An easy low-carb and keto lemon pound cake with a sugar-free white chocolate lemon glaze. Perect as an on-the-go breakfast or snack, a replacement for lemon loaf, or as a light dessert.
Mix dry ingredients in a small bowl or stand mixer
Mix all wet ingredients, except the eggs, in a stand mixer or mixing bowl. I add the eggs last after the other wet ingredients are incorporated.
Use a rubber spatula or the stir function on the stand mixer to incorporate dry ingredients and the wet ingredients.
Add the mixture to a non-stick loaf pan
Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center of the cake comes out clean
Allow the cake to cool for 10-15 minutes
For the Sugar-free White Chocolate Lemon Glaze:
Add the white chocolate chips and coconut oil to a small bowl.
Heat the bowl in the microwave for 30 seconds.
Add the lemon juice and stir until the chocolate is melted and the glaze is fully incorporated. If the mixture does not incorporate easily, heat the bowl in the microwave for an additional 15 seconds.
Top the lemon pound cake with the glaze & enjoy!
Video
Notes
This recipe includes a video tutorial as well as step-by-step photos in the blog post. Please refer to them.