I blended in the blender the wet ingredients (I think this helped get the cream cheese mixed in!)
4oz Cream cheese, softened
4 TBSP butter, softened
2 tsp Lemon Extract
In bowl, mix dry ingredients then incorporate the blended wet ingredients
1 1/4 Cup Almond Flour
3 TBSP granular Swerve
2 tsp Baking Powder
Bake at 350 degrees for 30 minutes – allow to completely cool before adding the glaze
1 oz Cream Cheese, softened
2 TBSP lemon juice
1/4 Cup powdered Swerve
Blend well and pour over cooled cake
I only had lemon juice and not extract, so I tried using Young Living Lemon Vitality essential oil with a teaspoon of juice in the cake. I must have needed more because you really couldn’t taste the lemon in the cake.
The Pound cake without the lemon extract & glaze could be used in other ways! Maybe try a little almond extract and then top with fruit or whatever you can come up with! The consistency was spot on for a pound cake!