Citrus lovers, this keto lemon pound cake is fluffy, moist, buttery and wonderfully refreshing. It’s one of those simple cakes that just ticks every box. The two-ingredient lemon glaze also adds an extra special dimension to take this pound cake to the next level.
Pull on your comfies, put the kettle on and cut yourself a fat slice! I’m thinking we should get a ‘Do Not Disturb’ sign for the door for moments like this, don’t you think?
I love to serve this low carb lemon pound cake with a dollop of Greek or coconut yogurt but feel free to add whipped cream or keto ice cream if you prefer.
Line a 7 x 4.5 x 3-inch (17.7 x 11.4 x 7.6-cm) loaf pan with greaseproof paper and grease with a little oil to prevent sticking.
In a mixing bowl, using an electric whisk or stand mixer, beat the butter and sweetener until fluffy. Note that the butter needs to be soft and at room temperature for this to work.
Separate the egg whites from the yolks.
Add the egg yolks and lemon zest to the butter mix and cream together. Note that the eggs need to be at room temperature to prevent splitting. If the mixture splits, though, don’t worry too much as it will fix itself in the oven!
In a clean mixing bowl, beat the egg whites using an electric whisk until light and fluffy.
In another clean bowl, mix the almond flour with the baking powder, and salt, ensuring the baking powder is distributed evenly throughout the mix.
Add the dry ingredients to the wet using an electric whisk. Add the yogurt and lemon juice, and beat until combined. Gently fold in the egg whites using a spatula. Do this carefully so as not to deflate the egg whites.
Bake for about 45 minutes and cover the top loosely with tin foil so it doesn't brown too much. Continue baking for another 15 to 25 minutes until you can insert and remove a toothpick without many crumbs sticking. This lemon pound cake will continue to cook and firm up as it cools so try not to overcook it.
Remove from the oven and allow to cool in the tin. Allow to fully cool out of the tin. I left mine covered overnight because I baked it in the evening and it was perfect to slice in the morning.
Glaze
Place the powdered erythritol in a bowl. Add the lemon juice and stir to combine.
If the glaze is too runny, place it in the fridge for 5 to10 minutes, but not too long so that it sets. If too thick, add a touch more lemon juice.
To add the icing, place the lemon cake on a wire rack with a baking tray underneath to catch the drips. Pour on the icing and top with optional lemon zest. If you leave the cake out, the icing will set more.
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Nutrition Facts
Keto Lemon Pound Cake
Amount Per Serving
Calories 261Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 9g56%
Cholesterol 93mg31%
Sodium 203mg9%
Potassium 65mg2%
Carbohydrates 7g2%
Fiber 3g13%
Sugar 2g2%
Protein 7g14%
Vitamin A 454IU9%
Vitamin C 8mg10%
Calcium 89mg9%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie keto diet.
Butter - Make sure the butter is soft and at room temperature. This is essential for the butter to cream with the sweetener.
Eggs - Make sure the eggs and butter are at room temperature to prevent splitting.
Mix all the dry ingredients together first - This will ensure the baking powder is evenly distributed through the mix which will mean a fluffier pound cake.
Almond flour - Choose regular almond flour over super fine. Super fine works but the mix will be flatter.