LEMON POUND CAKE

. ½ cup butter softened

·       6oz cream cheese softened

·       ¾ cup Sweetener of Choice

·       4 large eggs

·       2 tsp pure lemon extract

. 1 tsp Fresh Lemon Zest

·       2 cups blanched almond flour

·       1 ½ tsp baking powder

·       ¼ tsp salt

·       Glaze:

·       1 cup confectioners sugar such as
Swerve or powdered Erythritol sifted

·       3 tbsp half-n-half

·       ½ tsp pure lemon extract

. 1 tsp Fresh Lemon Zest

. 3 or 4 thin sliced lemon slices

. Optional to sprinkle some toasted sesame seeds on top

Instructions

1.   Preheat oven to 350 degrees F.

2.   In a large mixing bowl, beat softened butter, cream cheese, and sweetener with a stand mixer or electric mixer. Add eggs, one at a time, beating well after each addition. Beat in lemon extract and zest.

3.   In a medium size, bowl add almond flour, baking powder, and salt and stir until combined. Gradually add to cream cheese mixture, beating well.

4.   Spoon into a loaf pan lined with parchment paper. Bake for 45 – 55 minutes or until nicely set and golden brown. Allow to cool — then top with glaze, if desired.

5.   Glaze: Sift confectioners sugar into a medium-size bowl. Add half-n-half and lemon extract and zest and mix until smooth. Pour over cake. Refrigerate uneaten cake, covered.

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