Pound cake is one of the classic cakes that is described by a moist and tender texture with a lot of butter in it. Traditionally, the name “pound cake” comes from the use of one pound each of four key ingredients: Butter and sugar and eggs and flour, Were all things our new start required. Resulting into a simple creation of a cake that is forbiddenly rich and delectable , because of such basic choice of ingredients. Sugar and carbohydrate coiffure emulsification This is one of the most popular cakes, using ketogenic ingredients; Everything has low carbohydrates and no sugar.
Ingredients and Their Roles
For making keto lemon pound cake, we will use the following ingredients:
- Butter: Add melted butter because this will enrich the flavor and also increase the wetness of the cake.
- Eggs: The eggs used should be big, Whip the eggs separately and should be at room temperature. This assist in attaining the require texture.
- Yogurt: Natural yogurt without additives, directly from the refrigerator takes on a more homely taste without going to an unsavory level, it adds a slight tang of sourness and moisture to the cake.
- Lemon Juice and Zest: Tangy lemon juice and lemon rind bring a fresh citrusy enjoy to the recipes.
- Almond Flour: The ground almonds also known as coarse almond flour is used in preparing the dish. When using superfine almond flour, adjust the batter with approximately 2-3 tablespoons less when making the batter.
- Coconut Flour: Coconuts enhance the cake’s taste with a slightly nutty taste and give it texture from its soaked water.
- Baking Powder: On the other, it activates the ingredients to rise within the cake.
- Lakanto Classic Monkfruit Sweetener: A non-sugar low carb. Others are allulose or Bocha Sweet.
- Salt: Rather improves the taste of the food items for which it is added during the course of cooking..
How to Make
- Preparation:
- Preheat the oven at 350 °F.
- Set the oven at 180 and grease a 20 cm / 8-inch bundt tin generously. In case you are using a loaf pan or a spring form then one should ensure that one either has to grease it or add a parchment paper on it.
- Melting the Butter:
- Heat the butter gently in a saucepan on low heat or preferably use a microwave till the butter is slightly warm. Ensure that it does not come to boiling point.
- Turn down the heat and, after the mixture has partially cooled, stir in the egg yolks.
- Mixing Wet Ingredients:
- Mix the butter and egg yolks with the help of a balloon whisk or an electric beater.
- Add yogurt and the juice of 2 lemons, about 5 tbsp of fresh lemon juice. Mix until smooth.
- Mixing Dry Ingredients:
- Into a perfect bowl mix separately the almond flour, coconut flour, baking powder, sweetener and lemon zest. one teaspoon of the lemon zest is set aside for use garnishing.
- Stir with a spoon for 30 seconds, until the dry ingredients are fully mixed
- Mixing Wet and Dry Mixtures:
- Pour in the wet mixture into the dry one and mix with the spatula or mix gently with an electric mixer till combined. Avoid over-mixing.
- Whipping Egg Whites:
- To the second bowl, pour egg whites and beat it using electric mixer until the peaks are formed and it is stiff.
- Slowly mix the egg whites into the batter using a spatula manner without compromising the fluffiness of the batter.
- Baking the Cake:
- Transfer this batter into the prepared bundt tin and make it even on the top with the help of spatula.
- Bake in the hot oven for about 45-50 min at 170 c until a cake is golden brown in colour, mixed and if a knife is inserted in the middle of the cake it comes out clean.
- Afterwards, get out the cake from the tin then using a sharp knife; trace around the side of the tin. At times one may be eager to take a cake out of the tin immediately it is out of the oven, this should not be encouraged, the cake should be allowed to cool fully before being taken out of the tin. It is advisable to allow it to cool down till it reaches the early morning or even drop it in the freezer to get the preferred results.
Tips for Perfect Results
- Generously Grease the Tin: This is needed to stop the batter from clinging onto the bundt tin; one is required to grease the bundt tin using butter.
- Cooling the Cake: Make sure that you have adequately greased the bundt tin with butter because the batter tends to stick on it.
Making the Coconut Butter Drizzle
That cute coconut butter drizzle on top of the keto lemon pound cake brings the whole dessert to a lovely end.
- Melting the Coconut Butter: Coconut butter and coconut oil are needed to be melted before actually getting to the cooking procedure with the help of bain-marie process. Place them into a heatproof bowl and then place this on top of the saucepan of gently boiling water; stir until smooth.
