Lemon Poppyseed Pound Cake (low carb)

This pound cake is completely delicious. The crumb is great, it’s filled with buttery goodness, and the lemon flavor is delicate but decidedly present. I also have recipes for Chocolate, Almond, and Chai Spice pound cakes.

Pound cake was traditionally made with a pound of each of four ingredients: flour, butter, eggs, and sugar. It is believed that the pound cake is of northern European origin, dating back to the early 1700s. A recipe for pound cake is in the first American cookbook, American Cookery, which was published in 1796.

Low Carb Lemon Poppyseed Pound Cake
Yield: 16 slices/servings // 251 calories, 6g net carbs

Note: This recipe uses a 9″x5″ loaf pan. For a 10-cup bundt pan version, increase all ingredients by 50% and bake for about 13 minutes longer, watching carefully.

POUND CAKE
Nonstick cooking spray
3⁄4 cup (6 oz.) Kerrygold butter, softened
6 ounces Horizon cream cheese, softened
3 tablespoons lemon juice
Zest from 3 lemons
1/2 teaspoon vanilla extract
6 large pasture-raised eggs
3/4 cup Swerve, powdered style
1/4 teaspoon NOW liquid stevia glycerite
2 teaspoons baking powder
2-1⁄2 cups Bob’s Red Mill super-fine almond flour
1/4 cup poppyseeds

Line a 9×5-inch loaf pan with parchment paper and spray paper with nonstick cooking spray (I use coconut).

Place rack in the center position and preheat oven to 325 degrees.

Use a food processor to thoroughly cream the butter, and cream cheese. Add eggs, lemon juice, zest, and vanilla extract and blend until smooth, about 1 minute. Scrape down the sides and bottom of the bowl and process another few pulses. Add sweeteners and pulse to combine. Scrape down the sides and bottom of the bowl and process another few pulses.

Pour batter into a large mixing bowl and add baking powder, almond flour and poppyseeds. Using a heavy, open whisk, mix until batter is smooth.

Pour batter into prepared pan and bake 1—1.5 hours or more—until the top starts to brown and a toothpick stuck into the center of the cake comes out clean and the cake doesn’t jiggle. If it’s golden but still needs more baking, cover it loosely with aluminum foil, (I usually need to cover the cake at about the one-hour mark).

Let cool completely before removing from pan and slicing into 16 thin pieces, using a bread knife.

TOPPINGS

Add a healthy dollop of whipped heavy cream (simple, and my favorite).

An addition of berries—blueberries, raspberries, or strawberries—are lovely with the whipped cream.

Low carb lemon curd and slivered almonds or pistachios.

A scoop of low carb vanilla ice cream.

Thin my recipe for cream cheese frosting with a bit of unsweetened vanilla almond milk and use as an icing.