Pour in the lemon juice and add the lemon zest. Mix until well combined. Place the bowl over a saucepan filled with simmering water and stir constantly; make sure the water …
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Turn half of the cake batter into a greased Bundt pan, then smooth the remaining lemon curd on top. Pour the rest of the batter over the lemon curd filling. Bake the lemon curd cake until done, then top with lemon glaze. To make the glaze for the curd-filled Bundt cake, I will usually start with 1 1/2 cups of confectioner’s sugar.
Using the almond meal/flour and zero sugar makes this lemon curd cake super low carb at only 3g net carbs per slice. Everyday ingredients – all the ingredients can be found in the local supermarket.
Once the lemon poppy seed bundt cake comes out of the oven (and it’s had time to cool!), it’s topped with a bright and sweet lemon glaze. This low carb lemon pound cake recipe was originally published on March 17, 2018, and the post was republished in September 2020 to add useful tips.
And, the low carb lemon blueberry pound cake released from the ungreased pan with ease! I was very happy about that. I’ve had trouble with low carb cakes sticking to regular metal pans so I’ve invested in several silicone ones. Cool and Glaze! Finally, cool it on a rack while you make the glaze.