly, with the same folding movement until your batter is homogeneous.

6

Bake for 40 minutes, test for readiness by sticking a wooden stick in the middle of the cake, if it comes out dry it is done.

7

Let the cake cool down for at least 30 minutes.

8

To make the frosting, add all the frosting ingredients in a bowl and mix with a wooden spoon, it should have a runny and a little thick texture, similar to syrup, pour on top of the pound cake and refrigerate for 10 minutes.

 

Category

Ingredients

Ingredients
 6 Egg whites
 2 Egg yolks
  cup Unsalted Butter
 ½ cup Swerve
 1 ½ cups Almond Flour
 ½ cup Unsweetened almond milk
 1 tsp Baking powder
 2 tsp Lemon extract
 2 tsp Vanilla extract
 1 tbsp Lemon zest
 ¼ tsp Salt
Frosting
 ½ cup Confectioners swerve
 3 tbsp Water
 2 tbsp Lemon juice

Directions

Instructions
1

Preheat the oven at 375 F

2

In a medium bowl mix the dry ingredients, leave aside.

3

In a separate bowl add the egg whites and beat until peak.

4

Add egg yolk and fold them with the egg whites with a rubber spatula, add melted butter, vanilla, and lemon extract and continue folding until well combined.

5

Add the dry ingredients slowly, with the same folding movement until your batter is homogeneous.

6

Bake for 40 minutes, test for readiness by sticking a wooden stick in the middle of the cake, if it comes out dry it is done.

7

Let the cake cool down for at least 30 minutes.

8

To make the frosting, add all the frosting ingredients in a bowl and mix with a wooden spoon, it should have a runny and a little thick texture, similar to syrup, pour on top of the pound cake and refrigerate for 10 minutes.

Lemon Pound Cake

Leave a Reply

Your email address will not be published. Required fields are marked *