We’re Drooling Over Our Keto Lemon Pound Cake Recipe

Keto Lemon Pound Cake

yield: 10 SERVINGS

prep time: 15 MINUTES

cook time: 60 MINUTES

total time: 1 HOUR 15 MINUTES

Ingredients

Directions

1

Set out butter, cream cheese, sour cream, and eggs to let them come to room temperature. It'll take about an hour.

2

Preheat oven to 325 degrees. Place the oven rack in the middle of the oven. Line an 8x4-inch loaf pan with parchment paper.

3

Using an electric mixer, beat butter on high for 1 minute. Add cream cheese to the mixer with the butter and beat on high for another 1 to 2 minutes, until well combined. Scrape down the edges as needed.

4

Add the keto granular sweetener to the mixer and beat on high until light and fluffy, about 2 to 3 minutes. Then add the sour cream, vanilla extract, lemon extract, lemon zest, and mix to combine. Scrape down the edges as needed.

5

Add the eggs one at a time. Mix each egg until just incorporated, about 5 to 8 seconds on low after each egg. You don't want to over mix the batter. Scrape down the edges of the bowl after adding the eggs.

6

Next, add in the salt and baking powder. Mix on low until just combined. Then finally add the almond flour. You can sift the almond flour prior to adding (it does make for a finer crumb). Mix in the almond flour until just combined. Again, you don't want to over mix the batter.

7

Pour the batter into the prepared loaf pan. Tap the pan on the counter several times to remove any air bubbles. Bake for 60-70 minutes, until lightly browned and a toothpick inserted in the center comes out clean. Check the cake at 30 minutes and every 10 to 15 minutes after that to prevent it from over-browning. If it starts to look like the edges are going to burn, tent the cake with aluminum foil.

8

Let the cake cool for about 2 hours before removing from the pan. Cut into 10 slices. Serve with keto whipped cream and berries if desired.

9

To make the keto whipped cream: 

Using an electric mixer, beat 1 cup heavy whipping cream, 1 tablespoon keto confectioners sweetener, and 1 teaspoon vanilla extract on high until peaks form. Top the cake with whipped cream. Enjoy!

Nutrition Information

Yield: 12 slices, Serving Size: 1 slice
Amount Per Serving: 243 Calories | 22.3g Fat | 15.6g Total Carbs | 2g Fiber | 1.3g Sugar | 10.7g Sugar Alcohol | 6.4g Protein | 2.9g Net Carbs

Brought to you by Hip2Keto.

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7 Comments
4.2 / 27 ratings
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You would never guess this keto lemon pound cake is low-carb.

fork bite of Keto Lemon Pound Cake

My mouth is watering just thinking about this cake.

Sometimes the simplest desserts can be the most scrumptious. Pound cake is a classic dessert that has held the test of time. Traditionally it’s made with a lot of butter, a lot of flour, a lot of sugar, and a lot of eggs. For example, this Martha Stewart recipe has a pound of flour, two cups of butter, two cups of sugar, and nine eggs! 🤯

But this keto lemon pound cake recipe doesn’t carry that kind of weight, while still being dense, delicious, and holding its own as a crave-worthy and mouth-watering dessert.

Speaking of cake, check out all of our keto cake recipes on Hip2Keto.

slice of cream cheese keto pound cake with whipped cream

Cream cheese in a pound cake?

This recipe is a nice keto twist on the traditional pound cake. And honestly, it does not taste anything like a keto-friendly cake. Adding cream cheese to the mix creates a moister cake and adds a bit of tang to the flavor that is just so good!

Of course, to make this a keto lemon pound cake, I swapped out the regular flour for almond flour and used a keto sweetener. The end result is a rich, dreamy cake that will have you turning to this recipe every time you’re dreaming of diving a fork into something scrumptious!

keto lemon pound cake

Tips for making the BEST keto lemon pound cake: 

  • Make sure the butter, cream cheese, sour cream, and eggs are at room temperature. This is one of those recipes where it actually matters! Set those items out on the counter at least an hour before you start baking. Room temperature items mix together better to create a perfectly emulsified batter. If your eggs are still chilled, they’ll cool down the butter and create a curdled-looking batter which can make your cake too dense.
  • Parchment paper is the key! The first time I made this recipe, I generously buttered the pan, and it still stuck terribly. Then I buttered and floured, and even with that it still stuck. So parchment paper is the only thing that worked for me!
  • Depending on your oven, it might take longer than 60 to 70 minutes to bake this cake. Bake it until a toothpick comes out of the center completely clean.
  • If your keto lemon pound cake starts to get too brown, tent it with aluminum foil to cook through the center but not burn the top.
  • Don’t skip the lemon extract, as it brightens the cake so much! To make it even more lemony, you could add lemon zest in addition to the lemon extract!
  • Feel free to slice your cake and then freeze it for a later date! The cake should last in the freezer for a couple of months if stored covered.

