Moist, buttery, and bursting with lemon flavor—this low-carb pound cake is finished with a sweet, tangy glaze that makes it irresistible.
Ingredients
1 cup cream cheese, softened
6 tbsp butter, softened
¾ cup Joy Filled Eats Sweetener
(see recipe notes for alternatives)
6 eggs
¼ cup lemon juice
2½ cups almond flour
½ cup coconut flour
1 tbsp baking powder
2 tsp lemon extract
Lemon Glaze
½ cup powdered erythritol
1 tbsp butter, room temperature
1 tsp lemon extract or fresh lemon zest
2 tsp water (add gradually)
🔥 Instructions
Preheat oven to 350°F (175°C). Line a standard loaf pan with parchment paper.
In a food processor, combine cream cheese, butter, and sweetener. Pulse until smooth and creamy.
Add eggs, lemon juice, almond flour, coconut flour, baking powder, and lemon extract. Pulse until fully combined.
Transfer the thick batter to the prepared loaf pan and smooth the top.
Bake for 60–70 minutes, or until the center feels firm when lightly pressed and the edges are deep golden brown.
Check at 45 minutes and loosely cover with foil if browning too quickly.
Let cool in the pan for 10 minutes, then lift out using the parchment and cool completely on a rack.
🍰 Lemon Glaze
Mix powdered erythritol, butter, lemon extract (or zest), and water.
Add water 1 teaspoon at a time until smooth and spreadable.
Spread glaze evenly over the completely cooled cake.