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.
Wendee says
Looking to make a keto red velvet poundcake do you have any suggestions on a recipe
Taryn says
I haven't tested this but I think you could sub in 1/4 cup of cocoa for 1/4 cup of the coconut flour and then add red food coloring to make this one red velvet: https://joyfilledeats.com/keto-pound-cake/
Sherry says
This cake is delicious! It was a crowd pleasure for sure! Swerve is the best sweetener to use.
Gwen says
I used 1/2 cup of stevia for the cake instead of the sweetner mix and I brushed lemon juice on the cake before using the glaze. It was pretty good. I would say melt the butter for the glaze. It being soft didn't work for me, it was just chunky. The cake is dry and crumbly but it's keto so it's not going to have the same texture as a traditional cake. It's still pretty good if you're craving a sweet dessert but want to stick to a low carb/sugar diet.
Taryn says
I only test my recipes with the ingredients listed. This cake is not dry or crumbly when using my sweetener blend. I'm sorry the cake didn't work with stevia.
Michelle says
This cake is nothing short of amazing! The texture comes out so smooth. I do add extra lemon extract because I want it to Pop! I add additional liquid lankato sweetener to my liking. I probably make this once a month and am thinking about trying other extracts or lankato brown sugar with cinnamon. Maybe even try it for sandwich bread because I love the texture so much. That will be my experiment.
Ahsaan says
Hi, I've tried to print or even save to pdf with no luck. It just reloads the page. Is there anything you can do to fix this so I can print? I'd so appreciate it because I think this recipe is going to be the "bomb"! I can't wait. Please let me know. Thanks
Taryn says
Hi, are you clicking the print icon first? That should take you to a one-page printable. I just tested it and it worked for me.
Ahsaan says
Hi, Taryn. The print feature works now - thanks. One other thing before I make this cake (it sounds so good). Please tell me if it tastes "eggy"? I am sorry to ask, but I've made my share of keto cakes (they always end up tasting eggy) and since this recipe has 6 eggs,....just asking....?
Tim Silvey says
The lemon cake was awesome!!
Janeal Mick says
I have not tasted this yet as I am on the 3rd hour of trying to get this cooked. There was far too much batter for a loaf pan and not enough for two . smIt is clear that this was not a vigourasly tested recipe. I am quite defeated by the number of poorly tested keto recipes using incredibly expensive ingredients.
Taryn says
This is one of my most popular recipes with dozens of great reviews. It has been 'vigorously' tested by myself and my readers. You can read this if you look through the comments here or any time it is shared on social media. Are you using a standard 8-1/2 x 4-1/2 x 2-1/2 inch loaf pan?
Tim Silvey says
The lemon cake was awesome!!
Pam Turner says
Hi! I made this for Easter Sunday to have with strawberries and whipped cream. The texture and pound cake consistencycwas spot on. Even my non keto guests loved it! My question is what can i sub for the coconut flour? I just don't like coconut in any form lol. What Would be the best to sub and maintain the consistency? Thanks!
Taryn says
I haven't tried but oat fiber should be able to replace the coconut. Or additional almond flour.
John Evans says
can you substitute the coconut flour for literally anything else in the entire world......I despise ALL things coconut EXCEPT for CHIC-A-STICKS......lol
Taryn says
Sure, just use extra almond flour.
Rhonda says
If I’m using granulated stevia, how much in the cake?
Taryn says
I'm sorry, I don't think that would work.
Mary Willis says
Thanks for the quick response. I'll have to check label, was just hoping to not have to make up you mix until we try the pound cake once.
Mary Willis says
If I want to use Truvia, how much should I use .... and should it be the baking blend or "regular"
Taryn says
I haven't tested this with truvia but I believe it is twice as sweet as sugar (as is my sweetener) so you would use the amount listed. Does their baking blend have sugar in it? I'd just use the regular one.
Stephanie says
I made this cake exactly by the recipe. I didn’t like it. I cooked it 70 minutes for the middle to get done and it was still soft. Didn’t have much lemon flavor at all. Wasted ingredients!
Taryn says
I'm sorry you didn't like this cake, Stephanie. It normally gets rave reviews and is one of my top recipes.
Audrey Baker says
I really like this cake but I agree that it needs more lemon tang!! Any suggestions? Going to use extra lemon juice in my frosting...but thinking if I made again....
Taryn says
Add extra lemon zest or extract. They are more potent than lemon juice.
Pat Sheek says
I cannot have eggs, and this recipe uses LOTS of eggs. Would using egg replacer in this recipe be a complete disaster?
Taryn says
Maybe... Sorry, that's not more helpful! If you want to give it a try you can adjust the servings to make a small batch so you don't waste a ton of ingredients and money. Just click the number next to servings at the top of the recipe card and change it.
Kitty says
Love the way it looks, want to make it but will regular sugar work with this recipe, I don't use artificial sweeteners.
Taryn says
The sweeteners I use are natural. I think cane sugar would work but I have not tested it.
Lauren Wecker says
I added more lemon juice because I love lemon and some poppyseeds. Other than that I followed the recipe to a T and it turned out delicious! I made them into cupcakes it was easier to do that because it’s just me. I’m so happy I found this one please make some more!
Tina R says
How long did you cook the cupcakes? I'd like to do the same. TIA.
Cynthia Grace says
Can I use 1/2 more of almond flour instead of 1/2 coconut flour?
Taryn says
I think that will work but haven't tested it.
Vaea says
I Wish I Could give this 10 Stars!!! This is THE BEST lemon Cake Ever! Thank you so much for a very Moist , Flavorful cake. I doubled the zest in batter. I used whipping cream vs water for Glaze. I used lakanto sugar and pulsed it to make powder for Glaze. I cit sugar down my 1/8C
Again ty for an Amazing recipe.. now..do you have pumpkin loaf?
Taryn says
I'm glad you liked it! Here is my pumpkin bread: https://joyfilledeats.com/pumpkin-bread/
Caron Cook says
also- to add on to my earlier review- I do not have a food processor so I just used my stand mixer, and it was PERFECT!
Caron Cook says
Made this a few days ago- was FANTASTIC!!! I'm quite picky about artificial sweeteners but I made up the "blend" and this cake tastes amazing! I did cover with foil after 45 minutes to prevent excess browning (as recommended) but I am in love with this recipe!! Doesn't have ANY weird artificial sweetener aftertaste or cooling effect that can occur with erythritol!
Excited to try out some of your other recipes!
Gaëlle says
Delicious !
keeps a long time in the fridge, as soft and moist as on the first day !
Thank you so much from France !
Amy says
I would like to use the powdered allulose blend for sweetening. Have you used that at all?
Taryn says
I'm sorry, I haven't. From the research I've done I think it would work. Please let me know how it turns out if you try!