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.
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.
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.
Here’s How to Bake Your Lemon Pound Cake
- 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.
- Grab your large mixing bowl and add the coconut flour and the baking powder. Mix it well and leave it aside.
- 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.
- Throw in the freshly grated zest to the butter and slowly add your coconut flour mixture while mixing until you get a lovely batter.
- Now is the time to add the almond flour as well; it will help with consistency. Now your batter will be quite thick!
- 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.
- 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.
- 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?
Recipe
Keto Lemon Pound Cake
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
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
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Mara says
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
Liz says
My husband is allergic to coconut. Can I just replace the coconut flour with almond flour ?
Tisa says
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.
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