Lemon Cake with Lemon Frosting

For Easter this year I made the most delicious lemon cake - almost like a pound cake - with creamy lemon frosting. The original recipe called for a glaze but I said, um no, give me my frosting. Here it is!

Ingredients:

CAKE

2 1/2 cups almond flour

1 1/4 cup of granulated Swerve Sweetener

2 tsp baking powder

1/2 tsp salt

8 eggs

7 oz cream cheese (room temp)

8 TB of butter (room temp)

1 TB lemon extract

Instructions:

Preheat to 350 degrees

In medium sized bowl - add almond flour, baking powder, salt. Set Aside.

In a stand mixer or handheld beater - blend on high the butter with Swerve sweetener until the mixture is light and fluffy

Next add in the cream cheese and lemon extract, mix well

Next add the eggs one at a time - making sure its mixed well after each addition

Lastly - add the dry ingredients and mix well until combined

In a well greased bundt pan, bake for 45-55 minutes until golden brown. Toothpick should come out clean.

Allow to cool completely - you can see from my picture that I didn't wait nearly long enough and it had a hard time coming out of the pan. Let it cool!

Once cooled, flip on a wire rack and let cool completely before frosting.

Lemon Frosting Ingredients:

1/4 cup powdered sugar Swerve sweetener

1/2 cup heavy whipping cream

1/2 tsp lemon extract

Whip until light and fluffy then add to cake!

I added some raspberries to the cake just for decoration - berries are keto friendly!

MACROS:

(1 slice)

Calories: 219

Net Carbs: 3g

Protein: 5 g

Fat: 21 g

I found this on Instagram!