- 1 ½ cups all purpose flour
- 2 teaspoons baking powder
- ½ cup butter room temperature
- ¼ cup butter or shortening room temperature
- 1 ½ cups Splenda
- 3 large eggs
- 3 tablespoons fresh lemon juice strained
- 1 teaspoon lemon extract
- 1 tablespoon lemon zest
- ½ cup milk
- ½ teaspoon yellow food dye (optional)
**Optional
icing for top
• 4 tablespoons
softened cream cheese
• 7 tablespoons
softened butter
• ½ teaspoon vanilla
extract
• 2 tablespoons milk
• 1 ½ cups swerve
sugar free confectioners sugar.
You can drizzle this over
top of cooked loaf
instructions
1.
Preheat oven to 350° F. Line a 5-inch by 9-inch loaf pan with
parchment paper and spray with nonstick cooking spray. Set aside.
2.
In a medium bowl, sift together flour & baking powder. Set
aside.
3.
In the bowl of a stand mixer (or in a large bowl using a hand
mixer), cream together butter, shortening and sugar until light and fluffy,
about 2 minutes. Add eggs one at a time, mixing well after each addition. Add
lemon zest, lemon extract, lemon juice, and food dye, and mix until combined,
about 30 seconds.
4.
With the mixer on low, add half of the flour mixture followed by
half of the milk. Repeat letting each ingredient mix until mostly combined.
Finish by adding the last half of flour mixture and mix just until
incorporated. Avoid over mixing.
5.
Pour cake batter into prepared loaf pan and bake for 55 to 60
minutes or until a toothpick inserted in the center of the pound
cake comes out with little to no crumbs on it. Let cake cool for 10
minutes in the pan, then use the parchment paper to lift the pound
cake out of the pan and cool completely on a wire rack.
