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Home » Keto and Low Carb Cakes

Keto Lemon Pound Cake

Posted: Jan 22, 2021 · Updated: Mar 6, 2021 by Tisa · 3 Comments

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Pound Cakes are fantastic, they’ve been around since the 1800s, so literally, everyone has fond memories attached to them. There’s something special about these spongy, versatile cakes that just move you.

Not all pound cakes are the same, though; you can tweak them by infusing them with all flavors imaginable. My favorite? The keto lemon pound cake. It tastes like summer! Read on and see how I make mine.

This version is my adaptation of an old family recipe. My grandma used to bake this lemon pound cake, especially in spring and summer when we all gathered for lunch in the backyard.

Not all pound cakes are the same, though; you can tweak them by infusing them with all flavors imaginable. My favorite? The keto lemon pound cake. It tastes like summer! Read on and see how I make mine.

I can still remember the unmistakable scents of freshly grated lemon zest. It filled the entire house, and it still does! Whenever I have guests coming over for lunch, I make this lovely treat, and I love welcoming them into my home with that lemony aroma in the air.

Allow me to break down this recipe for you. I assure you, this one is more than trialed and tested, so I guarantee you’ll ace it on your first try.

Keto Low-Carb Lemon Pound Cake Recipe Ingredients

Table of Contents

  • Ingredient Rundown
  • Equipment You’ll Need
  • Here’s How to Bake Your Lemon Pound Cake
  • When To Prepare Your Lemon Pound Cake?
  • Keto Lemon Pound Cake
    • Instructions 
    • Notes
    • Nutrition
  • MORE KETO RECIPES TO TRY!

Ingredient Rundown

For this recipe you'll need the following ingredients:

  • coconut flour
  • finely ground almond flour
  • keto-friendly sweetener
  • eggs
  • room temperature butter
  • baking powder
  • lemon zest

For the optional glaze you will need:

  • heavy cream
  • sweetener
  • lemon extract or lemon zest

As you know, I’m all about wheat flour alternatives, and I’ve learned how to use different flours for each project. Here, we’re using a combination of coconut flour and finely ground almond flour. Together with a pinch of baking powder, the cake will rise beautifully.

Then we have the eggs because, as my grandmother said, if there are no eggs, that’s not a pound cake. Pick three large free-range eggs and have them in hand.

Butter makes everything better, really! And will give our lemon pound cake an unctuous, smooth texture you’ll love.

As for the sweetener, I enjoy using the erythritol monk fruit blend that I usually prepare myself. It’s totally carb-free.

Finally, we have the lemon zest, and this is the star of the show. You’ll want to grate your lemons right before using them to make the most of those aromatic oils. If you don’t have a lemon zester use a sharp knife but be careful.

For me, a pound cake is not complete without a nice glaze. So, we’re topping this one with an easy three-ingredient glaze made with heavy cream, lemon extract, and a bit more sweetener for a sweet touch. Throw in some more lemon zest if you want to or replace the lemon extract with the zest.

Equipment You’ll Need

Pound cakes are relatively easy to put together. You’ll need a greased and lined loaf pan, more specifically an 8 x 4 or 9 x 5 inches pan.

You’ll also need a large mixing bowl to incorporate your dry ingredients and another one for the butter, eggs, and sweetener.

We’ll be using our stand mixer, too, because we’re making a rich dough that needs to be fully incorporated and airy. For the glaze, use a small saucepan.

Other than that, just remember to preheat your oven to 350°F at least fifteen minutes before you put in your cake.

Remember, the glaze is optional. You can top your pound cake with whipped cream, caramelized lemon wheels, or leave it bare.

