Name: LOW CARB LEMON POUND CAKE RECIPE
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: french
Ingredients: 80 g unsalted butter, melted; 80 g erythritol; 20 ml lemon juice (from about half a lemon); Zest of 1 lemon; 2 eggs (room temperature); 90 g yoghurt; 160 g almond powder; 1 tsp (4 g) baking powder; 100 g powdered erythritol; 40 ml lemon juice (from 1 lemon)

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This recipe for lemon pound cake is made without sugar or flour. and instead, includes plenty of almond powder, yogurt, and lemon juice, resulting in a wonderfully moist texture. You can also add frosting to decorate it, making it a perfect treat that's both low-carb and stylish enough for gifting.

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Recipe Video
Ingredients
Low Sugar lemon Cake Dough
Low Sugar Lemon Icing
Instructions
Tips for making low-carb lemon cake
Low carbohydrate and gluten-free
Storage
Variation
Equipment
LOW CARB LEMON POUND CAKE RECIPE

Recipe Video

Ingredients

Low Sugar lemon Cake Dough

Unsalted butter, melted - In this recipe, I use melted butter. There's no need to soften and cream the butter, making it easy and convenient to work with.
Erythritol - a natural sweetener with zero calories and no effect on blood sugar.

Lemon juice
Lemon zest
Eggs
Yoghurt - Adding yogurt to the batter makes it soft and moist.
Almond powder - Instead of using regular flour, we use almond powder. Using almond powder enhances the flavor of the cake.
Baking powder - Since I am not beating the eggs or butter to create air, it's important to measure the baking powder accurately and include it in the recipe to achieve proper leavening.

Low Sugar Lemon Icing

Powdered erythritol - Erythritol is a sweetener that comes in powdered form. For the icing, we use the powdered version of erythritol. However, if you have the granulated form of erythritol, you can process it in a food processor to turn it into a powder.

Lemon juice

Instructions

Preparations

Melt the butter in the microwave or using a double boiler.
Grate the lemon zest and squeeze the juice.
Line a pound cake pan with reusable oven-safe parchment paper or use regular parchment paper.
Preheat the oven to 160°C (320°F) about 10 minutes before using.

Low Carb Lemon Cake Dough

Place melted butter in a bowl and stir in the lakanto

Add the melted butter to the bowl and mix in the erythritol.

Add lemon juice and lemon zest.

Add eggs one at a time, mixing well each time.

Note: When adding eggs to the butter mixture in pound cake recipes, it is common for the mixture to separate. However, in recipes using erythritol, this tendency seems to be more pronounced. If the batter appears to have separated and doesn't come back together, you can try warming it in the microwave or using a double boiler to completely melt the butter, which should help the eggs mix in more easily.

Add yogurt and mix.

If almond powder cannot be sifted, roughly crush lumps before adding it to the batter. Add the baking powder and mix until combined.

Pour the dough into the molds and bake in the oven at 160°C for 40 minutes

Pour the dough into the molds and bake in the oven at 160°C (320°F) for 40 minutes.

It is delicious enough just sliced as it is after baking If you want to decorate it further, please try making icing as well

The cake is delicious on its own, just sliced and served. However, if you'd like to take it to the next level, I recommend trying the icing for decoration!

Low sugar lemon frosting

Put the powdered lakanto in a bowl, add the lemon juice a little at a time and whip to combine Add lemon juice until desired consistency is reached (If you need more lemon juice, add water or milk to adjust the consistency)

In a bowl, add powdered erythritol and gradually add lemon juice while mixing with a whisk. Keep adding lemon juice until you achieve your desired consistency. If you run out of lemon juice, you can adjust the consistency by adding water or milk.

Drizzle the icing over the top of the cake, then use a palette knife to drop the icing down the sides from the top surface Sprinkle with grated lemon zest

After baking the cake, flip it upside down and place it on a serving plate. Then, drizzle the icing over the top of the cake and sprinkle lemon zest on top.

If you need to transfer the cake to a different plate after applying the icing, make sure to do so before the icing dries. If you try to move it after the icing has dried, it may crack.

Once the icing is completely dry, your lemon pound cake is ready to enjoy!

Tips for making low-carb lemon cake

When using erythritol in the batter, it tends to separate more easily compared to using regular sugar. However, in this recipe, if you add the ingredients one after another to the melted butter and swiftly incorporate them at room temperature, it should help prevent separation.

In case the batter does separate or if you forget to bring the ingredients to room temperature, gently heat the mixture over a double boiler or in the microwave while stirring to bring it back together.

Moreover, be cautious of browning too quickly, so I recommend lowering the baking temperature by about 10°C (18°F) compared to what you would typically use for baking pound cakes.

Low carbohydrate and gluten-free

I made a low-carb lemon cake using almond flour as a substitute for high-carb wheat flour and erythritol instead of sugar. Erythritol is a natural, zero-calorie sweetener and does not affect blood sugar levels, making it a recommended ingredient for those on diets or with carbohydrate restrictions.

Moreover, by using almond flour instead of wheat flour, the cake is gluten-free.

Storage

The (un-iced) pound cake itself can be wrapped in plastic wrap and stored in the freezer for about 1 month.

After adding the icing, it's best not to refrigerate it (as the icing might melt), but instead store it in a cool place and consume it within 2-3 days.

Variation

For those who are not concerned about low-carb options, I also recommend the previously introduced French-inspired GLAZED LEMON POUND CAKE RECIPE ! This version includes lemon juice in the batter, a lemon syrup drizzle after baking, and a lemon icing glaze, making it a lemon lover's dream pound cake.

As for the decoration, in this recipe, we add a slightly thicker consistency to the frosting and let it drizzle down the sides for a beautiful effect. You can also opt for a thinner consistency and cover the entire cake with the frosting for a different presentation. (If you're interested in this method, you can refer to the decoration technique used in the GLAZED LEMON POUND CAKE recipe).

Both versions offer delightful lemon flavors, and you can choose the one that suits your taste preferences or experiment with both decoration styles.

Equipment

LOW CARB LEMON POUND CAKE RECIPE

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Author: Chicca Food
Total Time: 1 hours
Yield: 10 servings（20cm / 8-inch pound cake tin x 1） 1x
Diet: DiabeticDiet

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Description

Here's the recipe for a lemon pound cake made with low-carb ingredients and without using sugar or wheat flour.