Description
A moist and flavorful lemon pound cake made with almond flour.
Ingredients
Scale
- 2 cups almond flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 4 large eggs
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, cream together the butter and sugar.
- Add eggs one at a time, mixing well after each addition.
- Stir in lemon juice and zest.
- In another bowl, mix almond flour, baking powder, and salt.
- Combine wet and dry ingredients.
- Pour the batter into a greased loaf pan.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Let it cool before serving.
Notes
- Store leftovers in an airtight container.
- Serve with a dusting of powdered sugar.
- Can add poppy seeds for extra texture.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 12g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 90mg
Keywords: Lemon Pound Cake, Almond Flour Cake, Gluten Free Cake