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.
how many carbs. Don’t know how to figure it out. New to keto. Help me out. This is my 3rd time making it.
If you look at the nutrition facts you would subtract the fiber from the total carbs. This has 5 net carbs per slice.
wow! so good and simple too make. i made cupcakes, instead of a loaf. what I love most is everything gets blended using a food processor. next time I’ll add more lemon zest for a stronger lemon flavor. I made one change, which was substituting lemon extra virgin olive oil, in place of butter, when making the icing. delicious!
This is the best keto dessert recipe out there. I made it once and lost the recipe. Others don’t hold a candle to this one. I found it again and now am making another but will add blueberries. Hopefully it won’t get too soggy. I will add only a few. Thanks so much for this great recipe. I slice it and freeze the slices and it is my treat for the day.
I made this for a dinner part for several diabetics. I am allergic to nuts, so was not able to taste. Everyone loved it. They said it was very moist and they couldn’t tell it was sugar-free. I’ll be making it again.
Hi, want to try this but I don’t have either of the flours, can I just use all purpose?
I’m not sure if that would work. Sorry!
hi, I have an allergy to nuts- what can I substitute for the almond flour?
You can use sunflower seed flour.
I’m going to make this! It was getting rave reviews on an Atkins chat I participate in.
Could coconut sugar work here?
I’m sorry, I don’t test my recipes with coconut sugar. I think it could work but can’t guarantee it.
OMG this is so awesome! Been on KETO for 4 yrs now and have tried many recipes which I usually end up modifying. This one is perfect just the way it is, except I left off the icing just to reduce carb count. Fresh squeezed lemon is always the way to go in any lemon dessert! Highly recommend!
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.
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.
I would love to make these as cupcakes. May I ask how long you baked them for? Thank you!
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.
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.
Thank you
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 🙂