Lemon Pound Cake

Serve slices of this sweet lemon pound cake after a dinner party or with afternoon tea.

Makes 16 servings

• 8 tablespoons butter
• 1½ cups Swerve confectioners’ sweetener
• 8 ounces cream cheese
• 8 large eggs, at room temperature
• 1½ teaspoons vanilla extract
• 1 tablespoon grated lemon zest
• 1 teaspoon lemon extract
• 2½ cups blanched almond flour
• 1½ teaspoons baking powder
• ½ teaspoon salt
• LEMON FROSTING
• 4 ounces cream cheese
• ¼ cup Swerve confectioners’ sweetener
• 3 tablespoons heavy cream
• ½ teaspoon vanilla extract

Preheat the oven to 350°F. Spray two mini loaf pans or one standard loaf pan with cooking spray.

In a mixing bowl, beat the butter and sweetener with an electric mixer until smooth, 2 to 3 minutes. Add the cream cheese and continue to beat until smooth. Add the eggs, vanilla, lemon zest, and lemon extract and continue to beat until thoroughly combined.

Add the almond flour, baking powder, and salt and beat until smooth. Divide the batter equally between the two mini loaf pans, or pour it all into the larger pan.

Bake for about 35 minutes for mini loaves or about 60 minutes for a larger loaf, until a toothpick inserted in the center of a loaf comes out clean. Let cool completely before frosting.

For the lemon frosting

Beat the cream cheese, sweetener, cream, and vanilla in a bowl with an electric mixer for 5 to 7 minutes, until smooth.

Using a knife or a spatula, frost the top of the cake(s) with the frosting.

Cut into slices and serve, or store in a covered container in the refrigerator for up to 4 days; reheat in the microwave for 20 to 30 seconds or enjoy cold.

Nutritional Info (per serving)

Calories 273, fat 25.2 g, protein 8.3 g, carbs 10.7 g, fiber 1.9 g