Sugar Free Lemon Pound Cake

Sugar Free Lemon Pound Cake is a flavorful cake that is perfect for about any occasion

This sugar free lemon pound cake is light and fluffy with a rich buttery and lemony flavor.

What makes lemon pound cake so good?

 
This recipe is really both a pound cake and a lemon cake.

It is buttery and moist like a pound cake yet, it also has a nice lemon flavor.

Did you try my recipe for Sugar Free Copycat Lemon Loaf?

That lemon loaf cake recipe comes with lemon icing on top.
Both this pound cake recipe and that lemon loaf recipe are devious dessert ideas made with no added sugar.

Store your cake in a loaf cake keeper with a lid. You can find a selection of loaf cake keepers here.

Ingredients Needed to Make Glazed Lemon Pound Cake with no added sugar.

For the Pound Cake.

• Flour. All purpose flour with a fresh date is recommended.
• Salt. Kosher salt works best. If you are using salted butter, you can omit the salt.
• Baking Powder. Added to make the cake more fluffy.
• Lemon Zest Freshly zested is recommended for this recipe.
• Butter. Use unsalted butter that has been softened to room temperature.
• Sugar Alternative. Your sugar alternative should measure like sugar and should also be suitable for baking with (some are not).
• Eggs. The eggs should be at room temperature.
• Lemon Juice. Use freshly squeezed lemon juice that has no added sugar.
• Lemon and Vanilla Extracts. Both extract help to balance out the flavors in this cake.

Ingredients needed to make sugar free Lemon Glaze

• Sugar Free Powdered Sugar. This needs to be fresh rather than beyond date, for best results.
• Lemon Juice. Again, use freshly squeezed lemon juice that has no added sugar.
• Lemon Zest. Added for more lemon flavor.
• Vanilla Extract. Use pure vanilla extract for optimal flavor.

How to make Sugar Free Lemon Pound Cake

 
Recipe Notes
Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes
Servings: 1 loaf / about 8 to 10 slices.

1. Preheat your oven to 325 and double prep a loaf pan for nonstick. I like to first grease my loaf pan and then dust it lightly with flour for example.
2. Use a whisk to mix together the flour, salt, baking powder and lemon zest in a medium bowl. Then set the bowl aside.
3. In a stand mixer outfitted with a paddle attachment, beat together the butter and the sugar alternative until creamy. Add the eggs to the bowl, one at a time scraping down the sides of the bowl and gently stirring between additions. Then add the lemon juice along with the vanilla and the lemon extracts and mix until combined.
4. Place your mixer on low speed and slowly add the dry ingredients from the first bowl to the mixing bowl. Mix these ingredients until just combined and there are no visible lumps in the batter.
5. Transfer the batter to your prepped loaf pan and use an icing spatula or similar item to smooth out the batter.
6. Bake the cake for 65-70 minutes or until a toothpick inserted into the center of the cake comes out clean.
7. Let the cake cool in the pan at room temperature for 10 minutes before turn it out onto a wire rack. Then allow the cake to fully cool before adding the glaze.

How to make Sugar Free Lemon Glaze

1. Use a whisk or similar item to combine together all of the ingredients listed to make the glaze.
2. Make adjustments as needed, add small amounts of lemon juice or powdered sugar, as needed to get the right texture.
3. Drizzle the glaze over the cake as desired.
4. Once the glaze has set you can slice your loaf cake and serve it.

Expert Tip 👉 This lemon pound cake can be frozen. I like to slice mine into individual slices first for single servings later on. To freeze your pound cake, first wrap the cake tightly in plastic wrap and then wrap it in foil. When you are ready to enjoy your cake, you can simply thaw it out overnight in your refrigerator and then bring it to room temperature 20 minutes before eating.

 Tips for making the best lemon pound cake.

Using fresh ingredients is essential for this recipe to work.
This is especially true with your dry ingredients (flour and baking powder).

More helpful tips.

1. Select a sugar alternative that measures like sugar and that can be baked with. Not every sugar alternative can be used in baked recipes.
2. The eggs and the butter should be at room temperature before adding them to this recipe. This will allow them to blend in effectively with the other ingredients.
3. Lastly, make sure that pound cake has fully cooled before adding the icing. A fully cooled cake can prevent the icing from melting and becoming a mess.