This moist and flavorful lemon rosemary pound cake is so delicious, your family and guests won’t care that it’s low-carb!
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Let’s just get one thing straight right away: this cake is freaking delicious. I don’t mean that in a “it’s low-carb, but it’s still good” kind of way. It’s just good. Fact. It’s rich and moist with an amazing lemon flavor. The added rosemary is the perfect touch and enhances the flavor profile.
In my experience low-carb desserts can be a bit of a gamble. They never quite measure up to the “real thing” and artificial sweeteners can leave quite the aftertaste; that’s never a positive experience. That’s why I’m obsessed with Swerve. It’s pretty much the only sugar alternative I use on a consistent basis, and there’s no weird taste at all. It measures cup-for-cup like actual sugar, and best of all – it contains no calories and it does not affect your blood sugar or insulin levels. That’s a win in my book.
Other keto and low-carb desserts I’ve made with Swerve include:
- Strawberry Cheesecake Shooters
- Almond Flour Brownies
- Easy Keto Chocolate Truffles
- BROOKIES – BROWNIE/CHOCOLATE CHIP COOKIE BARS
I used a few different extracts to perfect the flavor of this cake. Vanilla extract is a given. It’s universally used in cake recipes, and for good reason – it adds delicious flavor and comfort, and sort of brings everything together. Lemon extract obviously enhanced the flavor that the lemon zest lent to this recipe. My secret weapon for nailing this cake was Mccormick Cake Batter Flavor. I tested the recipe both with and without, and let me tell you – adding it made a huge difference. In my opinion it gave the cake a certain essence that would have been otherwise missing.
The cream cheese and sour cream make it nearly impossible for your cake to turn out dry. In fact, the moistness of this cake remained intact even after being sliced and sitting for a day or two. It did not dry out at all.
If your cakes tend to stick to the pan then I highly recommend using Baker’s Joy. It’s an affordable and effective baking spray that provides a clean release – every time!
You would never guess that this cake is made with almond flour. The texture and mouthfeel are very similar to that of a traditionally made pound cake. I made my pound cake in a 12 cup Bundt pan, but feel free to make a loaf if you please. I used my stand mixer to make both the cake and the icing, but a hand mixer will work just as well.
Side note: Since you’re here and Valentine’s Day is on the horizon, don’t forget to check out my Valentine’s Charcuterie Spread. Moving forward.
Black History Month Potluck
I’m excited to share that this recipe is just a small part of a larger collaborative effort. I teamed up with 28 other Black food bloggers to form a virtual potluck in celebration of Black History Month. I celebrate all cultures, but of course I’m particularly proud to be celebrating the one that I get to call mine. I’m especially happy to be collaborating with some extremely talented food bloggers and recipe developers that I’m lucky enough to call my peers. For the month of February, we’ve gifted you all with some of our favorite recipes. The icing on the cake? This year, all of the recipes are either vegetarian or vegan. I will add a comprehensive list down below for you to peruse at your leisure and share them on my social channels so that you don’t miss any great content throughout the month.
I’d be remiss if I didn’t offer a huge thank you to Meiko of Meiko and the Dish and Eden of Sweet Tea and Thyme for organizing this year’s potluck. Wrangling a bunch of bloggers and keeping them on a deadline is no easy task, but they handled in with grace.
I chose this recipe because I have very fond memories of my grandmother handcrafting beautiful and delicious pound cakes throughout my childhood. At any event where our family would gather, there was sure to be one of her tasty creations made fresh and from scratch. Pound cake is a part of southern culture overall, but when I think of it, I think of my roots and the time I spent celebrating, dancing, singing, and even mourning with my Black family. My memories are not unique. I know a ton of other Black people who feel the same. Every family has their own unique recipe or preferred method of preparation, but I think the sentiment is always the same. Pound cake is familiar, traditional, comforting, and tastes damn good.
