Keto Lemon Pound Cake

Moist, soft, and dense are the best ways to describe this Keto Lemon Pound Cake. This Keto cake recipe is so easy to make. Room temperature butter and cream cheese are blended with sweetener until fluffy and then combined with lots of eggs (great for hitting protein targets) and baked to golden brown perfection. The result is a light, yet dense cake that is moist, flavorful, and soft compared to most Keto dessert and low-carb dessert recipes. The final loaf is drizzled with the most tart and sweet lemon glaze, which is delightful.

Why do my ingredients need to be room temperature?

Having room temperature eggs, butter, and cream cheese will allow the best emulsion. If the cream cheese is cold, it will form lumps in the batter, and no amount of mixing will remove the lumps. To make this step less burdensome, simply allow the ingredients to sit overnight and mix the cake the following day.

How do I know the pound cake is finished baking?

Gluten-free Keto cake takes quite a while to bake. This pound cake is no exception, as it will tend to get a darker brown outside before the inside is ready. Since this cake tends to get very dark brown once baked, the cake is flipped upside down and glazed for a pretty presentation. To test the cake, poke a toothpick into the center. It should come out clean when ready. Another way to check is to give the cake a little shake towards the end of the bake time; the center should not jiggle very much or at all. Allow the cake to cool to room temperature before removing it from the loaf pan as Keto bread needs to rest as they are very delicate while hot.

Suggested pairing

To make the ultimate pairing, serve this Keto Lemon Pound Cake with a hot cup of coffee, like our Keto Butter Coffee. The fats in the pound cake and the Keto Butter Coffee would make a filling breakfast:

https://www.carbmanager.com/recipe/Keto-butter-coffee

Net Carbs

2.9 g
Fiber

2.3 g
Total Carbs

31 g
Protein

8 g
Fats

25.8 g

293 cals

Quantity

Serving Size

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Butter

0.75 cup
Cream cheese

4 oz
Powdered Erythritol (Icing Sugar)

1.25 cup
Raw egg

7 large
Almond flour

2.5 cup
Baking powder

2 tsp
Coarse Kosher Salt

0.25 tsp
Lemon extract

2 tsp
Baking Aids Xanthan Gum

1 tsp
Powdered Erythritol (Icing Sugar)

1.25 cup
Whipping cream, extra heavy/gourmet, not whipped

1 tbsp
Lemon juice

2 tbsp

Step 1

Preheat an oven to 350 F. Spray a standard loaf pan (8 ½” x 4 ½” x 2 ½”) with nonstick cooking spray, then line it with parchment paper. Adjust the parchment paper, so the paper hangs out over the sides of the pan. The paper will allow you to grab the parchment paper and lift out the loaf once it has baked and cooled. In the bowl of a stand mixer fitted with a paddle attachment or a large mixing bowl, combine room temperature butter, cream cheese, and sweetener (1 ¼ cup) until light and fluffy (about 3-5 minutes). Scrape the bowl down a couple of times during this process to make sure it is all getting aerated. You can use a hand mixer if you do not have a stand mixer.
Step 2

Add in room temperature eggs one at a time, then blend to incorporate each one before adding another egg. Continue mixing until all eggs have been incorporated. The mixture should be pretty thin.
Step 3

Add in the almond flour, baking powder, salt, lemon extract, and xanthan gum. Mix until thoroughly combined. You cannot overmix this as it is a gluten-free mixture. Use a rubber spatula to scrape to the bottom of the bowl to make sure all the ingredients are thoroughly mixed and nothing is sticking to the bottom.
Step 4

Pour the batter into the prepared loaf pan. Shape the top of the loaf into a rounded shape. Keto cake tends not to rise much, so it is best to shape the loaf into the shape you want after the final bake. Place the loaf pan in the oven and bake for at least 1 hour before checking it. Give the loaf pan a gentle shake. If the center still moves, allow the loaf to cook for another 10-15 minutes. The loaf will be very brown at this point, but that is ok; it is not burnt. Test the loaf with a toothpick to ensure the center is fully cooked. The toothpick should come out clean. Allow the loaf to cool almost completely. Then run a knife around the edges to loosen the cake.
Step 5

Remove the loaf from the oven and allow it to cool completely to room temperature. Flip the cake upside down. In the meantime, combine the ingredients for the glaze. Combine ⅔ cup of powdered sweetener, 1 tablespoon heavy cream, and 2 tablespoons of fresh lemon juice. Pour the glaze over the top of the cooled cake and use a spatula to push some of the glaze around the top, allowing some to drip down the sides.