Welcome to a delectable experience with our Keto Lemon Pound Cake recipe, a delightful treat that combines the tangy brightness of lemon with the rich, creamy texture of a classic pound cake, all while adhering to ketogenic dietary principles. This guide will provide you with an in-depth look at every step involved, ensuring a perfect result every time. We’ll also include detailed nutritional information and SmartPoints calculations for those following Weight Watchers.
Ingredients
For the Cake:
- 1 ½ cups almond flour
- ½ cup coconut flour
- 1 cup erythritol or preferred keto sweetener (granulated)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 4 large eggs, room temperature
- ¼ cup lemon juice (freshly squeezed)
- Zest of 1 lemon
- 1 tsp vanilla extract
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- ½ cup powdered erythritol or keto-friendly sweetener
- 1 tsp vanilla extract
- 1-2 tbsp heavy cream (adjust for desired consistency)
Instructions
1. Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or line it with parchment paper to prevent sticking.
2. Mix Dry Ingredients: In a large mixing bowl, combine 1 ½ cups almond flour, ½ cup coconut flour, 1 cup erythritol, 1 tsp baking powder, ½ tsp baking soda, and ¼ tsp salt. Whisk these ingredients together until thoroughly mixed.
3. Cream the Butter and Sweetener: In a separate bowl, use an electric mixer to cream ½ cup unsalted butter with 1 cup erythritol until light and fluffy. This process should take about 3-4 minutes on medium speed.
4. Incorporate the Eggs: Add 4 large eggs to the butter mixture, one at a time, beating well after each addition. Ensure the eggs are fully incorporated before adding the next one.
5. Add Lemon and Vanilla: Mix in ¼ cup freshly squeezed lemon juice, 1 tsp vanilla extract, and the zest of 1 lemon. The lemon zest should be finely grated to avoid large pieces in the batter.
6. Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed to avoid flour spillage. Continue mixing until just combined. Avoid over-mixing to ensure a tender crumb.
7. Bake the Cake: 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. The top should be golden brown.
8. Cool the Cake: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before frosting.
9. Prepare the Cream Cheese Frosting: In a medium bowl, beat 8 oz softened cream cheese and ¼ cup softened butter until smooth and creamy. Gradually add ½ cup powdered erythritol and 1 tsp vanilla extract, mixing until fully combined.
10. Adjust Consistency: Add 1-2 tbsp heavy cream to the frosting mixture to achieve the desired consistency. Beat well to ensure a smooth, spreadable texture.
11. Frost the Cake: Once the cake has completely cooled, spread the cream cheese frosting evenly over the top using a spatula. For a decorative touch, consider using a piping bag to create decorative patterns.
12. Chill and Serve: Refrigerate the frosted cake for at least 30 minutes to allow the frosting to set. This also enhances the flavor as the frosting melds with the cake.
13. Store the Cake: Store any leftovers in an airtight container in the refrigerator. The cake will remain fresh for up to one week.
14. Serve and Enjoy: Slice the cake into 10-12 portions and serve chilled or at room temperature. This keto lemon pound cake pairs wonderfully with a cup of tea or coffee.
Nutritional Information (Per Serving)
- Calories: 250
- Total Fat: 22g
- Saturated Fat: 10g
- Total Carbohydrates: 7g
- Dietary Fiber: 3g
- Net Carbs: 4g
- Protein: 6g
Weight Watchers SmartPoints
This Keto Lemon Pound Cake with Cream Cheese Frosting is low in SmartPoints, making it a great choice for those following the Weight Watchers program. Each serving is approximately 5 SmartPoints.
Additional Tips and Useful Information
- Ingredient Substitutions:
- If you prefer a different sweetener, ensure it’s a 1:1 substitute for erythritol. Stevia and monk fruit are also excellent options.
- For a dairy-free version, use coconut oil instead of butter and a non-dairy cream cheese alternative.
- Mixing Tips:
- Ensure all ingredients are at room temperature for best results.
- Over-mixing can lead to a dense cake. Mix just until combined.
- Flavor Variations:
- Try adding a handful of poppy seeds for an extra texture and flavor boost.
- Substitute lemon zest with lime zest for a different citrus twist.
- Frosting Alternatives:
- If you prefer a lighter frosting, consider using a whipped cream topping with a touch of vanilla and a low-carb sweetener.
- Serving Suggestions:
- Serve with a side of fresh berries or a dollop of unsweetened whipped cream for a delightful keto dessert experience.
By following these detailed instructions and tips, you’ll create a Keto Lemon Pound Cake with Cream Cheese Frosting that is not only delicious but also perfectly aligned with your ketogenic lifestyle. Enjoy your baking and the delightful treat that follows!
For more keto recipes and detailed nutritional insights, stay tuned to our blog and website.