Keto Lemon Pound Cake is the delicious moist dessert you have been waiting for. Zesty lemon is the star of the show, and you’ll find it in the cake as well as the decadent lemon glaze. Make this pound cake for all your backyard barbecues, brunches, and dinners because your guests will love every crumb. This easy low carb pound cake recipe is also gluten-free, grain-free, sugar-free, and THM S.
If you are a huge lemon fanatic, this pound cake needs to be in your life. We have always loved lemon-flavored desserts because they are so light and refreshing. There is just something amazing about taking that first bite of this soft pound cake. And if you are lucky enough to get a little bit of lemon glaze on your finger, it’s impossible not to lick it off. This is a lemon version of my Keto Strawberry Shortcake and just as good as that popular low carb recipe!
The advantage of making a keto lemon pound cake is that it’s so much healthier than carb-loaded cakes and bread. You can easily incorporate this into a low carb diet, and while your taste buds are happy, your stomach will be even happier.
Almond Flour - Almond flour gives keto baked goods a tender crumb with a mild flavor.
Coconut Flour - I like to use coconut flour in conjunction with almond flour to balance the oiliness you can get from the almonds.
Cream Cheese - Cream cheese makes a perfect pound cake texture. Slightly dense while still being soft and tender.
Butter - You want it to be room temperature. Here is a great guide on how to soften butter quickly to check out.
Eggs - Eggs are the binder in this recipe.
Sweetener - I use a blend of xylitol (or allulose) with erythritol and stevia. I do offer substitution tips in the recipe card.
Lemon Juice - Lemon juice provides moisture and a hint of lemon flavor.
Lemon Zest - The zest is what really gives you most of the lemon flavor. Alternatively, you can use lemon extract.
Baking Powder - Make sure it is in date and fresh so the cake rises.
How To Make Keto Lemon Pound Cake
You only need 9 ingredients for the low carb lemon pound cake and 4 ingredients for the lemon glaze. Can you believe it’s that simple? All of the ingredients are easy to work with and combine to make the best treat ever.
First Step: Get your oven preheated to 350 degrees and line a loaf pan with a piece of parchment paper.
Second Step: In your food processor, mix together the cream cheese, butter, and sweetener. Give it several pulses until it is smooth. Add in the eggs, flours, lemon juice, baking powder, and lemon zest. Continue pulsing until the mixture is well combined.
Third Step: Pour the batter into a loaf pan that’s been prepared. The batter is going to be thick.
Fourth Step: Bake the keto lemon pound cake for 60-70 minutes. The center will be firm, and the edges will be a deep golden brown when it’s done. Check the cake around the 45-minute mark and add a piece of foil if the edges have darkened too much. Cool the keto lemon cake in the pan for 10 minutes, then run a knife around the edges. Lift the parchment paper and take it out of the pan. Let the cake finish cooling before serving.
Fifth Step: While the keto cake is cooling, combine the powdered erythritol, butter, lemon extract (or zest), and one teaspoon of water once mixed add the other teaspoon of water. Add the glaze to the top of the cake and enjoy!
Orange - Sub in orange extract or orange zest for the lemon zest.
Lime - Use lime juice, lime zest, and/or lime extract.
Vanilla - Swap out the lemon juice for almond milk, coconut milk, or heavy cream. Use vanilla extract in place of the lemon zest.
What Is A Pound Cake?
Pound cakes have been around forever, but many people don’t know what makes a cake a pound cake. Originally, they were made with 1 pound of flour, 1 pound of butter, 1 pound of eggs, and 1 pound of sugar. Over the years, the recipes have evolved, and many have gotten away from the one-pound ingredients. My keto version has been adjusted so it is low carb and still delicious. Keto pound cake resembles the flavor and textures of a traditional pound cake without all the extra carbs.
Can I Make This Lemon Poundcake Into Cupcakes?
Yes, absolutely, you can make this low carb lemon cake into cupcakes. You will need to prepare the batter as directed. Instead of adding it to a loaf pan, simply use a muffin tin. It’s best if you can use muffin liners, but you could also just spray it with cooking spray.
The biggest thing you will need to adjust for the cupcakes is going to be the baking time. Bake them for 20-25 minutes then check them. Keep an eye on the cupcakes, so they don’t overbake, or they will become dry and not as flavorful.
Can I Make This in a Bundt Pan?
