Ingredients
Main Ingredients
- 2 cups Almond Flour
- 2/3 cup Greek Yogurt
- 1/3 cup Low Carb Sugar Substitute (such as erythritol)
- 1 Lemon (juice and zest)
- 3 medium Eggs
- 1 tbsp Baking Powder
- 1 tsp Salt
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 325°F (165°C). Grease and line a 9×5-inch loaf pan with baking paper to prevent sticking and make it easier to remove the cake after baking.
- Mix Ingredients: In a large mixing bowl, combine the almond flour, Greek yogurt, low carb sugar substitute (erythritol), lemon juice, lemon zest, eggs, baking powder, and salt. Whisk thoroughly until you create a smooth, well-blended batter without lumps.
- Bake the Cake: Pour the batter into the prepared loaf pan, spreading it evenly. Place in the preheated oven and bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully baked.
- Cool and Serve: Remove the cake from the oven and allow it to cool completely in the pan. Once cooled, carefully remove it from the pan using the baking paper lining. Serve the pound cake at room temperature for the best flavor and texture.
Notes
- Make sure to use a low-carb sugar substitute suitable for baking, such as erythritol or monk fruit sweetener.
- Ensure the eggs are at room temperature to help the batter blend smoothly.
- Cooling the cake completely before removing it from the pan prevents it from breaking apart.
- This cake can be stored in an airtight container in the refrigerator for up to 5 days.
- For added richness, consider adding a teaspoon of vanilla extract to the batter.
- Prep Time: 10 minutes
- Cook Time: 45-50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Carb
