Keto Lemon Pound Cake
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.
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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 tbsp butter softened
- 3/4 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 6 eggs
- 1/4 cup lemon juice
- 2 1/2 cup almond flour
- 1/2 cup coconut flour
- 1 tbsp baking powder
- 1 tbsp lemon zest
Lemon Glaze:
- 1/2 cup powdered sweetener
- 1 tbsp butter room temperature
- 1 tsp lemon extract or zest
- 2 tsp 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.
Video
Notes
Nutrition
This was fantastic! Taste was delish. Slightly more brown in the top and edges , gad to cook close to 70 bcs center was undone.
That been said for the first trial it was awesome. Struggling w the glaze thou. Came out kind of grainy so I did not use it. I used confectionary swever thou. Any other suggestions? Would like to repeat it soon. 💞
Powdered swerve is one of the best sweeteners for glazes and icings. I don’t find it grainy compared to the granular sweeteners. But it’s possible to gently heat it to help the sweetener dissolve. It may get grainy again when cool though.
Fantastic pound cake!
I would like to know the exact amount you used of erythritol, xylitol and stevia. Is it 3/4 cups of all three? Thanks
Hi Katherine, the measurements can be found here: joyfilledeats.com/sweetener
Made this tonight for first time…was AMAZING! Didn’t have lemon, so I used vanilla extract, almond extract, and about 1/4 tsp of cake batter extract. For the sweetener I did the 3/4 cup, but mixed 1/2 erythritol and 1/2 xylitol – no cooling taste and sweetness was perfect! I baked exactly 60 minutes and it was just barely done in center, which gave it a gooey cake texture that was great. Entire family loved it – including non keto eaters!!! Will definitely be adding this to my dessert rotation.
What would you recommend in place of the cream cheese to make this dairy free?
I think coconut cream would work but I have not tested it. You could half the recipe on your first try just to be sure.
Daiya dairy free cream cheese
Like others I have had terrible experience with keto baked goods and have wasted good ingredients because of terrible texture. This is the bomb! So good moist and lemony. Delicious. Thank you.
Can I sub THM baking blend for the flours 1:1?
I recommend using a little bit less. Baking blend is drier than almond flour.
I would love to try making this, it looks so delish. I would like to use the lakanto monk fruit/erythritol sweetener. In researching I should use 2 cups. So now I’m worried about wet to dry ratio. What is your advice please?
No, that would be way too much sweetener. You need 1.5 times the 3/4 cup listed. So that would be a little more than 1 cup. In this recipe, 1 cup should be fine.
The cake was good but a bit dry. I’m wondering if it could be because I baked it in a stone? What’s your thoughts Taryn?
If your stone is well seasoned that shouldn’t be an issue. Could you have baked it too long? Or maybe your oven was too hot.
This cake is amazing.. I followed the recipe Exactly…except I didn’t have the suggested sugar…. I used 12 tablespoons of Monk fruit sugar substitute ( I Puréed it in my mixture for 1-2 mins) … I also doubled the parchment paper As suggested…
I made this today and it is very good. Was overdone on the sides and bottom. Next time I’ll double up on the parchment paper to see if that helps. I checked on it at 45 mins., covered with foil, and removed after 68 mins. I’m surprised at how good this is. Thanks!
I made this pound cake exactly as directed. Except I added fresh blueberries. The Center would not get done. After waiting to flip it after 10 minutes. The cake completely fell apart. Iam a very experienced baker. Very disappointed would not recommend this recipe.
Hi Beth, I’m sorry this didn’t work out for you. I’ve gotten a ton of great feedback on this so I’m not sure why your cake didn’t cook through. Which sweetener did you use? If you didn’t think the center was done I would’ve recommended covering it and cooking longer.
I just made this keto lemon loaf cake for my diabetic mother in law for her 83rd birthday. It tasted devine, but was incredibly dry. I followed the recipe though.
Hi Bo, this should not be dry. Do you live at a high altitude? Which sweetener did you use? I’m happy to help you troubleshoot.
Can I use the powdered erythritol in the cake batter? The only Trim Healthy Mama Gentle Sweet I found costs $40…yikes? Thanks!
Yes, but you would need 1.5 times the amount listed, and using straight erythritol can give a cooling effect. Is recommended trying my sweetener blend: joyfilledeats.com/sweetener it is equal to gentle sweet but a lot cheaper.
I assume this is an S dessert with THM? 🙃
Yup!
Amazing! Quick and easy to make. Flavor is incredible! I didnt have lemon zest so I used 1/4 tsp lemon extract in the batter and it was delish!
Can you substitute the coconut flour with more almond flour? Or any other possible substitution ?? Thank you!
Yes, all almond should work. Use a little extra.
Can a cup of blueberries be folded in at the end?
Sure!
Hi Taryn
The glaze i made is lumpy is it meant to be completely smooth? What have I done wrong?
Was your butter room temperature? You can just add a little more water until it’s smooth and a glaze consistency.
If I don’t have an actual lemon for zest can I sub a lemon extract with lemon juice?
Yes, add 2 tsp of lemon extract to the batter in place of the zest.