I love a good, tart lemon pound cake with just the right sweetness in the glaze. However, I also need it to be sugar free and low-carb. It was pretty easy throwing this baked good together, and it freezes and keeps well too.
INGREDIENTS:
5 eggs at room temperature
3/4 c Monkfruit (or any other 1:1 sugar substitute you prefer)
1/2 c melted butter (I always use Kerry Gold Grass-fed butter)
2 c almond flour
1/2 c coconut flour
1 TBS baking powder
1/4 c lemon juice, fresh-squeezed
1/2 TBS lemon zest
For the glaze:
1 c powdered Monkfruit (This is what I use)
2 TBS lemon juice, fresh
DIRECTIONS:
Preheat your oven to 350F.
Line a 9x5 loaf pan with parchment paper, making sure it's long enough to leave flaps on the side. This will make it easier for you to take out the cake when it's done baking. Grease the loaf pan too so the batter doesn't stick.
In a medium-sized bowl, whisk the eggs, monk fruit, butter, and lemon juice together. If your eggs are cold, it's going to start clumping up your butter--so make sure your ingredients are at room temp. I usually nuke my butter in the microwave for 30 seconds and let it cool a bit so it also doesn't cook the eggs from the heat. Set aside.
Get a larger bowl and in it, mix together the almond and coconut flour, baking powder, and lemon zest. Once it's mixed well, take your liquid mixture and add it into the dry mixture and stir together well until the batter is a good consistency and has no lumps in it.
Pour the batter into your loaf pan and bake it on the centre rack for 15 minutes. When the time is up, take out the loaf pan and turn down the heat to 320F. You'll notice the batter is still wet and massively undercooked. Cover it loosely with tin foil (this is to keep it from burning) and return it to the oven to bake for another 30 minutes. When the time is up, do the toothpick test. If it comes out clean without any crumbs or batter sticking to it when you pull it out, then it's done. Place it on a cooling rack and let the whole cake (in the loaf pan) cool down before taking it out. I left it on the counter for an hour and then transferred it to the fridge and left it there overnight. But you should be fine with another hour in the fridge just to get in at a temperature where the cake won't melt off the glaze when you pour it on.
To make the glaze, simply whisk the powdered sweetener and the lemon juice together until you get the consistency you want. More juice if you want to thin it out, and more sweetener if you want to thicken it.
Serve with tea or coffee. Enjoy!