Keto Lemon Pound Cake

This Keto Lemon Pound Cake is everything you want in a classic tea-time treat — rich, buttery, tender, and infused with the perfect balance of sweet and tangy lemon. Each slice melts in your mouth with a light crumb and refreshing citrus aroma. Drizzled with a silky sugar-free lemon glaze, it’s the perfect dessert for spring brunches, afternoon coffee, or anytime you want a taste of sunshine — without the carbs or guilt.

🧾 Ingredients

Servings: 10 | Prep time: 10 minutes | Bake time: 45–55 minutes

For the Cake:

2 cups almond flour
¼ cup coconut flour
1½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, softened
¾ cup granular sweetener (monk fruit, erythritol, or allulose)
4 large eggs, room temperature
¼ cup sour cream or Greek yogurt (adds moistness)
⅓ cup unsweetened almond milk
2 tablespoons fresh lemon juice
1 tablespoon finely grated lemon zest
1 teaspoon vanilla extract
½ teaspoon lemon extract (optional, for extra citrus punch)

For the Lemon Glaze:

¼ cup powdered sweetener
1–2 tablespoons fresh lemon juice
½ teaspoon lemon zest

👩‍🍳 Instructions

1. Preheat the oven:
Set your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.

2. Mix dry ingredients:
In a medium bowl, whisk together almond flour, coconut flour, baking powder, and salt. Set aside.

3. Cream butter and sweetener:
In a large bowl, beat the softened butter and sweetener together using a hand mixer until light and fluffy — about 2 minutes. This step gives the pound cake its classic, tender texture.

4. Add eggs and flavorings:
Beat in the eggs one at a time, then add sour cream, almond milk, lemon juice, lemon zest, vanilla, and (if using) lemon extract. Mix until smooth.

5. Combine and mix:
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. The batter will be thick and creamy.

6. Bake:
Pour the batter into the prepared loaf pan and smooth the top. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean and the top is golden.

7. Cool completely:
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before glazing.

8. Make the glaze:
In a small bowl, whisk together the powdered sweetener, lemon juice, and zest until smooth. Adjust consistency as needed — thicker for spreading or thinner for drizzling.

9. Glaze and serve:
Drizzle the glaze over the cooled cake. Slice and serve with tea, coffee, or fresh berries for a bright and refreshing finish!

🍽️ Serving Ideas

Serve with whipped cream and raspberries for an elegant dessert.
Enjoy a slice for breakfast or brunch with a cup of black coffee.
For extra indulgence, top with a dollop of keto lemon curd or cream cheese frosting.

💡 Tips & Variations

Super moist version: Add 1 tablespoon of melted coconut oil or MCT oil to the batter.
Dairy-free option: Substitute butter with coconut oil and sour cream with coconut cream.
Make it pop: For a bakery-style crust, sprinkle a few shavings of lemon zest on top before baking.
Mini loaves or muffins: Divide the batter into muffin tins and bake for 18–22 minutes.

🔢 Approximate Nutrition (per slice, without glaze)

Calories: 230
Fat: 21g
Protein: 6g
Net Carbs: 3–4g

Keto Lemon Pound Cake