Instructions

1. Preheat the oven to 350 degrees.
2. Grease and line a 10X5-inch loaf pan with parchment paper.
3. In a small bowl, measure and sift the almond flour and set it aside.
4. In a large bowl, using an electric mixer, add the softened cream cheese and butter and beat on high until light and fluffy.
5. Add the sugar substitute to this mixture and combine well.
6. Then, add the 8 eggs one at a time, making sure that it is fully incorporated.
7. Next, stir in the sifted almond flour, salt, baking powder, and lemon zest and mix well.
8. Lastly, stir in the lemon juice and lemon extract and beat until the batter is fully incorporated.
9. Pour cake batter into the prepared pan.
10. Bake for 40-45 minutes or until an inserted toothpick comes out clean.
11. Allow the cake to cool on a baking rack for at least 15 minutes before unmolding. Then, spread the lemon glaze on the pound cake while it is still slightly warm.
12. Store leftovers for up to 5 days in the refrigerator or up to 3 weeks in the freezer.

Keto Lemon Glaze

1. Combine 1/2 cup of confectioners sugar substitute with 1/4 cup of fresh lemon juice and a pinch of salt.
2. Using an offset spatula, spread the icing over the slightly warm cake. Allow the cake glaze to fully set, and then garnish with lemon wedges and fresh lemon zest.