Keto Lemon Pound Cake

Instructions

For the Lemon Pound Cake:

1. Preheat oven to 325 degrees and grease a 9×5 loaf pan, set aside.
2. In a large bowl, whisk almond flour and xanthan gum, set aside.
3. In a large bowl using an electric mixer on medium-high speed, beat butter and cream cheese together. Add erythritol and beat until mixture becomes light and fluffy, about two minutes. Then add lemon extract and each egg, one at a time, beating after each addition. Add flour mixture and beat until just incorporated. Do not over mix.
4. Spoon batter into greased loaf pan and smooth the top so that the batter is evenly distributed.
5. Bake for one hour, or until an inserted toothpick comes out clean. Allow cake to sit for five minutes before removing from the pan. Allow to cool completely and enjoy as is or with icing.

For the Icing:

1. Add all ingredients to a medium bowl and beat with an electric mixture on medium-high speed until completely combined.
2. Smooth icing onto completely-cooled cake as desired.