How to make Lemon Pound Cake
This delicious sponge cake is prepared with almond meal, silken tofu, zero-calorie erythritol, and lots of lemons.
This easy-to-make lemony dessert is vegan, gluten-free, sugar-free, and suitable for keto diets.
Almond meal is a low-carb, gluten-free alternative to wheat flour.
A nutty alternative
If you're on a ketogenic diet or suffer from gluten sensitivity, you can swap plain flour with almond meal to prepare cakes, muffins, and cookies.
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Soak ground flaxseeds with water for 10 minutes or until they form a thick gel-like mixture.
Meanwhile, combine almond meal, baking powder, baking soda, arrowroot starch, erythritol, and a pinch of salt in a bowl.
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Next, incorporate the prepared flax-egg, blended silken tofu, almond milk, lemon essence, and lemon zest. Whisk the ingredients into a smooth cake batter.
Transfer the batter into a cake or loaf tin with the help of a spatula.
Bake the cake for 60 minutes at 150°C (300°F) and leave it to cool on a wire rack before serving.
Well Done!
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