- Adding Vanilla: Take it off and mix the vanilla extract.
- Decorating the Cake: Pull the cake out of the tin when it has cooled and pour the coconut butter over it. Finally, garnish should be added on top with the reserved lemon zest and if possible include lemon slices.
Alternative Toppings
Here are some other topping ideas:
- Sugar-Free Lemon Drizzle: Add 2 tablespoons of lemon juice to 4 tablespoons sweetener powder.
- Lemon Glaze: Blend with 4 tablespoons melted butter and crème fraîche, sweetener which is powdered, and juice a lemon. Let it cool and thicken before can pour over the cake.
- Cream Cheese Frosting: Stir one cup of the cream cheese, 4 tablespoons of powdered sweetener, and lemon juice of one lemon and lemon zest. Pour over the cake, once it has been allowed to cool.
- Lemon Curd Frosting: Make a sugar-free lemon curd, cool the lemon curd and then fold it into one cup of freshly whipped heavy cream.
Recipe Variations
- Enhanced Lemon Flavor: Add 1 teaspoon lemon lite extract or increase lemon juice to ⅓ cup.
- Lemon Poppy Seed Cake: The next step is to stir 2 tablespoons of poppy seeds into the batter, or within the case of the poppy seed version, add more poppy seeds.
- Almond Flour Lemon Cake: Do not use the coconut flour at all and instead use 3 cups of the almond flour.
Storage Tips
Store this keto lemon pound cake in an airtight container:
- Room Temperature: At most for 1-2 days, if your kitchen is cool.
- Refrigerator: For 5-6 days.
- Freezer: Cutting and then freezing it would be best for up to 3 months storage.
Keto Lemon Pound Cake
Your family would not believe that this cake is actually low-carb, sugar-free, and contains only 3. 6g net carbs for the slice, which is great news for dieters.”
Ingredients
- Butter: ½ cup / 120g, melted
- Eggs: 5 large, separated, room temperature
- Yogurt: ½ cup / 120g, room temperature
- Lemon Juice: 5 tablespoons (roughly 2 lemons)
- Lemon Zest: 2 tablespoons (zest of 2 lemons)
- Almond Flour: 2 cups / 200g
- Coconut Flour: ⅓ cup / 45g
- Baking Powder: 3 teaspoons
- Granulated Sweetener: ⅔ cup / 120g
- Salt: Pinch (optional)
- Coconut Butter Drizzle:
- 3 tbsp / 35g coconut butter
- ½ tablespoon coconut oil
- ¼ teaspoon vanilla extract
- Optional: 1 teaspoon lemon zest and lemon slices for decoration
Directions
- Preheat and Prepare:
- Preheat the oven to 350°F (175°C / 155°F fan).
- For this, ensure that you apply butter and in plenty to the bundt tin. Rub loaf pan or springform with parchment paper if using any of the two.
- Melt Butter:
- Make butter lukewarm In other words, do not make the butter hot completely melt the butter but make it slightly warm. Let to cool a little, then stir in egg yolks. Whisk until combined.
- Add yogurt and lemon juice in it.
- Combine Dry Ingredients:
- In a separate bowl,Mix almond flour, coconut flour, baking powder, sweetener, and lemon zest (reserve 1 teaspoon for decoration).
- Integrate Wet and Dry Mixtures:
- Mix the wet ingredients to the dry mixture and fold together until just combined.
- Whip Egg Whites:
- Ven in a clean bowl beat egg whites until state of stiff peaks is observed on them.
- Gently fold egg whites to the batter; if you do this inappropriately, it will reduce the volume of the batter.
- Bake:
- Pour the batter into the prepared bundt tin. And for the final baking of the sponge cake bas 45-50 minutes or until the skewer inserted comes out clean.
- Allow to cool before removing from the tin.
- Coconut Butter Drizzle:
- Heat coconut butter and oil gently in a bain-marie. Stir in vanilla extract.
- Once the cake has cooled down, then pour the drizzle over it. Finally garnish with lemon zest and lemon slices , although this is not compulsory.
Nutrition Facts
- Calories:232kcal
- Carbohydrates:6.5g
- Protein:8g
- Fat:20.1g
- Fiber:2.8g
- Sugar:2.4g
