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. Keto Lemon Pound Cake – You must try this recipe.
Make this Keto Lemon Pound Cake for all your backyard barbecues, brunches, and dinners because your guests will love every crumb.
If you are a huge lemon fanatic, this Keto Lemon 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.
If you like this, you can try similar recipes:
- Best Keto Chocolate Cake
- Low Carb Flourless Chocolate Cake
- Keto Chocolate Mousse Cake
- Keto Gooey Butter Cake
- Keto Flourless Chocolate Cake
- Keto Matcha Roll Cake
- Keto-Friendly Brownie Cakes
- Keto Sansrival Cake
- Keto Chocolate Roll Cake
- Keto Chocolate Cake in a Mug
- Keto Coffee Cake
- Low Carb Lemon Blueberry Pound Cake
- Keto Red Velvet Cake
- Keto Gingerbread Bundt Cake
- Low Carb Chocolate Cake
- Low Carb Chocolate Walnut Cake
- Low Carb Lemon Ricotta Cake
Let us know if you liked this recipe. Try the other keto / low-carb recipes as well!
Keto Lemon Pound Cake
Course: Breakfast, DessertCuisine: American16
servings15
minutes50
minutes174
kcalKeto 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.
Ingredients
2 cups Almond Flour
1/4 cup Coconut Flour
1/2 cup Coconut oil
4 large Egg
3/4 cup Low Calorie Natural Sweetener
1 tablespoon Baking Powder
1/4 cup Lemon Juice
1/2 tablespoon Lemon Zest
- Lemon Glazing
1 cup Monk Fruit Powder
1/2 teaspoon lemon extract
2 tablespoons Lemon Juice
Directions
- Preheat oven to 350°F. Line a 9-inch x 5-inch loaf pan with a piece of parchment paper. Slightly oil the paper to make sure the pound cake doesn’t stick to the pan. Set aside.
- In a medium mixing bowl, whisk together eggs, sugar-free crystal sweetener, melted coconut oil (or butter), and lemon juice. Make sure that your coconut oil is not burning hot or it will ‘cook’ the eggs and create lumps. All your ingredients must be roughly at the same temperature, think room temperature especially the eggs and lemon juice. Cold ingredients, just out of the fridge will solidify the coconut oil creating oil lumps. Otherwise use melted butter to prevent this to happens. Set aside.
- In a different large mixing bowl, whisk together the almond flour, coconut flour, and baking powder. Stir to evenly combine the flours.
- Pour the liquid ingredients onto the dry ingredients.
- Stir all the ingredients together with a baking spoon until it forms a consistent cake batter with no lumps. Combine for at least 2 minutes to make sure the coconut flour fiber absorbs the moisture.
- Transfer the cake batter onto the loaf pan. Make sure you are using the same loaf pan size or it will impact your baking time.
- Place the loaf pan in the center of your oven and bake at 350°F, fan-forced mode if you can for 15 minutes. After 15 minutes decrease the temperature to 320°F and cover the loaf pan with a loose piece of foil. This will avoid the top to burn and the middle to bake slowly. Keep baking for 45-60 minutes in total, or until a toothpick inserted in the center of the pound cake comes out with little to no crumbs on it.
- Cool for 10 minutes in the loaf pan, then lift out the pound cake from the pan using the parchment paper.
- Transfer to a cooling rack to cool completely. It is a thick cake and it usually takes 3 hours to fully cool. Be patient and add the lemon glazing on the cake when it reaches room temperature, not before!
- Lemon Glazing
- To make the lemon glazing, whisk together the monk fruit powder with lemon juice and lemon extract until no lumps remain. If needed add more lemon juice to get a thinner glazing or more powdered sweetener to get thicker glazing.
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only.
We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Thank you for understanding!
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