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.
Ingredients
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!
Variations
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.
Common Questions
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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Keto Lemon Pound Cake
Ingredients
- 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
Lemon Glaze:
- ½ cup powdered sweetener
- 1 tablespoon butter room temperature
- 1 teaspoon lemon extract or zest
- 2 teaspoon water
Instructions
- 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.
Bobie Fredrikson says
Can you use the THM baking blend?
Taryn says
I haven't tested this with baking blend but I think it would work.
Sandie says
As promised, I'm letting you know what my hubby thought of his birthday cake.... which was your lemon pound cake that I baked. He said it was delicious!!!! So, this is a keeper in our family for baking again. Thank you!
Celeste says
Thanks for the yummy recipe! How do you make your own sweetener blend?
Taryn says
Hi Celeste, the recipe is right here: https://joyfilledeats.com/sweetener/
Teresa J says
I saw this on Facebook this morning and I just had to make it. WOW WOW WOW WOW this is so easy and delicious! Thank you
Sandie says
Tomorrow is my hubby's 65th birthday and he loves anything lemon, so I have decided upon this low carb lemon pound cake. It's in my oven as I type this. I will let you know what he thinks of his birthday cake tomorrow.
Vickie S Buettner says
I noticed in the recipe that there is a TABLESPOON of baking powder. Is this correct? or should it be a TEASPOON? Just wanted to make sure before I make this. Looks delicious and I don't want to ruin it. (doesn't take much for me to do that!! LOL) Thank you for sharing !!
Taryn says
A tablespoon is correct!
Christine Dunn says
I'm making the glaze for the pound cake (just came out of the oven and smells so good!) and it's like a thick paste. I followed the ingredients exactly. Since the answer to this probably won't be immediate, I guess I'll just add another teaspoon of water until it's more the consistency of a glaze. ??
Thank you for your delicious dessert recipes!!!
Taryn says
Yes, you can thin it with water, lemon juice, or almond milk.
Christine Dunn says
Thank you for your quick reply!! I'm taking this dessert on our camping trip. It's lovely to know we have a delicious dessert to look forward to. 🙂
Claudia Siebenhuener says
I only have Erythritol. How much should I use? I know my family and friends would love this!
Taryn says
1.5 times the amount listed should work.
Sheryl Collins says
This looks absolutely delicious! Can I sub THM baking blend for the flours?
Taryn says
I haven't tested this with baking blend but it should work.
Emily Campbell says
This cake is SOOOO delectable and moist! You will never know it keto!!
This is my new favourite keto treats site 😁🙌😍
Christian says
Enjoyed making this pound cake. Instead of lemon flavor, i used 1 tbsp of vanilla. It turned out great will be making again.
Pamela Velasquez says
Can I mix it in a blender? I don’t have a food processor. I would love to make this at home!
Taryn says
A hand mixer would work better than a blender.
Lisalia says
Wow I love your recipes and this is one I'm super excited about. I LOVE lemon cake. This looks like the best summer treat for those of us on keto.
Nellie Tracy says
This is one of the best keto recipes out there. Gets devoured so quickly every time I make it!
Emily Campbell says
Agree! I may have maxed out my carbs for the day with just the cake 🤣😋
Lucky I fasted first
Shadi Hasanzadenemati says
Love how easy and delicious this recipe is. It's perfect for a gathering or a party.
wilhelmina wessel says
This cake is so yummy! I saved the recipe to my file of favorites!
Luminita says
Thank You! Very good cake& much appreciated !
Barb says
Does the one cup of cream cheese mean 16 ounces?
(2- 8 oz packages)
Taryn says
No, just one 8 oz package.
Barb says
Thanks! I know one cup is 8 ounces. I don’t know what I was thinking when I asked that question. Thanks for your polite reply.
Erica Schwarz says
We loved this! Not overly sweet or tart - just right. Thanks for the recipe.
Ashley F says
Lemon is my all time favorite flavor in desserts! Love how easy this is to make!
Con says
Hi Joy!
Can I just use coconut flour? My son has a tree nut allergy..
Taryn says
No, this won't work with all coconut flour. But you can sub sunflower seed flour for the almond flour. It is much closer to almond flour when baking and can be used 1:1.