Need we say “Lemon Cream Frosting”???
Heading into summer gives us the best wide open world of lemon. It has the incredible capacity to wake up our life and refresh us, even on the hottest summer days.
I decided to try my hand at making this, even though it never got warmer than sixty degrees today. That’s okay by me, though; it ended up being a super easy cake to make and a winner with my entire crew. I hope you enjoy!
Lemon Flavored Pound Cake with Lemon Cream Cheese Frosting
8 oz. Cream Cheese, can be reduced fat if you like
4 Eggs
1 1/4 c. Almond Flour
4 Tbl. Gentle Sweet
3 Tbl. Lemon Juice
1 Tbl. Baking Powder
Mix cream cheese and eggs until smooth, then lemon juice. Add all dry ingredients until mixed evenly.
Pour into a bread pan sprayed with coconut oil and bake at 350 for 30 minutes.
When cooled, frost with the lemon cream cheese frosting shown here:
8 oz. Cream Cheese, can be reduced fat if you like
1/3 c. Gentle Sweet
1 Tbl. Lemon Juice
lemon zest, optional
Beat cream cheese in mixer with Gentle Sweet and lemon juice. Taste and add lemon zest if desired.
Frost cake when cooled completely. Enjoy!
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