Preparations

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

Low Carb Lemon Cake Dough

1. Add the melted butter to the bowl and mix in the erythritol.
2. Add lemon juice and lemon zest.
3. Add eggs one at a time, mixing well each time.
   Note: If the batter appears to have separated and doesn't come back together, try warming it in the microwave or over a double boiler.
Add yogurt and mix.
4. If almond powder cannot be sifted, roughly crush lumps before adding it to the batter. Add the baking powDrizzle 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.
5. Pour the dough into the molds and bake in the oven at 160°C (320°F) for 40 minutes.
6. 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

1. 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.
2. 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.
3. 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.
4. Once the icing is completely dry, your lemon pound cake is ready to enjoy!