Fresh lemon zest brightens up this citrusy pound cake. 

1 cup unsalted butter
1/2 cup Pyure Organic All Purpose Stevia Blend
4 eggs
1 teaspoon vanilla extract
1 tablespoon finely grated lemon zest
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons milk

Lemon Glaze:
1/3 cup lemon juice
1/2 cup Pyure Organic All Purpose Stevia Blend
1/2 teaspoon Pyure Organic Liquid Stevia Extract – Simply Sweet


  • Preheat oven to 325 degrees F. Line an 8 x 4-inch loaf pan with parchment paper and set aside.
  • Beat together butter and Pyure Organic All Purpose Stevia Blend until fluffy. Add eggs, one at a time, blending after each addition. Beat in vanilla and lemon zest.
  • Whisk together flour, baking powder, baking soda and salt. Stir flour mixture into butter mixture, alternating with milk.
  • Scrape batter into prepared pan. Bake for 50 to 55 minutes or until tester inserted into center comes out clean. Let stand 5 minutes. Remove cake from pan and let cool on rack.Lemon Glaze:
  • Add water to lemon juice to bring up to 1/2 cup. Combine in saucepan
    with Pyure Organic All Purpose Stevia Blend and Pyure Organic Liquid Stevia. Bring to a boil on medium and cook for 8 to 10 minutes or until slightly thickened and reduced by two-thirds.
  • Brush glaze over cooled cake

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