Keto Lemon Blueberry Pound Cake always works somehow. I think it always brings a freshness that never fits. And I don’t know anyone who doesn’t like lemon cake.
Ingredients for Keto Lemon Blueberry Pound Cake:
250 g soft butter
200 g sugar
300g almond flour
1 tsp baking powder
possibly 1 dash of milk
approx. 150-200g blueberries
100-150g icing sugar
Preheat the oven to 350°F and grease a loaf tin. Cream the softened butter with the sugar. Preheat the oven to 350°F and grease a loaf tin. Cream the softened butter with the sugar. Then gradually add the eggs.
Add the juice and zest of two lemons (if you don’t have so much juice, you can use a little less flour), then stir in the flour and baking powder. The dough will be relatively firm, but the cake will not be dry, even if it looks that way at first . If it is too firm, you can simply add a dash of milk or juice. Fold in the blueberries and pour the batter into the tin.
Put it in the oven and check it every now and then. The best way to do this is to use the test rod. We’ve noticed by now that it stays runny longest where the cake pops, so it’s best to test directly in the crack. This can take up to 45 minutes. After about 25 minutes, I turn the oven down a little to 300 °F so that it doesn’t get so dark and is still cooked through . I’ve found that it’s better to bake it in the crack.
Sprinkle powdered sugar on top and serve.
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