Low Carb Lemon Pound Cake {Gluten-free, Keto-friendly}

The Low Carb Lemon Pound Cake recipe is perfect as a Mother’s Day recipe or for any other spring occasion. 9.5g NET CARBS

Ingredients
For the Lemon Pound Cake:

• 2 cups almond flour (I used Bob's Red Mill...)
• 2 teaspoons xanthan gum (I used Bob's Red Mill...)
• 1 cup butter, softened
• 4 ounces cream cheese, softened
• 1/3 cup erythritol (I used Swerve)
• 6 whole eggs
• 2 egg yolks
• 2 teaspoons lemon extract

For the Icing:

• 1/2 cup powdered erythritol (I used Swerve)
• 1/4 cup butter, softened
• 6 tablespoons heavy cream
• 2 teaspoons lemon extract

Instructions

1. For the Lemon Pound Cake:
2. Preheat oven to 325 degrees and grease a 9x5 loaf pan, set aside.
3. In a large bowl, whisk almond flour and xanthan gum, set aside.
4. ................
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