This lemon loaf is a deliciously tangy and sweet pound cake–style loaf. My kids adore lemons and cake, of course, so this dish is the perfect excuse to enjoy both for dessert—or even breakfast! I love this recipe for kids because it’s also very easy to make together. The ingredients are things you may already have lying around the house, which makes it perfect for a last-minute kitchen adventure. If you’re a fan of poppy seeds, feel free to add a sprinkle to the batter before cooking!
Serves: 12
2 tbsp (28 g) butter, for greasing the pan
2 cups (224 g) blanched, finely ground almond flour
¾ cup (150 g) granular erythritol
1 tbsp (12 g) baking powder
4 eggs
½ cup (120 g) sour cream
1 tsp vanilla extract
2 oz (56 g) softened cream cheese
½ cup (120 ml) melted butter
1 tbsp (10 g) lemon zest
2 tbsp (30 ml) lemon juice
Preheat the oven to 350°F (180°C). Generously butter a 9 x 5–inch (23 x 13–cm) loaf pan and set aside.
In a large bowl, whisk together the almond flour, erythritol and baking powder.
Crack the eggs into the bowl. Add the sour cream, vanilla and cream cheese to the bowl and stir until a thick batter begins to form.
Pour in the melted butter and continue stirring until the ingredients are fully mixed. Add the lemon zest and juice to the batter. Stir until the batter is mostly smooth.
Pour the batter into the loaf pan, scraping down the sides of the bowl as needed. Place the pan into the oven and bake for 50 minutes. The top of the loaf will turn dark golden brown and a toothpick will come out clean when it’s completely cooked. Add 5 to 10 minutes of baking time if needed.
Let the loaf cool completely before slicing; otherwise, the slices will fall apart. Allow at least 2 hours for best results.
Since this recipe needs fresh lemon juice, you can help your grown-up squeeze out all the juice from the lemons. You can use your muscles to squeeze as much as you can out of the lemons and make this bread extra yummy!
PER SERVING: 245 Calories, 19 g Total Carbs, 2 g Fiber, 12 g Sugar Alcohols, 5 g Net Carbs, 7.2 g Protein, 21 g Fat