I recently made a Sugar-Free Lemon Pound Cake based on the popular Ritz Carlton recipe.
Sugar-Free Lemon Pound Cake
Ingredients:
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/3 tsp salt
1 1/2 cups sugar substitute of your choice
1 stick butter, softened
1/4 cup shortening
3 medium-sized eggs
1/2 cup unsweetened almond milk
3 Tbsp. lemon juice
1/2 lemon, zested
Instructions:
Preheat oven to 350 degrees F. Spray or grease and flour a small Bundt pan. I used the Nordic Ware 8 cup Citrus Twist Pan.
Sift together in a small bowl, flour, baking powder and salt; set aside.
In the bowl of an electric mixer, cream together the butter, shortening and sugar. Add eggs one at a time, beating well after each addition.
Add the dry ingredients in three additions to the butter mixture alternating with the milk, beginning and ending with the flour mixture. This should be done on low speed just until blended after each addition. Finally, mix in the lemon juice and zest.
Spread batter into prepared pan. Bake until toothpick inserted into center comes out clean, about 35 to 40 minutes. Cool in pan for 15 minutes until unmolding onto rack to cool completely.
Note: I believe in mixing my sugar substitutes. For this cake, I used 1/2 cup erythritol, 1/2 cup Stevia In The Raw, and 1/2 cup Splenda. However, I encourage you to use the sugar substitutes of your choice.