Try it out and let me know what you think! When you make it, be sure to snap a pic and tag me on Instagram.
Cant make this right now? Pin it to your favorite Pinterest board for later!
This moist and flavorful lemon rosemary pound cake is so delicious, your family and guests won't care that it's low-carb!
- 1 + 1/2 Cup Swerve Granulated Sweetener
- 1 Tbsp. Fresh Rosemary, very finely chopped
- 1 Tbsp. Lemon Zest
- 1/2 tsp Kosher Salt
- 1 Block Cream Cheese (8 oz), softened
- 1 Stick of Butter, softened
- 1/2 Tsp. Vanilla Extract
- 1.5 Tsp. Lemon Extract
- 2 Tsp. Cake Batter Flavor/Extract
- 3/4 Cup Sour Cream
- 8 Eggs
- 4 Cups Almond Flour
- 1.5 Tbsp Baking Powder
- 2 oz Cream Cheese, softened
- 1/4 Cup Heavy Cream
- 3 Tbsp Confectioners Swerve
- 1/2 tsp Vanilla Extract
- 2 teaspoons Lemon Zest
- 1 tablespoon Lemon Juice
- Preheat oven to 350° F
- In a large bowl, combine Swerve, rosemary, lemon zest, salt, cream cheese, butter, and extracts. Mix until cohesive and well-combined.
- To the mixture, add sour cream and eggs. Continue to mix until ingredients are evenly dispersed.
- Finally, add the almond flour and baking powder and continue mixing until batter is smooth.
- Spray Bundt pan with Baker's Joy, and immediately pour batter into the pan.
- Bake for 45 minutes
- Use hand or stand mixer to combine ingredients until icing begins to slightly thicken, while remaining fluid enough to pour over cake.
- After removing cake from the oven, allow to cool before removing from pan and pouring icing around the perimeter.
- Garnish with additional lemon zest and rosemary.
If you're worried about your cake sticking to the pan, then I highly recommend using Baker's Joy nonstick baking spray with flour.
This cake was made in a 12 cup Bundt pan.
I used a stand mixer for this recipe, but a hand mixer will work fine.
Amount Per Serving: Calories: 338Total Fat: 29gCarbohydrates: 7gNet Carbohydrates: 5gFiber: 2gSugar: 3gProtein: 12g
Black History Month Potluck
The Hungry Hutch | Vegetarian Southern-Syle Collard Greens
Meiko and the Dish | Hot Buttered Rum Biscuits
Beautiful Eats & Things | Honey Herb Roasted Sweet Potatoes
D.M,R. Fine Foods | Vegetarian Chili
Dash of Jazz | Vegan Buttermilk Biscuits with Spiced Pear Compote
Dish it with Tisha | Mushroom and Okra Po’ Boy
Domestic Dee | Dirty Rice
Food Fidelity | Vegan Curry Cauliflower
Kenneth Temple | Wakanda Cake
Marisa Moore Nutrition | Spicy Black-Eyed Pea Fritters
Rosalynn Daniels | Vegan Bread Pudding
Savory Thoughts | Haitian Black Rice (Diri Djon Djon)
Whisk it Real Gud | Vegan Jollof Rice
A Little Food | Southern Sweet Fried Corn
Baum Ass Foods | Slow Cooked Black Eyed Peas + Greens
Collards Are the Old Kale | Red Beans and Tri-Color Quinoa
FoodLoveTog | Black Eyed Pea Hummus
Her Mise En Place | Rice Pudding
Kalisha Blair | Yeasted Cornmeal Dinner Rolls
Kenya Rae | Sweet Potato Biscuits
On Ty’s Plate | Collard Greens Salad with Orange Vinaigrette
Orchids + Sweet Tea | Banana Cake + Cinnamon Browned Butter Buttercream
Razzle Dazzle Life | Roasted Garlic White Veggie Lasagna
Sweet Tea and Thyme | Sweet Potato Casserole with Brown Sugar Topping