Lemon pound cake

Name: Lemon pound cake recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Ingredients: 1/2 cup salted butter (1 stick), melted; 1/2 cup erythriotol sweetener (4oz (120g)); 3 large eggs; 1 1/2 cups almond flour; Zest of 1 lemon; Juice of 1 lemon; 2 tsp baking powder; 1 tbsp gelatin powder; 1/2 cup powdered erythritol sweetener; 1 tbsp freshly squeezed lime juice; 1/2 tsp lemon zest

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by delicious. team

delicious. team

Jan 05, 2021

“Pound” cake comes from using a pound each of four ingredients, but I’ll show you how to get the same buttery-rich texture without the sugar and extra carbs. This is an edited extract from Healthy Keto Air Fryer Cookbook by Aaron Day (Alpha, $29.99), available now.

1/2 cup salted butter (1 stick), melted
1/2 cup erythriotol sweetener (4oz (120g))
3 large eggs
1 1/2 cups almond flour
Zest of 1 lemon
Juice of 1 lemon
2 tsp baking powder
1 tbsp gelatin powder

Icing

1/2 cup powdered erythritol sweetener
1 tbsp freshly squeezed lime juice
1/2 tsp lemon zest

Method

1.

Set the air fryer on the bake setting and at 315°F (155°C). Line an 8-inch (20cm) springform pan with parchment paper.
2.

In a medium bowl, use a hand mixer to combine the butter and erythritol until lightly flu y. Add the eggs and continue to beat until well combined.
3.

Add the almond flour, lemon zest and juice, baking powder, and gelatin powder. Mix well. Place the mixture in the pan.
4.

Place the pan in the fryer basket and bake for 30 minutes. Check for doneness by inserting a toothpick in the middle. If the toothpick comes out clean, the cake is done.
5.

In a small bowl, make the icing by combining the powdered erythritol and lime juice. Mix until it resembles icing. Add more lime juice if the erythritol is too dry.
6.

Remove the pan from the fryer basket and allow the cake to cool completely. Top with the icing and sprinkle the lemon zest over the top. Slice into 8 slices before serving.