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Recipe from Simpler Savory

The recipe

Almond Flour Lemon Pound Cake

Prep
15 min
Cook
50 min
Total
65 min
Servings
12 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 12 servings.

calories
230

2× the original author values. Recipe yield: 12 servings.

calories
460

3× the original author values. Recipe yield: 12 servings.

calories
690
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 2 1/2 cups blanched almond flour — fine; not almond meal
  • 3/4 cup granular zero-calorie sweetener — erythritol or monk fruit blend
  • 2 teaspoons baking powder — fresh
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 3 large eggs — room temperature
  • 1/2 cup unsalted butter — melted and slightly cooled
  • 1/2 cup Greek yogurt or sour cream — room temperature
  • 2 teaspoons vanilla extract
  • 2 lemons, zested — about 2 tablespoons zest
  • 3 tablespoons fresh lemon juice
  • 1-2 tablespoons poppy seeds (optional) — stir in with dry ingredients
  • 3/4 cup powdered zero-calorie sweetener — sifted
  • 2-3 tablespoons fresh lemon juice — enough for pourable glaze

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8.5×4.5-inch loaf pan with parchment, leaving overhang, and lightly grease the sides.
  2. In a large bowl, whisk almond flour, sweetener, baking powder, baking soda, salt, and poppy seeds if using until evenly combined and lump-free.
  3. In a separate bowl, whisk eggs until lightly foamy, then whisk in melted butter, yogurt, vanilla, lemon zest, and lemon juice until smooth and creamy.
  4. Pour wet ingredients into dry and stir gently until no dry streaks remain; do not overmix. Let the batter rest 5 minutes to hydrate.
  5. Spoon batter into the prepared pan, smooth the top, and tap the pan once on the counter to release air pockets.
  6. Bake 45–55 minutes until deeply golden and a tester inserted in the center comes out mostly clean with a few moist crumbs. Tent with foil if browning too quickly.
  7. Cool in the pan 15 minutes, then lift out to a rack and cool completely before glazing or slicing to prevent a gummy center.
  8. Whisk powdered sweetener with 2–3 tablespoons lemon juice until smooth and just pourable, like heavy cream.
  9. Drizzle the glaze over the completely cool loaf in zigzags and let it set to a soft sheen before slicing.
  10. Slice with a sharp serrated knife. Serve plain, with berries and yogurt, or with lightly sweetened whipped cream.

Notes

Store fully cooled slices in an airtight container at room temperature for 2 days or refrigerate up to 5 days. For longer storage, wrap slices and freeze up to 2 months. Thaw at room temperature or warm at 300°F for 8–10 minutes to refresh the crumb and revive the lemon aroma.

Source: https://simplersavory.com/almond-flour-lemon-pound-cake/