Preheat the oven at 180C / 350F and oil well the cake mold, an 11-inch mold is ideal.
Place the almond flour, sweetener, baking powder, cream of tartar in a bowl and sift to remove lumps. Save for later.
In a large bowl or stand mixer, add eggs, butter, almond milk, sour cream, lemon & vanilla extract and lemon zest in. Blend at a high speed for five minutes.
Add the dry ingredients in and blend well until a homogeneous mixture is obtained.
Pour the mixture over the mold and bake for 60 minutes at 350F or until a toothpick is inserted in the center and it does not come out wet. In our case, it took us a bit more than an hour.
Preparing the Frosting
Mix all the ingredients in the blender at a high speed for about 3 minutes. Pour the mixture directly over the pound cake when it is at room temperature and decorate with slices of fresh lime and mint leaves.