Servings: 16

Pound cake: subheading: Pound cake:
2 ½ cups almond flour 2 ½ cups almond flour
½ cup unsalted butter, softened ½ cup unsalted butter, softened
1 ½ cups erythritol, powder form 1 ½ cups erythritol, powder form
8 whole organic eggs, room temperature 8 whole organic eggs, room temperature
1 ½ tsp vanilla extract 1 ½ tsp vanilla extract
2 tbsp fresh lemon juice 2 tbsp fresh lemon juice
½ tsp salt ½ tsp salt
8 ounces cream cheese 8 ounces cream cheese
1 ½ tsp gluten-free baking powder 1 ½ tsp gluten-free baking powder
1 tbsp lemon zest 1 tbsp lemon zest
 
Glaze: subheading: Glaze:
1 cup powdered erythritol 1 cup powdered erythritol
½ tsp vanilla extractJuice of ½ tsp vanilla extractJuice of
1-2 lemonsLemon zest to taste 1 to 2 lemonsLemon zest to taste
1 tsp melted grass-fed butter 1 tsp melted grass-fed butter

Prep time: 10 min.
Bake time: 45 to 60 min.
Instructions: subheading: Instructions:
Preheat oven to 350°F.Cream together the grass-fed butter and erythritol until smooth.Add the softened chunks of cream cheese and blend until smooth. Add the eggs, lemon juice, zest, and vanilla extract with the blended ingredients. Blend with a hand mixer until smooth.In a medium-sized bowl, mix the almond flour, baking powder, and salt.Slowly add the ingredients from the medium-sized bowl into the batter. Use a hand blender to blend the clumps until very smooth.Pour batter into a loaf pan or cake pan; we used a tube pan. Bake for 45 to 60 minutes at 350°F or until fully cooked.
For the glaze: subheading: For the glaze:
Mix the erythritol, vanilla, butter, and zest.Add lemon juice a little bit at a time until glaze becomes desired consistency. The glaze should be thin enough to pour.Wait until the pound cake is cooled before pouring the glaze on top.