Can a Lemon Pound Cake Be Healthy AND Delicious? Let’s Find Out 🍋 | Dominique Sachse

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil reduces saturated fat while adding moisture.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt provides creaminess with fewer calories.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients.

Prep the lemon rind and juice in a small bowl: 1/4 cup lemon rind and juice from 1 lemon.

Combine 3 cups flour, 1 teaspoon baking soda, and 1/2 teaspoon sea salt in a large bowl and set aside.

Melt 2 sticks of butter on low flame until fully melted, about 5 minutes.

Add 1 cup granulated sugar to the melted butter and mix until combined, turning off the flame after mixing.

Stir in the lemon juice and grated lemon peel.

Add 1 cup sliced almonds to the mixture.

Add 3 eggs to the mixture for moisture.

Add 1/2 cup honey to the mixture, adjusting from the original 3/4 cup.

Gradually add half of the flour mixture, then the other half, mixing until just combined.

Add 1 cup organic whole milk gradually to the batter.

Pour the batter into a buttered and floured bundt cake pan.

Preheat the oven to 325°F (163°C).

Bake for 1 hour.

Let the cake cool for 10 minutes in the pan before transferring to a cooling rack.

Prepare the syrup by combining 1/3 cup water, 1/3 cup monk fruit sweetener, and 2 teaspoons lemon juice.

Pour the syrup over the cooled cake.

Prepare the glaze with 1 cup powdered sugar, 1 teaspoon lemon zest, 1 tablespoon lemon juice, 2 tablespoons pasteurized egg whites, and 1 teaspoon almond butter, whisking until smooth.

Drizzle the glaze over the cooled cake.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens