Easy Peezy Keto Lemon Pound Cake
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Introduction
Pound cake is an all-time favorite dessert! Lemon pound cake(the non-keto version) is a beautiful combination of soft and sweet with a hint of tangy that is simply divine. So, you best believe that our keto lemon pound cake is no different than the original in that aspect. It has everything we all love in a pound cake without the ingredients we don’t!
Say goodbye to those carb-heavy cravings and hello to the best keto lemon pound cake recipe. This recipe uses almond flour and a sugar substitute to make it low-carb so that you can indulge without guilt. Oh! We did not mention the best part— the delicious sweet lemon glaze drizzled on top, a literal icing on the cake!
If lemon is your thing, preheat your oven, gather the necessary ingredients, and let’s get baking because this keto lemon pound cake recipe will become your new go-to dessert. So good that even your non-keto friends will reach for seconds.
What You Would Need and Why
Frequently Asked Questions
Can You Make This Keto Lemon Pound Cake Into Cupcakes?
For sure! To turn this pound cake into cupcakes, make the batter as directed in the recipe, 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 to ensure they aren’t being overbaked.
How To Make Keto Lemon Glaze
Keto lemon glaze is super simple to make and even easier to enjoy! All you need to make it is– lemon extract, a sugar alternative, and almond milk!
Lakanto’s Powdered Monk Fruit 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 personal, 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.
If you would rather have a non- lemon icing, give this Dairy Free Keto Icing a try!
Does The Keto Lemon Pound Cake Need To Be Refrigerated?
This pound cake does not need to be refrigerated, but it can be stored in an airtight container for up to 3 days. It will last for about 2 days at room temperature. If you plan to hold it for longer, it’s best to keep it in the refrigerator.
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, allow it to thaw in the fridge and enjoy!
However, I recommend making the lemon glaze fresh 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 fantastic, and makes deliciously moist cakes! Grab it here and use discount code “BUTTERTOGETHER” for 10% off your entire purchase.
Wrap Up
If you are still with me, you should have just made a delicious and keto lemon pound cake. Yay! This recipe is perfect for those who want to enjoy a sweet treat without compromising their ketogenic diet. We hope you enjoy making and eating this cake as much as we do. Happy baking!
Have you tried this recipe or any other recipe on the blog? Please rate it below and let us know your thoughts in the comments! We love hearing from you!
Ingredients
Cake Batter
- 8 oz butter, unsalted
- 2 cups lakanto classic monkfruit sweetener
- ¼ cup lemon juice, fresh
- ¾ cup almond milk, unsweetened
- 1 tsp lemon extract
- 4x large egg
- 4 cups almond flour
- ½ tsp baking powder
- ½ tsp salt
- ½ tsp xanthan gum
- ⅓ cup lemon zest, about 3-4 lemons
Lemon Icing
Nutrition Facts
16 servings per recipe| Per Serving 300 | Per Recipe 4790 | |||
| 16 ⅕ servings of butter, unsalted (8 oz) @ 100 each | 101.25 | 1619.97 | ||
| 4 servings of lemon juice (¼ cup) @ 3 each | 0.75 | 12 | ||
| ¾ serving of almond milk, unsweetened (¾ cup) @ 30 each | 1.41 | 22.5 | ||
| 4 servings of large egg (4 x) @ 60 each | 15 | 240 | ||
| 32 servings of almond flour (4 cups) @ 90 each | 180 | 2879.99 | ||
| ⅙ serving of xanthan gum (½ tsp) @ 5 each | 0.05 | 0.83 | ||
| 5 ⅓ servings of lemon zest (⅓ cup) @ 3 each | 1 | 15.98 | ||
| 0.05 serving of almond milk, unsweetened (2 tsp) @ 30 each | 0.08 | 1.25 | ||
| 28g | 36% | 452g | 580% | |
| 16 ⅕ servings of butter, unsalted (8 oz) @ 11 g each | 11.14 g | 178.2 g | ||
| ¾ serving of almond milk, unsweetened (¾ cup) @ 2.5 g each | 0.12 g | 1.88 g | ||
| 4 servings of large egg (4 x) @ 4 g each | 1 g | 16 g | ||
| 32 servings of almond flour (4 cups) @ 8 g each | 16 g | 256 g | ||
| 0.05 serving of almond milk, unsweetened (2 tsp) @ 2.5 g each | 0.01 g | 0.1 g | ||
| 8g | 42% | 135g | 677% | |
| 16 ⅕ servings of butter, unsalted (8 oz) @ 7 g each | 7.09 g | 113.4 g | ||
| 4 servings of large egg (4 x) @ 1.5 g each | 0.38 g | 6 g | ||
| 32 servings of almond flour (4 cups) @ 0.5 g each | 1 g | 16 g | ||
| Trans Fat | 0g | 0% | 0g | 0% |
| 83mg | 28% | 1326mg | 442% | |
| 16 ⅕ servings of butter, unsalted (8 oz) @ 30 mg each | 30.37 mg | 485.99 mg | ||
| 4 servings of large egg (4 x) @ 210 mg each | 52.5 mg | 840 mg | ||
| 120mg | 5% | 1920mg | 83% | |
| ¾ serving of almond milk, unsweetened (¾ cup) @ 170 mg each | 7.97 mg | 127.5 mg | ||
| 4 servings of large egg (4 x) @ 70 mg each | 17.5 mg | 280 mg | ||
| 2 servings of baking powder (½ tsp) @ 160 mg each | 20 mg | 320 mg | ||
| 2 servings of salt (½ tsp) @ 590 mg each | 73.75 mg | 1180 mg | ||
| ⅙ serving of xanthan gum (½ tsp) @ 10 mg each | 0.1 mg | 1.67 mg | ||
| 0.05 serving of almond milk, unsweetened (2 tsp) @ 170 mg each | 0.44 mg | 7.08 mg | ||
| 33g | 12% | 525g | 191% | |
| 48 servings of lakanto classic monkfruit sweetener (2 cups) @ 8 g each | 24 g | 384 g | ||
| 4 servings of lemon juice (¼ cup) @ 1 g each | 0.25 g | 4 g | ||
| ¾ serving of almond milk, unsweetened (¾ cup) @ 1 g each | 0.05 g | 0.75 g | ||
| 4 servings of large egg (4 x) @ 0.99 g each | 0.25 g | 3.96 g | ||
| 32 servings of almond flour (4 cups) @ 3 g each | 6 g | 96 g | ||
| ⅙ serving of xanthan gum (½ tsp) @ 7 g each | 0.07 g | 1.17 g | ||
| 5 ⅓ servings of lemon zest (⅓ cup) @ 1 g each | 0.33 g | 5.33 g | ||
| 1 serving of lakanto powdered monkfruit sweetener (¼ cup) @ 30 g each | 1.88 g | 30 g | ||
| 0.05 serving of almond milk, unsweetened (2 tsp) @ 1 g each | 0 g | 0.04 g | ||
| 2g | 8% | 36g | 130% | |
| 32 servings of almond flour (4 cups) @ 1 g each | 2 g | 32 g | ||
| ⅙ serving of xanthan gum (½ tsp) @ 7 g each | 0.07 g | 1.17 g | ||
| 5 ⅓ servings of lemon zest (⅓ cup) @ 0.6 g each | 0.2 g | 3.2 g | ||
| 2g | 35g | |||
| 4 servings of lemon juice (¼ cup) @ 0.4 g each | 0.1 g | 1.6 g | ||
| 32 servings of almond flour (4 cups) @ 1 g each | 2 g | 32 g | ||
| 5 ⅓ servings of lemon zest (⅓ cup) @ 0.3 g each | 0.1 g | 1.6 g | ||
| 26g | 414g | |||
| 48 servings of lakanto classic monkfruit sweetener (2 cups) @ 8 g each | 24 g | 384 g | ||
| 1 serving of lakanto powdered monkfruit sweetener (¼ cup) @ 30 g each | 1.88 g | 30 g | ||
| 5g | 75g | |||
| 4 servings of lemon juice (¼ cup) @ 1 g each | 0.25 g | 4 g | ||
| ¾ serving of almond milk, unsweetened (¾ cup) @ 1 g each | 0.05 g | 0.75 g | ||
| 4 servings of large egg (4 x) @ 0.99 g each | 0.25 g | 3.96 g | ||
| 32 servings of almond flour (4 cups) @ 2 g each | 4 g | 64 g | ||
| 5 ⅓ servings of lemon zest (⅓ cup) @ 0.4 g each | 0.13 g | 2.13 g | ||
| 0.05 serving of almond milk, unsweetened (2 tsp) @ 1 g each | 0 g | 0.04 g | ||
| 8g | 15% | 122g | 243% | |
| 4 servings of lemon juice (¼ cup) @ 0.1 g each | 0.02 g | 0.4 g | ||
| ¾ serving of almond milk, unsweetened (¾ cup) @ 1 g each | 0.05 g | 0.75 g | ||
| 4 servings of large egg (4 x) @ 6 g each | 1.5 g | 24 g | ||
| 32 servings of almond flour (4 cups) @ 3 g each | 6 g | 96 g | ||
| 5 ⅓ servings of lemon zest (⅓ cup) @ 0.1 g each | 0.03 g | 0.53 g | ||