Keto Lemon Pound Cake ingredients

creaming together butter and cream cheese

adding keto sweetener to mixing bowl

 Pound Cake batter

Cake batter in a mixing bowl

adding almond flour to mixing bowl

Cake batter in mixing bowl

Keto lemon Pound Cake unbaked

baked Keto lemon Pound Cake

sliced Keto lemon Pound Cake

fork bite of Keto lemon Pound Cake


Print

Keto Lemon Pound Cake

yield: 10 SERVINGS

prep time: 15 MINUTES

cook time: 60 MINUTES

total time: 1 HOUR 15 MINUTES

Crave-worthy pound cake made with almond flour, butter, and cream cheese, flavored with the perfect hint of lemon and vanilla.

Ingredients

Directions

1

Set out butter, cream cheese, sour cream, and eggs to let them come to room temperature. It'll take about an hour.

2

Preheat oven to 325 degrees. Place the oven rack in the middle of the oven. Line an 8x4-inch loaf pan with parchment paper.

3

Using an electric mixer, beat butter on high for 1 minute. Add cream cheese to the mixer with the butter and beat on high for another 1 to 2 minutes, until well combined. Scrape down the edges as needed.

4

Add the keto granular sweetener to the mixer and beat on high until light and fluffy, about 2 to 3 minutes. Then add the sour cream, vanilla extract, lemon extract, lemon zest, and mix to combine. Scrape down the edges as needed.

5

Add the eggs one at a time. Mix each egg until just incorporated, about 5 to 8 seconds on low after each egg. You don't want to over mix the batter. Scrape down the edges of the bowl after adding the eggs.

6

Next, add in the salt and baking powder. Mix on low until just combined. Then finally add the almond flour. You can sift the almond flour prior to adding (it does make for a finer crumb). Mix in the almond flour until just combined. Again, you don't want to over mix the batter.

7

Pour the batter into the prepared loaf pan. Tap the pan on the counter several times to remove any air bubbles. Bake for 60-70 minutes, until lightly browned and a toothpick inserted in the center comes out clean. Check the cake at 30 minutes and every 10 to 15 minutes after that to prevent it from over-browning. If it starts to look like the edges are going to burn, tent the cake with aluminum foil.

8

Let the cake cool for about 2 hours before removing from the pan. Cut into 10 slices. Serve with keto whipped cream and berries if desired.

9

To make the keto whipped cream: 

Using an electric mixer, beat 1 cup heavy whipping cream, 1 tablespoon keto confectioners sweetener, and 1 teaspoon vanilla extract on high until peaks form. Top the cake with whipped cream. Enjoy!

Nutrition Information

Yield: 12 slices, Serving Size: 1 slice
Amount Per Serving: 243 Calories | 22.3g Fat | 15.6g Total Carbs | 2g Fiber | 1.3g Sugar | 10.7g Sugar Alcohol | 6.4g Protein | 2.9g Net Carbs

Brought to you by Hip2Keto.

sliced keto lemon pound cake on a cutting board

“I’ll have another keto pound cake slice, please!”

My first two keto cream cheese pound cake attempts stuck in the pan and basically fell apart. But that didn’t stop my family from devouring those sad-looking cakes. 😂 In fact, the first cake barely lasted a day! I hope you love this recipe as much as my family and I do.

Oh and don’t forget to top with delicious homemade keto whipped cream and berries for a gorgeous presentation!

lemon pound cake with whipped cream

Check out what my sidekick Jen had to say about this keto lemon pound cake:

“The lemon smells so good when mixing your ingredients together! If you taste the batter, you may want to eat it all before cooking. This cooked perfectly and came out a beautiful golden brown. It smelled so good in the oven, it was hard to wait for it to cool to eat it.

This pound cake is moist, yummy, and sweet! You can eat it plain or add whipped cream and berries for a shortcake dessert. The recipe is a keeper in my house. YUM!”


Bake this luscious keto lemon zucchini loaf next!


About the writer:

Emily graduated with a Bachelor’s Degree in Nutrition and Dietetics from the University of Idaho, holds 5 years of blogging experience, and has been featured in Every Day Health and Women's Health Magazine.


Join The Discussion

Comments 7

  1. Jane

    I’ve been cooking Keto recipes for quite a few years now and I have to say, this recipe, HANDS DOWN, wins the pound cake category!!! The crumb is perfect and balance of flavors are, too. I used Xylitol because that’s my favorite sweetener and I might back off just a tad on that next time. It was very sweet which was totally ok, but I didn’t have any fruit or anything with it, so that might make a difference.

    • Lina D (Hip2Save Sidekick)

      Wow Jane thanks so much for sharing your success with this recipe! I’m glad you love it 💕

  2. LORI63

    Does anyone find almond flour makes everything crumbly and dry? I’ve used coconut flour, lupine flower. Still dry. Or am I doing something wrong?

    • Emily (Hip Sidekick)

      Hello, almond flour can definitely be crumbly sometimes. We’ve updated the recipe to include sour cream, which helps make the cake moister. You could also try adding 1/2 teaspoon xanthan gum for a softer texture. Hope that helps!

  3. Carol

    Lemon Zest- I’m allergic to the zest. Please help.. Any suggestion on how to alter this recipe, so anxious to make this..
    I can use other 🍋 lemon products, lemon extract, lemon juice, lemon stevia… can the zest be replaced with any of these??

    • Jennifer (Hip Sidekick)

      You can omit the lemon zest and it will still taste great, Carol!

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