When I was just a kid, my parents would always let me pick out one single item from the bakery section every time that we would go to the grocery store. Nine times out of ten, I would go for a lemon pound cake. Those cakes were such a huge part of my childhood that even now I get a big smile on my face whenever I think about them. This classic keto lemon pound cake recipe makes a 100% keto-friendly version of this childhood favorite that tastes even better than the ones I so fondly remember. It’s made with a great mix of high quality fats and real lemons, while also making a fantastic homemade icing. Put it all together and you end up with one tasty lemon pound cake that your whole family won’t be able to get enough of.
A Classic Pound Cake Made Keto
The first order of business when making your lemon pound cake is to combine your almond flour with some baking powder and a pinch of salt. If you’ve been checking out some of our other keto recipes, I’m sure you know by now how much I love to use almond flour for my keto baking needs. Raw almonds are actually one of my go-to keto staples in general, as they’re such a great source of healthy fats, fiber, and protein. A handful of almonds makes for a great keto snack, and daily almond consumption actually provides some rather significant health benefits as well — they can improve cardiometabolic risk factors by helping to lower your ‘bad’ LDL cholesterol levels, while maintaining the level of ‘good’ HDL cholesterol in the bloodstream. (1)
Next, beat together your melted butter with a zero calorie sweetener. As usual, I’d recommend using grass-fed butter and an all-natural sweetening option like Stevia for this step. Once this mixture is nice and smooth, add in a bit of softened cream cheese (leave it sit at room temperature before using to make this easier) until it’s well combined. Finally, add in your eggs, vanilla extract, lemon juice, and lemon zest. Just as using almond flour helps to improve your cardiometabolic risk factors, so too does the lemon juice and zest — studies have found that daily lemon ingestion combined with even moderate walking had some rather significant benefits when it comes to treating hypertension. (2)
Now simply add your almond flour mixture into the lemon mixture until they’re well combined and bake for about an hour and a half. Once the pound cake comes out of the oven, you’re going to want to let it cool completely. While it’s cooling off, you can make the icing by mixing together your heavy whipping cream, lemon zest, and powdered erythritol. I understand some of you may be wary at the inclusion of the powdered erythritol as there have been claims it has been linked to cancer, however in depth studies have been conducted finding no tumor-inducing effects within erythritol. (3) Compared with refined sugar, which we know causes all sorts of negative health issues, I wouldn’t worry about the use of a moderate amount of powdered erythritol in this recipe.
More Good Keto Cake Recipes
- Keto Mug Cake
- Keto Cupcakes
- Keto Carrot Cake
- Keto Ice Cream Cake
- Keto Red Velvet Cake
- Keto Coffee Cake
- Keto Chocolate Lava Cake
- Keto Birthday Cake
- Keto Cheesecake
Keto Lemon Pound Cake
- Prep Time: 20 minutes
- Cook Time: 1 hour, 30 minutes
- Total Time: 1 hour, 50 minutes
- Yield: 12 1x
For the pound cake:
2 ½ cups almond flour
1 ½ tsp baking powder
pinch of salt
1 ¼ cup granulated Stevia or other low carb granulated sweetener
½ cup unsalted butter, melted
8 oz cream cheese, softened
8 eggs, at room temperature
1 ½ tsp vanilla extract
1 tbsp lemon juice
1 ½ tsp lemon zest
For the icing:
¼ cup powdered erythritol
3 tbsp heavy whipping cream
½ tsp lemon zest
- Preheat oven to 350°F.
- Line a 9×5 inch loaf pan with parchment paper. Set aside.
- In a bowl mix the almond flour, baking powder and pinch of sat. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment beat the butter and sweetener until smooth.
- Add the cream cheese and beat until well combined.
- Add the eggs, vanilla extract, lemon juice and lemon zest.
- Beat until smooth.
- Slowly add almond flour mixture and mix until well combined.
- Pour in the prepared pan.
- Bake for 75-90 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and allow to cool completely.
- To make the icing, mix all the ingredients.
- Pour the icing over the top of the pound cake and spread to cover the top.
- Slice and serve.