This keto lemon cake is moist, tender, and full of lemon flavor, you won’t believe it is low carb! Simple ingredients and topped with a sweet lemon glaze. 2 grams net carbs per serving.
Keto Lemon Pound Cake
I’m the kind of person that needs a little something with my afternoon coffee. While I’m not a traditional snacker (I prefer the three square meals a day, four if we include dessert!), I always must have something sweet in the afternoons. I think part of the reason is having a deliciously bitter black coffee to power me through to the evening, but that is nothing to complain about. While I tend to have a a small cookie or half a cupcake, I’ve recently been loving some lemon pound cake!
I’ve been meaning to share a keto lemon pound cake recipe for quite some time. I was inspired by my classic pound cake, but wanted a lemon twist to it. While I generally don’t enjoy lemon desserts, there’s something special about adding a touch to baked goods, especially cakes.
No grains and no sugar are needed, but you’d never tell. The texture is moist and with a gorgeous tender crumb. The flavor is sweet and with a light lemon flavor, without being overpowering.
My mom is a huge lemon fan so I shared this with her and she could NOT believe that it was low carb and sugar free- She thought I had picked up a Starbucks lemon pound cake!
How do you make a low carb lemon pound cake?
- Almond flour– Blanched or superfine almond flour. Avoid using almond meal, as it will yield a dense and heavy cake.
- Coconut flour– Gives the cake the fluffier texture, and helps achieve the tender crumb.
- Granulated sweetener of choice– I used monk fruit sweetener, but you can also use erythritol.
- Baking powder– Gives the cake some rise and depth.
- Salt– A little salt brings out the sweetness of all the ingredients.
- Eggs– Room temperature eggs.
- Butter– softened and unsalted.
- Sour cream– The secret ingredient to a moist lemon pound cake! You can also use Greek yogurt.
- Lemon extract– Gives the cake the extra lemon flavor, without needing any actual lemon juice!
- Milk of choice– I used unsweetened almond milk, but any milk can be used.
- Lemon frosting– I used keto cream cheese frosting and replaced the milk with lemon juice.
Start by mixing together your dry ingredients until combined. Next, in a separate bowl, whisk together your eggs, butter, sour cream, lemon extract, and milk, until smooth. Gently fold through your dry ingredients and mix well.
Next, transfer your cake batter into a loaf pan. Bake for around 50 minutes, or until a skewer comes out mostly clean. Let the cake cool in the pan completely, before drizzling the glaze on top.
Tips to make the best almond flour lemon pound cake
- Avoid overbaking the cake. It will continue to cook as it is cooling in the loaf pan.
- The lemon flavor is very mild. If you prefer a more pronounced lemon flavor, add some zest into the batter and use extra lemon juice for the frosting.
- You can make this in a square pan if you’d prefer.
Storing and freezing keto lemon pound cake
- To store: Lemon pound cake is best stored in the refrigerator, covered, for up to 1 week.
- To freeze: Place slices of the pound cake in a ziplock bag and store in the freezer for up to 6 months.
More delicious keto cake recipes to try
Keto Lemon Pound Cake
To make the cake
- Preheat the oven to 180C/350F. Grease a loaf pan and set aside.
- In a mixing bowl, combine your dry ingredient and set aside. In a separate bowl, whisk together your softened butter, yogurt, eggs, milk, and lemon extract, until combined. Gently fold through your dry ingredients until fully combined.
- Transfer the cake batter into the loaf pan. Bake for 50 minutes, or until a skewer comes out mostly clean.
- Remove the pan from the oven and let the lemon loaf cool completely. Once cool, pour the glaze over it and let it sit until it firms up.
To make the lemon glaze
- In a small bowl, whisk together your powdered sweetener, lemon juice, and vanilla extract, until a thin glaze remains.