Lemon pound cake

AuthorMaxime
Rating

Yields20 Servings

Cake
 200 g Cream-cheese
 90 g Softened butter
 150 g Erythritol
 5 Eggs
 50 g Lemon juiceJuice of one lemon
 300 g Almond flour
 15 g Baking powder
 1 Lemon zest
Icing
 50 g Lemon juiceJuice of one lemon
 20 g All purpose cream

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Cake preparation
1

Preheat the oven to 180 ° C.

2

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

3

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

4

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

5

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

Icing
6

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

7

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

8

Place icing on top of cakes. Enjoy.

Category

Ingredients

Cake
 200 g Cream-cheese
 90 g Softened butter
 150 g Erythritol
 5 Eggs
 50 g Lemon juiceJuice of one lemon
 300 g Almond flour
 15 g Baking powder
 1 Lemon zest
Icing
 50 g Lemon juiceJuice of one lemon
 20 g All purpose cream

Directions

Cake preparation
1

Preheat the oven to 180 ° C.

2

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

3

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

4

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

5

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

Icing
6

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

7

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

8

Place icing on top of cakes. Enjoy.

Lemon pound cake

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