CAKE recipe:

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

4 eggs

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


GLAZE recipe:

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!