Keto Low-Carb Lemon Pound Cake Recipe Instructions

Here’s How to Bake Your Lemon Pound Cake

  1. Start by preheating your oven, greasing your loaf pan with butter, and lining it with a sheet or parchment paper, DO leave some paper hanging out the pan; it makes the cake easier to unmold.
  2. Grab your large mixing bowl and add the coconut flour and the baking powder. Mix it well and leave it aside.
  3. In another bowl, combine the butter with the sweetener and mix it with your electric mixer until it’s thoroughly combined. Add eggs and beat at high speed until combined. It might look a bit crumbly, but don’t worry.
  4. Throw in the freshly grated zest to the butter and slowly add your coconut flour mixture while mixing until you get a lovely batter.
  5. Now is the time to add the almond flour as well; it will help with consistency. Now your batter will be quite thick!
  6. Transfer your batter into the prepared pan and bake it for half an hour. You know the wood pick trick, right? Stick it in to check that your cake is cooked through; it should come out clean. Remove your pound cake from the oven and let it cool.
  7. In the meantime, make your glaze by heating the heavy cream and the sweetener in a saucepan over low heat until thick. It will take around five minutes. You can always perform the drop test. Let the glaze drip onto a plate — it should keep its form.
  8. Glaze your cake and enjoy it with your loved ones. You can store it for 2-3 days in the fridge as long as you cover it with a film of aluminum foil.

When To Prepare Your Lemon Pound Cake?

Let me tell you, this lemon-scented cake is fantastic all-year-round, but I love making it when the warm summer breeze caresses your cheeks, and serve it alongside a cold lemonade pitcher.

Citrus fruits are always available, but they just taste better during summer. This cake is a crowd-pleaser and a lunch specialist. I guess it’s also fantastic for a late breakfast. Either way, its light and bright personality is definitely more suitable for daytime.

Great pairings for this pound cake are lemonade, iced tea, and why not? Some fizzy mimosas! The best pairing, though, will always be the people you share your cake with. It’s just something you share with your closest friends for an evening of laughter and gossip.

And there’s something else. This cake is a lovely housewarming gift too, and a fantastic treat to bring with you when invited for lunch or a picnic.

The truth is, there’s a reason pound cakes remain popular after two hundred years; they have a permanent residence in all of our hearts, won’t you agree?

The truth is, there’s a reason pound cakes remain popular after two hundred years; they have a permanent residence in all of our hearts, won’t you agree?

This keto low-carb lemon pound cake is my adaptation of an old family recipe. My grandma used to bake this lemon pound cake, especially in spring and summer when we all gathered for lunch in the backyard.

Keto Lemon Pound Cake

Whatever the season, magically bring out the summer with a keto lemon pound cake. Let's see how simple it is to bake one! Only 2.5 NET carbs.
5 from 2 votes
Pin Recipe
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Dessert
Cuisine Keto, Low-Carb
Servings 8
Calories 204 kcal

Ingredients
 
 

Cake

  • ⅓ cup coconut flour - sieved
  • 2 teaspoon baking powder
  • ½ cup butter - room temperature
  • ⅓ cup sweetener
  • 3 large eggs - room temperature
  • 1 tablespoon lemon zest
  • ⅔ cup almond flour - finely ground & sieved

Glaze (optional)

  • ⅓ cup heavy cream
  • 1 tablespoon sweetener
  • 1 teaspoon lemon extract - or lemon zest
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Instructions
 

Cake

  • Preheat the oven to 350°F (180°C). Grease a standard loaf pan (8 x 4 or 9 x 5 inches) and line it with a sheet of parchment paper so that it hangs out slightly at the longer sides.
  • In a bowl, combine sieved coconut flour and baking powder. Mix well and set aside.
  • In a large mixing bowl, beat butter and sweetener for 2-3 minutes with an electric mixer, until creamy. Add eggs and beat again for 1-2 minutes at high speed, until combined. The mixture might look crumbly but that is not an issue.
  • Add lemon zest and beat shortly to combine.
  • Fold the coconut flour mixture into the batter gently using a rubber spatula.
  • Now, fold in the almond flour. The batter will become pretty thick.
  • Transfer the batter to the prepared pan. Bake for about 30 minutes or until a toothpick inserted in the center comes out clean and the top turns golden brown.
  • Let the cake cool for 30 minutes before serving. Optionally top with a glaze and decorate with lemon slices.