| 0.05 serving of almond milk, unsweetened (2 tsp) @ 1 g each | 0 g | 0.04 g | ||
About these numbers: We are home cooks, not certified nutritionists. Nutrition is shared as a courtesy and calculated with free online nutrition calculators — we compare a few to get as close as we can — so please treat it as a helpful estimate rather than a guarantee. The brands you buy, any swaps you make, and how generously you portion the recipe will all move these numbers.
Directions
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Preheat your oven to 350 degrees F (180 degrees C). Grease a 9x5 inch loaf pan with butter or cooking spray.
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In a large mixing bowl, cream together 8 oz (2 sticks) of butter and 2 cups of Lakanto Monk Fruit Sweetener until light and fluffy, which should take about 5 minutes.
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In a separate medium-sized bowl, mix together 3/4 cup of almond milk, 1/4 cup of fresh lemon juice, and 1 tsp of lemon extract.
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In another medium-sized mixing bowl, sift together 4 cups of almond flour, 1/2 tsp of baking powder, 1/2 tsp of salt, and 1/2 tsp of xanthan gum. Add in the in 1/3 cup of grated lemon zest.
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Add in the eggs one by one into the creamed butter and sweetener mixture.
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Mix in the wet ingredients and slowly mix in the dry ingredients.
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Pour the batter into the prepared loaf pan and bake for 60-65 minutes, or until the edges are golden and a toothpick inserted into the center of the cake comes out clean.
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While the cake is baking, mix together 1/4 cup of Lakanto Powdered Sweetener, 1 tsp of lemon extract, and 2 tsp of almond milk in a small bowl to make the glaze.
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Once the cake is done, let it cool in the pan for 10 minutes before removing it and placing it on a wire rack to cool completely. Once the cake is cool, you can drizzle the glaze over the top of the cake.
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Slice the cake and enjoy!
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Notes
Tips and Tricks
- Make sure all the ingredients are at room temperature before you start baking for better results.
- If you find that your lemon pound cake is browning too quickly, you can tent the top with foil to prevent over-browning.
- This cake can be stored in an airtight container in the refrigerator for up to 3 days.
- Serve it with a dollop of whipped cream or a scoop of keto-friendly ice cream for added decadence.
Substitutions ( We all do this)
- For the sweetener: You can use any keto-friendly sweetener in place of Lakanto Monk Fruit Sweetener, such as erythritol or stevia.
- For the almond flour: You can use coconut flour as a substitute, however, keep in mind that it absorbs more liquid than almond flour and you may need to adjust the amount of liquid you use.
- For the butter: You can use coconut oil or ghee as a substitute.
- For the lemon extract: You can use vanilla extract as a substitute.
- For the almond milk: you can use coconut milk as a substitute.
Keep in mind that these substitutions may change the taste, texture and nutritional information of the final product. Note: Almond Flour, Xanthan Gum and Lakanto sweeteners are keto-friendly ingredients, they help to make the recipe low in carbs, while keeping it moist and delicious.