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Keto Lemon Pound Cake is decadent, moist, zesty, and tangy! In other words, it’s everything you want in a lemon pound cake without everything you don’t. This recipe is sure to be a hit with the whole family!

 

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Click HERE To Pin Keto Lemon Pound Cake

 

Keto Lemon Pound Cake 

Pound cake is one of my all time favorite desserts! I absolutely love the combination of soft and sweet with moist and tangy. This keto lemon pound cake has everything I love in a pound cake without all of the ingredients I don’t!

 

Of course, the best part about this keto lemon pound cake may be the deliciously sweet lemon glaze drizzled on top. It is quite literally the icing on the cake!

 

If lemon is your thing too, you will absolutely love these Keto Lemon Cake Chaffles! 

 

 

Can You Make Keto Lemon Pound Cake Into Cupcakes?

For sure! To turn this pound cake into cupcakes, make the batter as directed in the recipe card below but instead of pouring it into a loaf pan, pour it into a muffin tin lined with muffin cups!

 

Other than the pan you use, the only difference between making a keto lemon pound cake and keto lemon cupcakes will be the time spent in the oven. You’ll only need to bake your cupcakes for 20-25 minutes!

 

I recommend checking them after 20 minutes just to make sure they aren’t being overbooked.

 

How To Make Keto Lemon Pound Cake

(scroll down to recipe card for full ingredients & instructions)

 

Beat together butter and sweetener until light and fluffy (about 5 minutes).

 

 

In a separate bowl, mix together the lemon juice, almond milk, and lemon extract.

 

 

In a seperate bowl, sift all dry ingredients. Almond flour, baking powder, salt, and xanthan gum.

 

 

Add in lemon zest.

 

 

In a separate bowl, add lemon extract, lemon juice, and almond milk. 

 

 

Add eggs one by one into the batter with the butter and sweetener. 

 

 

Add dry ingredients into wet ingredients slowly.

 

 

Grease pan and add batter, smoothing it out. Bake for 60-65 minutes. Prepare icing and refrigerate.

 

How To Make Keto Lemon Glaze

Keto lemon glaze is super simple to make and even easier to enjoy! All you need in order to make keto lemon glaze is lemon extract, Lakanto’s Powdered Monkfruit, and almond milk!

 

Lakanto’s Powdered Monkfruit is perfect for this lemon glaze because it has the same taste, and acts the same, as traditional powdered sugar. Give it a try and use discount code BUTTERTOGETHERK for 20% off!

 

Pro Tip: Feel free to adjust the icing recipe as needed. The amount of icing you prefer is such a personal preference, so make as much or as little as you need. Add additional lemon juice if it’s too thick for your liking, or more sweetener if it’s too thin. 

 

Best Sweetener To Use For Lemon Pound Cake

Our personal favorite sweetener to use for this keto lemon pound cake is Lakanto’s Granulated Monkfruit. We use Lakanto’s monkfruit for everything we make!

 

Lakanto’s Monkfruit is 100% keto friendly, has no nasty aftertaste, has a 1:1 ratio to sugar which makes it really convenient when converting traditional recipes to keto ones, is is all natural, and it is zero glycemic. Shop it here and use code “BUTTERTOGETHERK” for 20% off your entire purchase. Enjoy!

 

Then, as I mentioned previously, we use Lakanto’s powdered monkfruit to make the delicious glaze that tops this keto lemon pound cake. Lakanto’s powdered monkfruit is just like their granulated monkfruit, only in powdered form. So all of the great things that can be said about Lakanto’s granulated monkfruit can be said about their powdered Monkfruit!

 

Does Lemon Pound Cake Need To Be Regrigerated?

This keto lemon pound cake doesn’t need to be refrigerated, but it will keep longer and stay fresh longer if stored in the fridge.

 

If stored in the fridge, this cake will stay fresh for a week! If left on the counter, it should be consumed within a few days.

 

Can I Freeze This Lemon Pound Cake For Later?

Absolutely! This pound cake will store in the freezer and stay fresh for two-three months if stored properly. When you’re ready to enjoy it, just allow it to thaw in the fridge and enjoy!

 

However, I highly recommend that you make the lemon glaze fresh, just before enjoying, as it does not freeze and thaw well. The glaze will seep into the cake rather than stay on top (which may not be such a bad thing!). Otherwise, this is a great bake and freeze dessert!

 

What Kind of Almond Flour Should I Use?

If you want your keto lemon pound cake to be soft and moist, be sure to use super fine blanched almond flour! Almond meal or coarse almond flour will cause this cake to turn out rather dry. 

 

We recommend Wholesome Yum’s Super Fine Blanched Almond Flour. It has a 1:1 ratio to white four, is made from California almonds, tastes amazing, and best of all… it makes deliciously moist cakes! Grab it here and user discount code “BUTTERTOGETHER” for 10% off your entire purchase. 

 

 

Click HERE To Pin Keto Lemon Pound Cake 

 

Have you tried this recipe or any other recipe on the blog? Please rate it below and let us know what you think in the comments! We love hearing from you!

 

You can also share it on instagram and use the hashtag #buttertogetherkitchen and we will feature you on our page.

 

Enjoy!

More Keto Cake Recipes To Try:

Best Keto Low Carb Carrot Cake

Best No Bake Keto Cheesecake

Keto Coffee Cake

Best Keto Lemon Pound Cake

Yield: 16

Prep Time: 10 minutes

Cook Time: 1 hour 5 minutes

Total Time: 1 hour 15 minutes

Keto Lemon Pound Cake is decadent, moist, zesty, and tangy! In other words, it's everything you want in a lemon pound cake without everything you don't. This recipe is sure to be a hit with the whole family!

Print

Ingredients

• 1 stick of Butter
• 2 cups Lakanto Monkfruit Sweetener
• 1/4 cup Lemon Juice, fresh
• 3/4 cup Almond Milk
• 1 tsp Lemon Extract
• 4 Eggs
• 4 cups Almond Flour
• 1/2 tsp Baking Powder
• 1/2 tsp Salt
• 1/2 tsp Xanthan Gum
• 1/3 cup Lemon Zest, grated (about 3-4 lemons)

Lemon Icing

• 1/4 cup Lakanto Powdered Sweetener
• 1 tsp Lemon Extract
• 2 tsp Almond Milk

Instructions

1. Preheat oven to 350 degrees.
2. In a large sized bowl, cream together butter and sweetener until light and fluffy, approx. 5 minutes.
3. In a seprate medium sized bowl, mix together almond milk, lemon juice, and lemon extract.
4. In a seprate medium sized mixing bowl, sift all dry ingredients.
5. Mix eggs one by one into creamed butter and sweetener bowl. Mix in all wet ingredinets. Slowly mix in dry ingredinets.
6. Pour batter into loaf pan and bake for 60-65 minutes until cooked through and edges are golden.

Nutrition Information:

Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 230 Total Fat: 17.3g Carbohydrates: 5.05g Net Carbohydrates: 2g Fiber: 3.05g Protein: 7.7g

Nutritional Disclaimer: We are not certified nutritionists. Nutritional data is provided as a courtesy. The information provided is calculated through a free-web based nutrition calculator and is not guaranteed to be accurate. To ensure we provide you with good information, we look at a variety of calculators.