The sugar-free lemon pound cake is a soft and delicious dessert, it contains no butter or dairy, you can make it and enjoy it for breakfast and snacks. It’s sugar-free, but if you want to use sugar, you’ll find the amounts and proper instructions in the ingredients! So, without further ado, hurry to the kitchen to try this sugar-free lemon pound cake!
If you love sugar-free recipes, also try:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 1 pound cake
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Sugar-Free Lemon Pound Cake
- 3 eggs (XL size)
- 1.4 oz stevia (or 4.2 oz of sugar)
- 2 tbsps extra virgin olive oil
- 2.5 cups low glycemic index flour (or alternatively 2.75 cups of all-purpose flour if preferred)
- 0.7 cups water
- 1 lemon zest (grated)
- 1 packet baking powder
Tools to prepare the Sugar-Free Lemon Pound Cake
- Bowl
- Kitchen Scale
- Spoon
- Spatula
- Loaf Pan
- Parchment Paper
- Grater
- Sieve
Preparation of the Sugar-Free Lemon Pound Cake
In a bowl, pour the eggs, stevia, oil, and grated lemon zest, mix with a spoon, then add the water and blend it with the rest.
Sift the flour and baking powder together and add them to the liquid mixture, mix with a spoon until you get a soft, smooth, and lump-free batter (it will take just a few minutes).
Line the loaf pan with parchment paper, pour the batter in with the help of a silicone spatula, level it, and preheat the oven to 428°F.
Once the oven is hot, bake the pound cake and bake for 45 minutes. Cover with parchment paper halfway through if the surface becomes too colored. Before removing, do the toothpick test, and if it comes out dry, it’s done!
Once baked, remove the lemon pound cake, let it cool, remove from the pan, and serve!
Notes
You can serve the pound cake with fresh lemon slices and mint leaves!
