This poundcake is for lemon lovers. It is healthy enough for breakfast, low carb, and deliciously moist.
Almond flour is high in protein. The lemons bring in a high dose of vitamin C.
Season/ Spring /Summer
Prep time: 20 minutes
Bake time: 45-50 minutes
Makes 1 large poundcake , or 3 mini loafs
1 1/2 sticks ( 3/4 cup ) unsalted butter, room temperature
1 1/2 cup almond flour
1/2 cup arrowroot
1 1/2 teaspoon psyllium husk, ground
1 1/4 tsp. baking powder
2 tbsp. poppy seeds
3/4 tsp. sea salt
1/4 cup almond milk, or other milk
1/2 cup goat yogurt, or other
3 tbsp. lemon zest, preferably organic
3/4 cup monk fruit sugar, Keto friendly, or other sugar
3 large eggs, room temperature
1tsp. vanilla extract
1/2 cup sliced almonds
Preheat oven to 350
Butter a 9x5x3 loaf pan; line bottom with parchment paper, leaving an overhang on the sides. For smaller loafs, use 3 mini loaf pans.
Whisk baking powder, poppy seeds, salt and 2 cups of flour and psyllium husk in a medium bowl. Set aside.
Whisk almond milk and 1/2 cup of yogurt in a small bowl. Set aside.
Using an electric mixture on high speed, beat the monk fruit sugar and 3/4 cup butter in a large bowl until light and fluffy. About 4 minutes.
Add the eggs one at a time, beating to blend between additions and occasionally scraping down the sides with a spatula. Add vanilla, and lemon zest.
Reduce the speed too low and add dry ingredients in 3 additions.
Alternate the yogurt mixture with the dry mixture. Add dry ingredients last. Beat until just combined. Scrape the batter into prepared loaf pans, or pan.
Bake cakes, rotating half way through, until golden brown and a tester inserted comes out clean, 40-50 minutes. (Tent if browning to fast ) Transfer pan to a wire rack and let cool in pan for 20 minutes.