Ingredients:

  • 1 cup (2 sticks) Unsalted Butter, cubed, softened to room temperature
  • 4 oz Full-Fat Cream Cheese, softened
  • 4 large Eggs, room temperature
  • 1 Tbsp Pure Vanilla Extract
  • 1 Tbsp Lemon Zest (zest of 1 medium lemon)
  • 1 ¾ cups Super-Fine Almond Flour (195 g)
  • ¼ cup Coconut Flour (30 g)
  • ¾ cup + 2 Tbsp Granulated Erythritol/Monkfruit Blend (170 g)
  • 1 ½ tsp Baking Powder
  • ½ tsp Fine Sea Salt
  • 2 Tbsp Heavy Cream (Optional, for moisture adjustment)

Instructions:

  1. Preheat oven to 325°F (160°C). Line a 9x5 inch loaf pan with parchment paper, allowing the edges to overhang (creating a sling). Lightly grease the exposed sides.
  2. In a medium bowl, whisk together the almond flour, coconut flour, sweetener, baking powder, and salt. Set aside.
  3. Cream the Fats: In the bowl of a stand mixer, beat the softened butter and cream cheese on medium speed for 2–3 minutes until light and fluffy. Scrape down the bowl.
  4. Incorporate Sweetener: Gradually add the granulated sweetener to the creamed mixture. Beat on medium-high speed for another 4–5 minutes, until the mixture is very pale, nearly white, and airy. This crucial step creates volume.
  5. Add Eggs: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stop mixing as soon as the yolk disappears.
  6. Flavour: Stir in the vanilla extract and lemon zest.
  7. Add Dry Ingredients: Reduce the mixer speed to low. Gradually add the prepared dry ingredient mixture. Mix only until just combined—a few streaks of flour are acceptable. Do not overmix.
  8. Adjust Consistency (If Needed): If the batter is exceptionally thick, stir in 1–2 tablespoons of heavy cream until it reaches a thick, dollop-able consistency.
  9. Bake: Scrape the batter into the prepared loaf pan and smooth the top. Bake for 60–70 minutes at 325°F (160°C).
  10. Test for Doneness: The cake is done when the top is golden brown, and a wooden skewer inserted into the center comes out clean.
  11. Cool: Allow the cake to cool in the pan for 15 minutes before using the parchment sling to carefully transfer it to a wire rack. Cool completely before slicing (about 30 minutes).