Isn’t it amazing how we tend to associate certain foods with loved ones who have touched our lives? I believe the holidays can especially bring back a flood of memories that tie us to friends and family. Lemon pound cake always reminds me of my sister-in-law’s mom, Regla, who was taken from the family way too soon. Regla’s love of the kitchen is certainly missed during the holidays.
My original lemon pound cake had loads of sugar and therefore no longer makes an appearance at family gatherings. I had been toying with the idea of giving this beloved recipe a makeover. I really wanted to bring it back for my family to enjoy and Christmas seemed like the appropriate time to do so.
The former recipe was made moist by pouring a lemon simple syrup to the cake after it was baked and fully cooled. This healthier low carb version gets its delicious lemon flavor by adding the lemon juice to the batter before it’s baked.
I can’t wait to share this recipe with you and my family. Creating foods that remind of us of our loved ones is a way to continue to honor their memory.
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Low Carb Lemon Pound Cake
1 8 ounce package of cream cheese softened
1 stick of butter (1/2 cup) softened
8 whole eggs
2 cups of sugar substitute ( I use Swerve)
2 ½ cups of finely ground almond flour
½ cup of lemon juice
1 teaspoon of lemon extract
¼ teaspoon of freshly grated lemon rind
¼ teaspoon of salt
1 ½ tablespoons of baking powder
¼ cup of Swerve Confectioner’s Sugar
Pre-heat oven 350 degrees
In a large standup mixer add the cream cheese, butter and beat on high until light and fluffy. To this add the sugar substitute and combine well. Add the 8 eggs one at a time, making sure that it is fully incorporated. Next stir in the almond flour, salt, baking powder, lemon rind and mix well. Lastly, add the lemon juice and beat until the batter is fully mixed. Pour cake batter into two 8-inch loaf pans or one large 12 inch cake pan. (I used a spring-form pan to bake mine)
Bake for 45 minutes or until an inserted tooth pick comes out clear. Dust the fully cooled cake with Swerve confectioners’ sugar.
Per slice 2.3 g carbohydrates