(Iced!) Keto Lemon Pound Cake

Super tender and moist, this keto lemon pound cake is a total melt-in-your-mouth situation... at just 2g net carbs! p.s. its lemon icing, for extra citrusy vibes, is simply non negotiable.

📝 Ingredients

• 128 g almond flour
• 42 g coconut flour
• 15 g whey protein isolate
• 1 teaspoon xanthan gum
• 1 1/2 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 4 eggs (at room temp)
• 3/4-1 cup erythritol (or regular cane sugar if just gluten free*)
• zest one (large!) lemon
• 1 teaspoon vanilla extract
• 84 g unsalted butter (melted and cooled to room temp)
• 120 g sour cream (or coconut cream + 1/2 tsp apple cider vinegar)
• 3 tablespoons lemon juice (freshly squeezed)
• 3/4 cup powdered sweetener
• 1 1/2-2 tablespoons lemon juice (as needed)
• 1/2 teaspoon lemon zest

👨‍🍳 Instructions

1. 1Preheat oven to 350°F/180°C. Line (or grease and flour) a loaf pan.
2. 2Whisk together in a medium bowl almond flour, coconut flour, whey protein isolate, xanthan gum, baking powder, baking soda and salt. Set aside.
3. 3Add the eggs, sweetener and lemon zest to a large bowl and beat together with an electric mixer until truly lightly and fluffy (about two minutes). This really helps with the rise and final texture, so take your time.
4. 4Mix in the vanilla extract and the melted butter until well incorporated.
5. 5Add in the dry flour mix in two parts, alternating with the sour cream and lemon juice. The dough will be very elastic (and prone to climbing up your electric mixer). So just do your best to mix quickly and use a spatula at the end to ensure everything is thoroughly mixed.
6. 6Distribute batter evenly into the prepared loaf pan, smoothing out the top with wet fingertips. Bake for 50-60 minutes (I did 55 minutes), until golden and a toothpick inserted comes out clean. Check in on it after minute 15 though, and tent with aluminum foil (ensuring its not resting on the loaf!) as soon as the top is fully set and beginning to brown.
7. 7Allow to cool for 15 minutes in the pan before removing, and cool completely on a rack before glazing.
8. 8Make the lemon glaze by mixing the powdered sweetener with the lemon zest and juice. Add lemon juice as needed until desired consistency is reached, but watch out as you want it fairly thick so it sticks nicely.
9. 9Store in an airtight container for 3 days and freeze for up to three months.
10. 10Pssst! I've definitely noticed that this lemon loaf is always better the day after (in both taste and texture), once all the flavors and essential oils from the lemon have had a chance to properly mingle. i.e. plan accordingly!