This Keto Lemon Pound Cake is the perfect low-carb dessert for lemon lovers! It’s moist, buttery, and bursting with bright citrus flavor in every bite. Made with almond flour and naturally sweetened, this cake is not only gluten-free and grain-free, but also low in carbs—just 3g net carbs per slice.
What truly sets this cake apart is the luscious lemon cream cheese glaze drizzled generously over the top. It adds a tangy, creamy finish that perfectly complements the bold lemon flavor of the cake.
Whether you’re serving it for brunch, a spring celebration, or as an afternoon treat with coffee, this keto pound cake is sure to impress—without kicking you out of ketosis!
If you’re in the mood for something bright and refreshing, this keto lemon pound cake is the ultimate low-carb treat. Bursting with citrusy flavor and topped with a rich lemon cream cheese glaze, every bite is perfectly moist, buttery, and satisfying. It’s an easy-to-make dessert that tastes just like the classic, with none of the sugar or guilt.
The texture is incredibly soft and fluffy, with a bold lemony punch that pairs beautifully with your morning coffee or afternoon tea. Made with simple keto-friendly ingredients, this almond flour cake has a lovely crumb and melts in your mouth. Whether you’re bringing it to a party or enjoying a slice at home, this lemon pound cake is sure to impress—even those not following a keto lifestyle.
Once you try it, you’ll see why this is a go-to dessert for lemon lovers. Sweet, tangy, and irresistibly good—this is the kind of recipe that quickly becomes a favorite.
Watch this quick step-by-step video to see how easy it easy to make the best keto lemon pound cake!
- 1 Why This Is the Best Keto Lemon Pound Cake Recipe
- 2 Ingredients You’ll Need For This Keto Lemon Pound Cake
- 3 Make the Keto Lemon Pound Cake
- 4 Tips & Variations for the Best Keto Lemon Pound Cake
- 5 Storing Ideas for Keto Lemon Pound Cake
- 6 Frequently Asked Questions
- 7 More Keto Cake Recipes
- 8 Keto Lemon Pound Cake
Why This Is the Best Keto Lemon Pound Cake Recipe
- Only 4g Net Carbs Per Slice: Perfect for anyone following a low-carb or keto lifestyle, this cake lets you enjoy dessert without breaking your carb limit.
- No Grains, No Sugar, No Guilt: Made entirely with almond flour and natural keto-friendly sweeteners, it’s free of gluten, refined sugar, and unnecessary additives.
- Incredibly Moist and Fluffy Texture: Thanks to the perfect ratio of ingredients, this pound cake is soft, buttery, and tender—just like traditional pound cake.
- Bold Lemon Flavor: Bursting with zesty lemon goodness in every bite, it’s perfectly balanced—not too sour or overpowering, just bright and refreshing.
- Finished with a Luscious Lemon Cream Cheese Glaze: The glaze adds a smooth, rich layer of creaminess that pairs beautifully with the tangy citrus cake.
- Versatile & Crowd-Pleasing: Delicious on its own or served with a dollop of keto whipped cream, a scoop of low-carb vanilla ice cream, or a sprinkle of lemon zest.
- Easy to Make Ahead: Keeps well in the fridge or freezer, making it perfect for meal prep or when you want a treat ready to go.
- Impressively Elegant: Great for brunch, tea time, holidays, or any celebration—no one will believe it’s keto!
Ingredients You’ll Need For This Keto Lemon Pound Cake
This ultra-fluffy and flavorful keto lemon pound cake comes together easily with just a handful of basic ingredients that you probably already have on hand:
- Eggs – Always use room-temperature eggs for a smooth, well-mixed batter. They also help reduce any noticeable eggy flavor and make the cake tender and moist.
- Coconut Oil – Adds moisture and a slight richness. For a more buttery flavor, feel free to substitute with unsalted butter.
- Almond Milk – Keeps the batter light. You can also use unsweetened coconut milk if preferred—just make sure it’s low in carbs.
- Vanilla Extract – Choose pure, high-quality vanilla extract to elevate the overall flavor of the cake and balance the tartness of the lemon.
- Sweetener – A powdered keto-friendly sweetener is best for a smooth texture. I recommend Monk Fruit sweetener—it blends beautifully and has no aftertaste.
- Almond Flour – Use superfine blanched almond flour for the best texture. Sifting it before mixing helps create a light and airy crumb without clumps.
- Baking Powder – Essential for giving the cake a perfect rise and making it fluffy.
- Lemon – You’ll need fresh lemon juice and lemon zest. The zest packs in intense citrus flavor, while the juice adds brightness and tang.
- Cream Cheese – Used for the lemon glaze. Make sure it’s room temperature to ensure a creamy, lump-free consistency.
Make the Keto Lemon Pound Cake
You can make this keto lemon pound cake following a few simple steps. So although it appears to be a lot of work, guess what? It isn’t nearly as complicated as it appears. Here is everything you have to do:
Start by adding all the wet ingredients to a bowl and mix them for about 30 seconds or until frothy.
