These slices are sweetened without added sugar, but “sugar-free” does not mean carbohydrate-free. The cake contains flour and dairy, so anyone tracking carbohydrates should check their ingredients and portion size.

The Slice Beside My Tea

I baked this lemon pound cake for a quiet afternoon with a friend. The kitchen smelled of butter and fresh zest long before I cut the first slice. We ate it plain, still slightly warm, while the tea steeped.

Why I Return to This Loaf

This lemon pound cake has a tender, close crumb and plenty of citrus flavor. A cup-for-cup baking sweetener gives it sweetness without adding sugar to the batter. It is simple to slice and share, with no glaze needed.

What Goes Into the Loaf

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon fine salt
• 3/4 cup unsalted butter, softened
• 3/4 cup granulated sugar-free 1:1 baking sweetener
• 3 large eggs, at room temperature
• 1/2 cup full-fat sour cream, at room temperature
• 1/4 cup fresh lemon juice
• 2 tablespoons finely grated lemon zest
• 1 teaspoon vanilla extract

Bake Until Gently Golden

1. Heat the oven to 325°F (165°C).
2. Line an 8-by-4-inch loaf pan with parchment paper.
3. Whisk the flour, baking powder, and salt.
4. Beat the butter and baking sweetener until light and creamy.
5. Beat in the eggs one at a time.
6. Mix in the sour cream, lemon juice, zest, and vanilla.
7. Add the dry ingredients and mix until just combined.
8. Spread the batter evenly in the pan.
9. Bake for 50 to 60 minutes, until a tester comes out clean.
10. Tent loosely with foil if the top browns early.
11. Cool in the pan for 20 minutes.
12. Lift out and cool completely before cutting into 12 slices.

Nice Things Beside a Slice

• Add a few fresh raspberries.
• Serve with unsweetened tea.
• Spoon on a little plain Greek yogurt.
• Sprinkle with extra lemon zest.
• Pair with fresh strawberries.
• Toast a slice lightly for breakfast.
• Serve a narrow slice after dinner.
• Add a spoonful of unsweetened whipped cream.
• Pack a slice for an afternoon break.
• Enjoy it plain to taste the lemon.

Pro Tips

• Check that your sweetener is labeled as a 1:1 sugar replacement for baking. Pure stevia or monk fruit extract is much more concentrated and will not fill the same role in the batter.
• Bring the butter, eggs, and sour cream to room temperature. They combine more smoothly, giving the loaf a more even texture from end to end.
• Zest your lemons before squeezing them. Grate only the yellow surface, since the white peel below it can make the cake taste bitter.
• Stop mixing once the flour disappears. Beating the batter for too long after adding flour can make a pound cake less tender.
• Check the center with a tester rather than judging by the golden top alone. If the loaf browns early, a loose foil tent lets the middle continue baking.
• Let the cake cool fully before cutting. A warm loaf smells irresistible, but cooled slices hold together more neatly and are easier to store.

FAQs

Is this cake completely sugar-free?
It contains no added sugar if your baking sweetener is sugar-free, but the sour cream contains naturally occurring sugar. The flour also contributes carbohydrates, which matter separately from sugar for people tracking intake. Check the labels of the products you use rather than relying on the recipe name alone.diabetes

Can I substitute another sweetener?
Another granulated product labeled as a cup-for-cup baking replacement may work, but it can change the crust and crumb. Some sweeteners brown more readily than others. Follow the guidance on your package, and start checking the loaf toward the early end of the baking time.

How should I store the slices?
Keep cooled slices in an airtight container in the refrigerator for up to 5 days. Place parchment between them if they are stacked. Let a slice sit at room temperature briefly before serving if you prefer a softer crumb.

Can I freeze the pound cake?
Yes, wrap cooled slices individually and freeze them in an airtight container for up to 2 months. Thaw a slice in the refrigerator or on the counter. Freezing individual portions makes it easier to bring out only what you need.

Why did my cake sink or turn dense?
A wet center may mean the loaf needed more time in the oven. Dense texture can also come from cold ingredients or mixing too long after adding the flour. Measure carefully, check the center, and give the finished cake time to cool before slicing.

Sugar-Free Lemon Pound Cake Slices

This sugar-free lemon pound cake has a tender, buttery crumb and bright citrus flavor from fresh lemon juice and zest. A granulated 1:1 sugar-free baking sweetener adds sweetness without added sugar, while sour cream keeps the loaf moist and rich. Slice and serve it plain with tea or coffee for a simple afternoon treat. Although made without added sugar, the cake still contains carbohydrates from flour and dairy.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Cooling Time 20 minutes mins

Total Time 1 hour hr 40 minutes mins

Servings: 12 slices

Course: Breakfast, Dessert, Snack

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

Dry Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon fine salt

Wet Ingredients

• 3/4 cup unsalted butter softened
• 3/4 cup granulated sugar-free 1:1 baking sweetener use a product intended to replace sugar cup for cup in baking
• 3 large eggs at room temperature
• 1/2 cup full-fat sour cream at room temperature
• 1/4 cup fresh lemon juice
• 2 tablespoons finely grated lemon zest
• 1 teaspoon vanilla extract

Equipment

• 8-by-4-inch Loaf Pan
• Parchment paper
• Mixing bowls
• Electric hand mixer or stand mixer
• Whisk
• Rubber Spatula
• Zester
• Measuring Cups and Spoons
• Wire Cooling Rack

Method

 

1. Preheat the oven to 325°F (165°C). Line an 8-by-4-inch loaf pan with parchment paper, leaving some overhang to help lift out the cake.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
3. In a separate large bowl, beat the softened butter and granulated sugar-free baking sweetener until light and creamy.
4. Add the eggs one at a time, beating well after each addition until incorporated.
5. Mix in the sour cream, fresh lemon juice, lemon zest, and vanilla extract until smooth.
6. Add the dry ingredients to the wet mixture and mix gently just until the flour disappears. Avoid overmixing to keep the cake tender.
7. Spoon the batter into the prepared loaf pan and spread it evenly into the corners.
8. Bake for 50 to 60 minutes, until the top is gently golden and a tester inserted into the center comes out clean. If the top browns too quickly, tent the loaf loosely with foil.
9. Remove the loaf from the oven and let it cool in the pan for 20 minutes.
10. Use the parchment overhang to lift the cake from the pan. Transfer it to a wire rack and cool completely before slicing into 12 pieces.
11. Serve plain or with fresh berries, extra lemon zest, plain Greek yogurt, or unsweetened whipped cream.

Notes

Use a granulated sweetener specifically labeled as a 1:1 sugar replacement for baking. Concentrated stevia or monk fruit extracts are not direct volume-for-volume substitutes. Bring the butter, eggs, and sour cream to room temperature for a smoother batter. Zest the lemons before juicing and avoid grating the bitter white pith. Mix the flour in only until combined, and check the center with a tester rather than relying on browning alone. Cool completely before slicing for the neatest pieces. Store cooled slices in an airtight container in the refrigerator for up to 5 days, with parchment between stacked slices. To freeze, wrap individual cooled slices and store in an airtight container for up to 2 months. This cake contains no added sugar when made with an appropriate sweetener, but flour and dairy contribute carbohydrates and sour cream may contain naturally occurring sugar. Check ingredient labels and portion sizes if tracking carbohydrates.

A Slice Worth Sitting Down For

I love this cake without much fuss around it. The lemon tastes bright against the buttery crumb, and a plain slice feels just right with a warm drink. I cut the loaf before storing it so there is always a piece ready to share. Somehow, that makes an ordinary afternoon feel a little more welcoming.

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