Spring is finally here and the sun is shining. You want a treat that feels light and fresh. This Keto Lemon Pound Cake is exactly what you need.
It delivers a bright citrus punch in every bite. The texture is dense yet perfectly moist. You can enjoy a slice without any of the guilt.
Why This Recipe Is a Winner
This recipe is a winner for your healthy reset. It uses simple pantry staples like almond flour. The cream cheese makes the crumb unbelievably tender.
You get all the flavor with very few carbs. It is perfect for a bright spring morning. Your whole family will love this citrus treat.
Simple Cooking Method
Making this cake is very straightforward. You only need a stand mixer and a loaf pan. Even beginners can master this simple method.
The batter comes together quickly and smells wonderful. You will feel like a pro baker today. It is practically foolproof for any home cook.
Ingredients You’ll Need
These ingredients are mostly low-carb pantry staples you likely have.
- 2.5 cups blanched almond flour
- 1/4 cup coconut flour
- 1/2 cup unsalted butter, softened
- 4 oz cream cheese, room temperature
- 3/4 cup granulated allulose or erythritol
- 4 large eggs, room temperature
- 1/3 cup sour cream
- 2 tbsp lemon zest
- 3 tbsp fresh lemon juice
- 1 tsp lemon extract
- 1 tsp vanilla extract
- 1 tbsp baking powder
- 1/4 tsp salt
- 1/2 cup powdered erythritol (for glaze)
- 2 tbsp lemon juice (for glaze)
Step-by-Step Directions
- Preheat oven to 350°F (175°C). Line a 9×5 inch loaf pan with parchment.
- Beat the butter, cream cheese, and sweetener until light and fluffy.
- Add eggs one at a time. Incorporate each fully before adding the next.
- Mix in the sour cream, zest, juice, and extracts.
- Whisk the flours, baking powder, and salt in a separate bowl.
- Gradually combine the dry ingredients into the wet batter.
- Transfer the batter into the loaf pan. Level it with a spatula.
- Bake for 50 minutes. Ensure the center reaches 200°F (93°C).
- Cool in the pan for 20 minutes. Move to a wire rack.
- Whisk the glaze ingredients. Drizzle over the cooled pound cake.
Best Ways to Enjoy It
Serve a thick slice warm with your morning coffee. This cake is the star of any weekend brunch table. You can even top it with fresh raspberries.
It feels special enough for a light dessert too. Set the table and share it with your family. It is the perfect way to celebrate the season.
How to Store Leftovers
Keep your cake fresh in an airtight container. It stays moist in the fridge for 5 days. You can also freeze individual slices for later.
Wrap each slice tightly in plastic wrap first. Thaw it at room temperature for a quick snack. It tastes fresh and bright even after freezing.
Tips for Best Results
- Don’t skip the lemon zest for maximum flavor.
- Use room temperature eggs for a smooth batter.
- Line your pan with parchment for easy removal.
- Check the internal temp to ensure it is cooked.
- For Spring, garnish with edible flowers for beauty.
- Let it cool completely before adding the sweet glaze.
- Use a sharp knife for clean, beautiful slices.
Easy Flavor Ideas
- Add a tablespoon of poppy seeds for crunch.
- Swap lemon for lime for a tropical twist.
- Top with toasted almonds for extra texture.
- Use a vanilla glaze for a milder sweetness.
Common Questions
Can I make this ahead of time?
Yes, you can bake it the day before. The flavors actually deepen overnight in the fridge. Just glaze it right before you serve.
Why is my cake dry?
Almond flour can be tricky if overbaked. Watch your timer closely and check it early. Using sour cream helps keep it very moist.
I hope this bright Keto Lemon Pound Cake brings joy to your table. It is the perfect way to welcome the fresh energy of spring. Happy baking!
— Lidia
Ingredients
- 2.5 cups blanched almond flour
- 1/4 cup coconut flour
- 1/2 cup unsalted butter, softened
- 4 oz cream cheese, room temperature
- 3/4 cup granulated allulose or erythritol
- 4 large eggs , room temperature
- 1/3 cup sour cream
- 2 tbsp lemon zest
- 3 tbsp fresh lemon juice
- 1 tsp lemon extract
- 1 tsp vanilla extract
- 1 tbsp baking powder
- 1/4 tsp sal t
- 1/2 cup powdered erythritol (for glaze)
- 2 tbsp lemon juice (for glaze)
Instructions
- Preheat oven to 350°F (175°C) and line a 9x5 inch loaf pan with parchment paper.
- Beat the softened butter, cream cheese, and granulated sweetener in a stand mixer until light and fluffy.
- Add eggs one at a time, ensuring each is fully incorporated before adding the next.
- Incorporate the sour cream, lemon zest, lemon juice, and extracts into the wet mixture.
- Whisk the almond flour, coconut flour, baking powder, and salt in a separate container.
- Gradually combine the dry ingredients into the wet batter until smooth and homogeneous.
- Transfer the batter into the loaf pan and level the surface with a spatula.
- Bake for 50 minutes or until an internal temperature probe reaches 200°F (93°C) or a toothpick comes out clean.
- Cool in the pan for 20 minutes, then move to a wire rack to reach room temperature.
- Whisk the glaze ingredients until smooth and drizzle over the cooled pound cake.
