Fresh lemon zest brightens up this citrusy pound cake. The glaze makes the cake moist and irresistible.

Pyure

Recipe Summary

prep:
10 mins
cook:
1 hr 5 mins
total:
1 hr 15 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Lemon Glaze:

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F. Line an 8 x 4-inch loaf pan with parchment paper and set aside.

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  • Beat together butter and Pyure Organic All Purpose Stevia Blend until fluffy. Add eggs, one at a time, blending after each addition. Beat in vanilla and lemon zest.

  • Whisk together flour, baking powder, baking soda and salt. Stir flour mixture into butter mixture, alternating with milk.

  • Scrape batter into prepared pan. Bake for 50 to 55 minutes or until tester inserted into center comes out clean. Let stand 5 minutes. Remove cake from pan and let cool on rack.

  • Lemon Glaze: Add water to lemon juice to bring up to 1/2 cup. Combine in saucepan with Pyure Organic All Purpose Stevia Blend and Pyure Organic Liquid Stevia. Bring to a boil on medium and cook for 8 to 10 minutes or until slightly thickened and reduced by two-thirds.

  • Brush glaze over cooled cake.

Nutrition Facts

346 calories; protein 6.4g; carbohydrates 22.6g; fat 25.9g; cholesterol 154.5mg; sodium 326.2mg. Full Nutrition
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Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/05/2017
A tasty lemon pound cake but I did have an issue with the lemon glaze. It never thickened and as I poured it over the loaf it ran right off. I wound up poking holes (picture is before I poked the holes) over the top so that the pound cake would absorb the sauce (it is not a glaze). A few minutes later I noticed that the sauce that ran off of the loaf had puddled at the bottom of the loaf and crystallized. If I ever make it again I will use a different glaze. Read More
(5)

Most helpful critical review

Rating: 3 stars
11/06/2017
This was my first time baking with a stevia product and while the cake itself was good we did not care for the glaze. I felt the glaze left too much of a bitter aftertaste like many "artificial sweeteners" do. I was also confused by having two types of the stevia product in the glaze. Something tells me it would have been better without the liquid extract. For someone who needs to avoid sugar due to health reasons I would recommend the cake. You could top it with some fresh berries and sugar-free whipped cream instead of the glaze. The only change I made was to bake this in a bundt pan and then I topped it with some fresh raspberries and lemon slice wedges. Read More
(1)
18 Ratings
  • 5 star values: 10
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
11/05/2017
A tasty lemon pound cake but I did have an issue with the lemon glaze. It never thickened and as I poured it over the loaf it ran right off. I wound up poking holes (picture is before I poked the holes) over the top so that the pound cake would absorb the sauce (it is not a glaze). A few minutes later I noticed that the sauce that ran off of the loaf had puddled at the bottom of the loaf and crystallized. If I ever make it again I will use a different glaze. Read More
(5)
Rating: 5 stars
07/30/2018
Great pound cake. Nice and moist. My only substitute was that I cut the flour in half and replaced it with Flax meal to cut down on the carbs. Great taste. I will add poppy seed next time to it. Read More
(3)
Rating: 3 stars
11/06/2017
This was my first time baking with a stevia product and while the cake itself was good we did not care for the glaze. I felt the glaze left too much of a bitter aftertaste like many "artificial sweeteners" do. I was also confused by having two types of the stevia product in the glaze. Something tells me it would have been better without the liquid extract. For someone who needs to avoid sugar due to health reasons I would recommend the cake. You could top it with some fresh berries and sugar-free whipped cream instead of the glaze. The only change I made was to bake this in a bundt pan and then I topped it with some fresh raspberries and lemon slice wedges. Read More
(1)
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Rating: 4 stars
11/06/2017
This pound cake is very moist and flavorful and the glaze really takes it over the top. Personally though the glaze was just a teensie bit too tart for me as written so I will cut back on the amount of lemon juice I use next time. Read More
(1)
Rating: 5 stars
11/05/2017
Very good - I questioned a few of the directions (seemed to make it more complicated than it needed to be) but it's super delicious and tangy. I did add a bit of extra lemon juice to the glaze because I left it in the pan a bit too long and it hardened so I had to recook it but it turned out great. Next time I'll use fresh lemon zest but dried was just fine. I'm also not sure why the two Pyure products in the glaze (I think the granules would have been fine without the small amount of the liquid sweetener). It does have a tiny 'artificial sugar' aftertaste but I'll make this again. Lemon is a favorite and this is a low carb dessert option - and with 6 grams of protein per slice it's a winner! Read More
(1)
Rating: 4 stars
11/27/2017
Absolutely loved the lemon cake but not a complete fan of the glaze. I do not consume sugar substitutes much so I referred to friends and family who do. They loved it. I will make it again! Read More
(1)
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Rating: 5 stars
01/17/2020
Yes i will make again Read More
Rating: 3 stars
03/25/2019
I only made the lemon glaze and I didn't use stevia at all. I substituted but it came out sticky and had a jelly like kind of consistence Read More
Rating: 5 stars
08/14/2017
yummy cake.... Luv it!! Read More
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