Are you ready for a dessert recipe that brings all the flavor and also compliments a low-carb or keto meal plan? Food lovers, I’ve got a special treat for you today!
This lemon poppyseed pound cake recipe is mouthwatering. It’s topped with a delicious lemon royal icing that truly is the icing on top of the cake. The lemon glaze is sweet and zesty, with just the perfect amount of lemon. Desserts can be made low carb and satisfy your dietary needs especially if you are someone struggling with hormonal imbalances like PCOS or PMDD.
I’ve spent many years setting fitness goals and I’ve loved watching what was possible for my body. The only area that would be a constant obstacle was what to make for dessert? Many classic recipes called for too much sugar and some ingredient items that did not compliment my lifestyle. I had to get creative with baking and find ways of bringing flavor and health together in ways I could enjoy and recipes that I knew were good for my family as well. It’s been a joy to dedicate time and passion to this endeavor.
You are going to love what’s in this.
Poppy seeds, butter, lemon extract, and almond flour just to name the base!
Poppy seeds are known to reduce anxiety, relieve exhaustion, and promote a good night’s sleep. Not that you needed another excuse to enjoy a slice of pound cake!
Lemons are a superfood and are a good source of vitamin c. They promote weight loss, aid in digestion, and are known to be good for your skin.
What you need to make lemon poppyseed pound cake:
- Almond flour
- butter (softened)
- Erythritol
- Eggs
- Sour cream
- Lemon extract
- Vanilla extract
- baking powder
- Poppy seeds
How do you Make Low-Carb Lemon Poppyseed Pound Cake?
- Grease a bread pan or line with parchment paper.
Beat together the butter and sweetener until fluffy. - Beat in the eggs, sour cream, lemon extract, and vanilla extract.
- Stir together the almond flour, baking powder, poppy seeds, and sea salt.
- Transfer the batter to the pan and smooth the top.
- Place egg whites and lemon juice in the bowl of a stand mixer and whip until frothy.
- Add the powdered erythritol to the egg whites and beat at low speed until the mixture is smooth and shiny.
The aroma of the lemon juice is heavenly. You’ll enjoy the whole process from beginning to end. I love when I’m baking and the breeze starts coming in from outside because the whole house smells like the fresh vibes of warm weather!
What You Need to Make Lemon Royal Icing
■ 4 C Powdered Erythritol
■ 1 teaspoon lemon extract
■ 4 oz pasteurized egg whites
Instructions
- Place the egg whites and lemon juice in the bowl of a stand mixer and whip until frothy.
- Slowly add the powdered erythritol to the egg whites and beat at low speed until the mixture is smooth and shiny.
- Turn the mixer to high and whip the icing for 5-8 minutes until stiff, shiny peaks form.
Serve this at your next gathering and you’ll be surprised how many people can’t even tell it’s low-carb! It’s a great refreshing summer dessert but I personally love to have it all year round because I love lemon-flavored anything.
Recipe
Low-Carb Lemon Poppyseed Poundcake
Ingredients
For the Poundcake
- 3 cup Almond Flour
- 1 cup Erythritol powdered
- 2 teaspoon baking powder
- 2 tablespoon Poppy seeds
- ½ teaspoon Sea salt
- ¾ cup butter softened
- 4 large Eggs
- ¾ cup Sour cream
- 2 tablespoon Lemon extract
- 2 teaspoon Vanilla extract
For the Lemon Royal Icing
- 4 Cups Erytiritol powdered
- 1 teaspoon lemon extract
- 4 oz egg whites pasturized
Instructions
- Preheat the oven to 350 degrees F
Wet ingredients
- In a large bowl, use a hand mixer to beat together the butter and sweetener until fluffy.
- Beat in the eggs, sour cream, lemon extract, and vanilla extract.
Dry ingredients
- In a separate bowl, stir together the almond flour, baking powder, poppy seeds, and sea salt.
- slowly mix the dry ingredients into the wet
- Transfer the batter to the pan and smooth the top.
- Bake for about 40 minutes or until the top is dark golden brown.
- Cover loosely with foil and continue baking for 20-35 minutes, or until an inserted toothpick comes out clean.
- Let cool for at least 15 minutes in the pan, then turn out onto a cooling rack and cool completely.
To make the Lemon Royal Icing
- place the egg whites and lemon juice in the bowl of a stand mixer and mix until frothy.
- add powdered erythritol carefully and slowly to the mixer
- Continue to mix until smooth. The icing will look shiny.
- Turn the mixer up high and whip the icing for 5-8 minutes until stiff, shiny peaks form
- Add small amouts of water to thin for easier applicaiton
Nutrition
Did you try this recipe? Please be sure to rate it and leave me a message in the comments on what you thought! Also, don’t forget to follow omnomdelicious on Instagram, Pineterest, and Facebook and tag me so I can see what you create!
Meet Jennifer
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