Yup! You can definitely make this into a bundt cake. See my Lemon Drizzle Cake here which is a bundt version of this almond flour lemon cake recipe.
Want a lemon treat in a hurry? Try this Lemon Bar in a Jar! And make sure to try my gooey Keto Butter Cake!
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- 1 cup cream cheese
- 6 tablespoon butter softened
- ¾ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 6 eggs
- ¼ cup lemon juice
- 2 ½ cup almond flour
- ½ cup coconut flour
- 1 tablespoon baking powder
- 1 tablespoon lemon zest
- ½ cup powdered sweetener
- 1 tablespoon butter room temperature
- 1 teaspoon lemon extract or zest
- 2 teaspoon water
- Preheat oven to 350. Line a standard loaf pan with parchment.
- Combine the cream cheese, butter, and sweetener in the food processor. Pulse until smooth. Add the eggs, lemon juice, flours, baking powder, and zest. Pulse until well combined.
- Transfer the batter to the prepared loaf pan. The batter will be thick.
- Bake for 60-70 min or until the center feels firm when lightly pressed and the edges are deep golden brown. (Check at 45 minutes and cover with foil if getting too brown).
- Cool for 10 minutes in the pan. Run a knife around the edges and then lift the parchment to remove it from the pan. Cool completely.
- Mix the ingredients for the icing adding the water one teaspoon at a time. Spread the glaze on top of the cooled cake.
This lemon pound cake is so good! I didn't have lemon zest, so I used a few drops of LorAnn's lemon oil. Love the heavy texture - just like a real pound cake. So easy and keeps beautifully in the fridge. Thank you!
I made this today and it came out wonderfully. Usually me keto cakes are very dense, but this was light, airy, and fluffy. Can’t wait to try with different flavors.
Cheryl Dixon says
For the last 16 years, I have always made my niece a calorie laden birthday cake. She had gastric surgery, and requested lemon cake this year. I made this recipe as cupcakes, and she loved them! I saved a few, and tried them myself. I thought they were moist and flavorful, and best of all guilt-free! The glaze is a yummy topping. I am anxious to try them with fresh squeezed orange juice and orange peel the next time.
Wow! Made my first loaf today. Won't be the last by a long shot. I liked the idea of using the food processor to blend -- enables much more air to be incorporated. This made for a cake that was higher than my past cakes and it didn't sink in the middle. Thanks for an excellent pound cake recipe upon which to build.
Jeanette Aguirre says
Hello what can I use instead of Food processor? I don't have one but want to make this recipe...thank you
Hi Jeanette, You can mix the batter with a hand mixer or in a stand mixer instead of a food processor.
I just made this recipe today after eyeing for a minute. I was skeptical because of my past experience with Keto desserts, but the pictures looked so good. Waiting to make this was a huge mistake! I absolutely love it!! I’m diabetic, so any type of cake I can have that won’t spike my blood sugar is always welcomed. I made this and ate two slices with a very minor spike to my BS. Even my Husband who isn’t diabetic said he really liked it. Thank you for allowing me to have something healthy and as tasteful as the pound cakes I’ve been missing all these years!! I can’t wait to try my next recipe from Joy Filled Eats!
I'm so happy to hear this, Angela! It always makes my day when someone loves a recipe 🙂
It is delicious, it tastes even better the next day and saves very well in the fridge. For extra lemon flavor I added lemon essential oil too. Next time I will follow the advice to cover it as soon as it turns golden because the almond flour turned from golden to brown very fast and the cake still needed more time baking but I loved the crust outside and the moist pound cake inside. Glorious 🙂
Jewelie Dee says
Also added 1/2 tsp. baking soda since this is an acidic batter. I will definitely make again!
Jewelie Dee says
I don't like an anemic lemon flavor so I omitted one of the eggs and used additional 2 T. lemon juice for the batter and added 2 tsp. lemon extract and doubled the zest. I cut the cake into smaller slices to keep the carb count.
Can I use THM baking blend in place of the almond flour and coconut flour? If so, how much would I use?
I haven't tested it but I think it would work. When subbing in THM Baking Blend I recommend trying a little less than the amount listed.
Melissa Cherney says
Is it dry I find a lot of time making dessert with Almond flour it's very dry.
No, this is pretty moist. Almond flour does have a learning curve when baking. Make sure not to overcook it.