Then add the dry ingredients and mix until well combined and a smooth, pourable batter forms.
Transfer the batter to the prepared loaf pan and bake for 50 minutes, or until a toothpick inserted into the center comes out clean.
Let the lemon pound cake cool down and prepare the lemon glaze.
Sugar-Free Lemon Glaze
- Add the lemon juice, powdered sweetener, and cream cheese into a bowl and combine until smooth and creamy.
- Once the lemon pound cake cools, drizzle the lemon glaze and sprinkle some lemon zest.
Tips & Variations for the Best Keto Lemon Pound Cake
- Sift the Dry Ingredients – Don’t skip this step! Sifting almond flour and baking powder helps break up clumps and creates a lighter, airier batter for a fluffier cake.
- Use Room-Temperature Ingredients – This ensures that everything blends smoothly and evenly. Cold ingredients can lead to a lumpy batter and uneven baking.
- Add Fresh Blueberries – Fold in a handful of fresh or frozen blueberries to transform this into a delicious lemon-blueberry pound cake, similar to my Keto Blueberry Bread.
- Clean Your Lemons Before Zesting – Always wash citrus fruits in a vinegar-water bath to remove wax or residue before zesting. This ensures a fresh, clean lemon flavor in your cake.
- Don’t Overmix the Batter – Mix just until combined to keep the cake soft and tender. Overmixing can lead to a dense or rubbery texture.
- Enhance with Extracts – Add a dash of lemon extract or almond extract for an extra flavor boost that complements the lemon zest beautifully.
- Top with Extra Glaze or Whipped Cream – Drizzle with a second layer of glaze, or serve with a dollop of keto whipped cream for a truly decadent finish.
- Make it Dairy-Free – Swap cream cheese in the glaze with dairy-free cream cheese alternatives and use coconut oilinstead of butter if needed.
- Boost Moisture – For an extra moist crumb, you can add 1–2 tablespoons of Greek yogurt or sour cream to the batter without altering the taste too much.
Storing Ideas for Keto Lemon Pound Cake
At Room Temperature: Store the lemon pound cake in an airtight container at room temperature for up to 5 days. Keep it in a cool, dark placeon your counter—no need to refrigerate unless your kitchen is very warm.
Can I Freeze This Lemon Pound Cake?
Yes, you can also freeze this lemon pound cake. Allow it to cool completely before wrapping each slice in parchment paper to prevent them from sticking together. They’ll keep for up to three months in the freezer.
Frequently Asked Questions
Pound Cake Vs. Regular Cake
Compared with normal cakes, pound cakes are often mild in flavor due to their richness and are eaten plain or with delicious icing. Normally, they’re baked in a loaf pan or a Bundt pant.
Can I Make This Keto Lemon Almond Flour Pound Cake Ahead Of Time?
This keto lemon pound cake is perfect for making ahead of time and satisfying your sweet craving whenever you want.
Is Lemon Keto-Friendly?
A wedge of lemon (or lime) contains very little carbohydrates – less than half a gram. So yes, lemons are on the list of keto-approved fruits.
More Keto Cake Recipes
- Coconut Flour Chocolate Cake
- The Best Keto Chocolate Cake
- Keto Blueberry Dump Cake
- Almond Flour Cake
Keto Lemon Pound Cake
Description
Ingredients
- 5 eggs large, room temperature
- 3 cups almond flour blanched
- ¾ cup sweetener granulated
- ½ cup coconut oil or melted butter
- ¼ cup almond milk unsweetened
- 1 tbsp baking powder
- 2 tsp vanilla extract
- 1 tbsp lemon zest
- 2 tbsp lemon juice
Lemon Glaze
- 2 oz cream cheese room temperature
- 1/4 cup sweetener powdered
- 3 tbsp lemon juice fresh, or more to thin out the glaze
Instructions
- Preheat the oven to 350°F/ 180°C. Line a 9-inch x 5-inch loaf pan with parchment paper. Set aside.
- In a large mixing bowl, add the eggs, sweetener, melted coconut oil, lemon juice, lemon zest, almond milk, and vanilla extract. Mix for 30 seconds until frothy using an electric mixer.
- Add the almond flour and baking powder and mix until the batter looks smooth and slightly thick but pourable.
- Transfer the batter to the prepared loaf pan and smooth the top using a spatula.
- Bake in preheated oven at 350°F (180°C) for 50-55 minutes or until it looks golden brown on top and a toothpick inserted in the center comes out clean.
- Cool for 10 minutes in the loaf pan, then transfers to a cooling rack to cool completely.
Lemon Glaze
- Combine all the ingredients using an electric mixer until smooth and creamy. Add more liquid to thin the glaze until it reaches the desired consistency.
- Generously drizzle the lemon glaze over the lemon pound cake. Enjoy!
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.