Lemon pound cake

Preheat the oven to 180 ° C.

Mix together the cream cheese, the softened butter and the erythritol until a homogeneous mixture is obtained.

Then add the eggs, lemon juice and zest as well as the almond flour and the baking powder previously mixed together. Mix well.

Pour the mixture into the cake tin or in muffin tins to obtain individual portions.

Bake at 180 ° C for 30 to 40 minutes for a cake tin or 20 to 25 minutes for muffins.

Let the cake (s) cool before placing the icing.

Mix the ingredients together. Add more erythritol if the mixture is too runny or more lemon juice if it is too thick.

Place icing on top of cakes. Enjoy.