Glaze (optional)

  • Combine heavy cream and sweetener in a small saucepan over medium heat. Let the mixture simmer for about 5 minutes or until it thickens. Test with a drop on a plate: if it remains thick and doesn't disperse, the glaze is ready.
  • Spread the glaze on top of the room temperature pound cake and serve.

Notes

  • Store the glazed pound cake for 2-3 days in the fridge covered with cling film or aluminum foil. If not glazed, you can store it at room temperature, again covered.
  • You can substitute a sweetener blend with erythritol, using 30% more of the indicated quantity.
  • The nutrition info includes the glaze. Without the glaze, a single serving comes out to be approximately 170 kCal, 13.8 Total Fat, and 2 NET carbs.

Nutrition

Calories: 204kcalCarbohydrates: 6.1gProtein: 6.6gFat: 17.3gSaturated Fat: 10.9gPolyunsaturated Fat: 0.9gMonounsaturated Fat: 4.7gSodium: 153mgPotassium: 39mgFiber: 3.6gSugar: 1.5gCalcium: 89mgMagnesium: 3mgNET carbs: 2.5g
Keyword Gluten-Free, Keto, Low-Carb
Tried this recipe?Let us know how it was.
Nutrition Facts
Keto Lemon Pound Cake
Amount Per Serving
Calories 204 Calories from Fat 156
% Daily Value*
Fat 17.3g27%
Saturated Fat 10.9g68%
Polyunsaturated Fat 0.9g
Monounsaturated Fat 4.7g
Sodium 153mg7%
Potassium 39mg1%
Carbohydrates 6.1g2%
Fiber 3.6g15%
Sugar 1.5g2%
Protein 6.6g13%
Calcium 89mg9%
Magnesium 3mg1%
NET carbs 2.5g
* Percent Daily Values are based on a 2000 calorie diet.

MORE KETO RECIPES TO TRY!

If you love this low-carb keto recipe, I recommend you also try:

Low-Carb Lemon Popsicles
Beat the heat with these ice-cold 3 ingredients lemon popsicles!
GET THE RECIPE
Keto Salted Butter Pound Cake
No, this is not just another pound cake recipe, as we make great use of delicious salted butter and add no fruity flavors. Only 2 NET carbs!
GET THE RECIPE
This is not just another keto pound cake recipe, as we make great use of delicious salted butter and add no fruity flavors.

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  • Keto Lava Cake
  • Keto Vanilla Cake (Super Moist)
  • Keto Salted Butter Pound Cake
  • Keto Cheesecake for Two

About Tisa

Tisa has an MSc degree in Psychology, is a Ph.D. candidate in Neuroscience, and a passionate cook. Determined to sweeten up peoples' lives with lip-smacking keto and low-carb recipes.

Reader Interactions

Comments

  1. Mara says

    February 12, 2021 at 10:34 pm

    5 stars
    I just made this recipe, and I can't get enough of it. It's so delicious! This is literally the best Keto recipe I ever tried anywhere!!! and I've been on keto for over a year. Never felt better. Love

    Reply
  2. Liz says

    February 11, 2021 at 7:48 pm

    My husband is allergic to coconut. Can I just replace the coconut flour with almond flour ?

    Reply
    • Tisa says

      February 12, 2021 at 1:49 pm

      Yeah, you can try that. It will turn out a bit differently but should still be good. Replace ⅓ cup coconut flour with almost ½ cup almond flour or so, as coconut flour absorbs much more liquid.

      Bests!

      Reply

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Hi, I'm Tisa. I'm a psychologist, a Ph.D. candidate in neuroscience, and a passionate cook.

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