Lemon Pound Cake

SERVINGS: 10 PIECES

This lemon pound cake is bright, moist, and subtly sweet-without any added sugar, it’s perfect for brunch or dessert.

Ingredients:

1 1/2 cups almond flour
1/4 cup coconut flour
1 tsp baking powder
1/2 tsp salt
3 eggs
1/4 cup melted butter or coconut oil
1/4 cup monk fruit sweetener
2 tbsp lemon juice
1 tbsp lemon zest
1 tsp vanilla extract
1/3 cup unsweetened almond milk

Optional Glaze

3 tbsp powdered monk fruit sweetener
1 tbsp lemon juice

Instructions

1. Preheat Oven: Preheat oven to 350°F. Grease loaf pan.
2. Mix: Mix dry and wet ingredients separately, then combine.
3. Bake: Pour into loaf pan and bake for 40-45 minutes.
4. Add Optional Glaze: Drizzle over cooled cake.

NUTRITION Per Serving % of Daily Value

Calories 165 —
Total Fat 13.8g —
Saturated Fat 4.9g —
Polyunsaturated Fat 0.7g —
Monounsaturated Fat 4.3g —
Trans Fat 0g —
Cholesterol 62mg —
Sodium 140mg ~6%
Total Carbohydrates 6.2g —
Dietary Fiber 2.3g —
Total Sugars 1.0g —
Protein 4.2g —
Vitamin A 135mcg ~15%
Vitamin C 3.4mg ~4%
Vitamin D 0.2mcg ~1%
Potassium 100mg ~2%
Calcium 45mg ~3%
Iron 0.8mg ~4%

This AMAZING Recipe can be found in my Diabetic Desserts Cookbook here