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It’s a keto lemon cream cheese pound cake that uses lemon juice, lemon extract, and lemon zest for maximum lemon flavor.
Pre-heat oven 350 degrees.
Grease and line with parchment paper a 10X5 inch loaf pan.
In a small bowl measure and sift the almond flour and set aside.
In a large bowl using an electric mixer add the softened cream cheese, butter and beat on high until light and fluffy.