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.
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.
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 🙂
Also added 1/2 tsp. baking soda since this is an acidic batter. I will definitely make again!
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.
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.
Could I sub oat flour for the almond or more coconut flour for the almond?
I don’t know if that would work. If you want this to be nut-free sunflower seed flour can be subbed 1:1 for almond flour.
I Love Lemon desserts, my favorite flavor besides cherry.
Can you use lemon juice instead of extract? If so, how much would you recommend?
Lemon juice will not give this a lemon flavor. It is not concentrated enough. You need lemon extract or lemon zest.
I am not doing Keto and what goes along with this way of eating like the state of Ketosis.
So cooking and baking Keto recipes which many are high fat, would I not put on a lot of weight?
This cake recipes looks delicious. I have a hard time digesting too much almond flour. I do follow
THM recipes. You’r right it does take a time to adjust to the different ingredients. I have had
some terrible baking disasters. I thank you for offering a variety of low carb, Keto and THM, great variety
to choose from.
You shouldn’t put on weight by eating a keto recipe on occasion. Just balance rich baked goods and high-calorie meals with lighter options.
Can you use a stand up mixer instead of a food processor?
Yes, just use room-temperature ingredients.
If you use lemon extract instead of zest, don’t use 1tsp of extract. The teaspoon in the recipe for the glaze is for zest. If you use 1 tsp extract, you’ll have a very boozy glaze. Cake tastes good, though.
I have used 1 tsp of extract and it’s fine 🙂
Wow this is the second time I’ve made this and it’s turned out fabulous, moist and delicious each time. I added extra lemon to the glaze!
Thank you for that suggestion. I’ll give it another shot with more erythritol. Do you recommend allulose? I bought some this afternoon, and tasted it. It tastes like sugar without that weird cooling effect that erythritol has.
I really prefer a blend of erythritol and xylitol (or erythritol and allulose) plus stevia. You use less sweetener when you add stevia because it makes it more concentrated. That’s why I developed this blend: Joyfilledeats.com/sweetener
If you don’t want to use stevia then yes allulose is better than erythritol.
I’m following a keto diet and have eliminated sugar and flour from my diet. Based on the rave reviews and the beautiful pictures, I was sure this was going to be yummy. But it was pretty awful. The erythritol just doesn’t make it sweet. Currently, everything tastes sweet to me because I cut out sugar and carbs 3 weeks ago. I don’t even need it in my coffee; however, this did not taste the least bit sweet. The texture was that of cornbread. The lemon flavor was too mild. I was so disappointed. I wonder if there’s another alternative sweetener that would work…
I’m sorry you didn’t like it. Getting used to keto baking, textures, and ingredients will take time.
There is a reason I don’t recommend using pure erythritol. How much did you use?
For using plain erythritol and not a blend I would definitely use 1.5 times the amount listed, maybe more. Erythritol is only 70% as sweet as sugar.
I find that everything I have made with Almond Flour- cake, muffins, and mug cakes have the texture of cornbread and easily crumbles. I prefer all coconut flour recipes.
I find that the “super-fine” almond flour has much less of this problem. I think they might leave out the peels? Anyway, it has a much smoother texture.
I use the Bob’s Red Mill kind.
Helloooooo delicious! I’m super obsessed with all things pound cake and so excited to try this keto lemon pound cake recipe – thank you!
Everyone loved this cake. I can’t wait to make it again. The perfect amount of lemon flavor!