Sugar-Free Lemon Pound Cake
Indulge your sweet tooth guilt-free with this moist and flavorful Sugar-Free Lemon Pound Cake, a delicious twist on the classic dessert. Made with wholesome almond flour and naturally sweetened with erythritol, this low-carb treat is perfect for anyone looking to cut back on sugar without sacrificing taste. The combination of zesty lemon zest, fresh lemon juice, and creamy Greek yogurt brings a refreshing brightness and tender texture to each bite, while the buttery base ensures rich, comforting indulgence. Easy to make and ready in under an hour, this gluten-free pound cake is ideal for any occasion, from brunch to afternoon tea. Treat yourself or your loved ones to this light, satisfying dessert that's as wholesome as it is delicious!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.75 cup Unsalted butter, softened
- 1 cup Erythritol sweetener
- 4 Eggs, at room temperature
- 2 tablespoons Lemon zest
- 0.25 cup Fresh lemon juice
- 1 teaspoon Vanilla extract
- 0.5 cup Plain Greek yogurt
Instructions
Preheat your oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper.
In a medium bowl, sift together almond flour, baking powder, and salt. Set aside.
In a large bowl, beat the softened butter and erythritol sweetener together using a hand mixer on medium speed until light and fluffy, about 2 minutes.
Add eggs one at a time to the butter mixture, beating well after each addition until the mixture is well combined and creamy.
Mix in the lemon zest, lemon juice, and vanilla extract. Blend well, scraping down the sides of the bowl as needed.
At low speed, gradually add the dry ingredients to the wet ingredients, alternating with Greek yogurt, beginning and ending with the flour mixture. Mix until just combined.
Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Remove from oven and let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Slice and serve. Enjoy your sugar-free lemon pound cake with a cup of tea or coffee!
Nutrition Facts
Calories |
2790 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 261.7 g | 336% | |
| Saturated Fat | 105.9 g | 530% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1144 mg | 381% | |
| Sodium | 1945 mg | 85% | |
| Total Carbohydrate | 296.0 g | 108% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 16.0 g | ||
| Protein | 80.5 g | 161% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 736 mg | 57% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 595 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
