Whether you’re hosting a shower, celebrating Easter, or simply want a slice of cake with afternoon coffee, this keto lemon cake is the perfect treat. Gluten free and low carb, this keto lemon pound cake is light, bright, and cheerful. Fresh lemon shines in this easy keto lemon cake recipe!
Inspiration for this Keto Lemon Cake Recipe
This keto lemon cake was inspired by the Starbuck’s lemon loaf. While I do not frequent Starbuck’s anymore, in my younger days I loved their lemon loaf! It was the perfect balance of tangy and sweet. This gluten free lemon cake is a lower carb and cleaner version of Starbuck’s.
What Does This Keto Lemon Cake Taste Like
This keto lemon cake is a light, sweet, and refreshing cake. Similar to my keto pound cake, the crumb on this lemon cake is very light and soft. Topped in a bright lemon frosting, this keto lemon pound cake is as cheerful as it is delicious.
Are Lemons OK to Eat on Keto
Citrus fruits are typically avoided on low carb diets because of their naturally high glucose. However, when cooking or baking, citrus (lemons, grapefruit, oranges) can be incorporated quite easily, especially when spread out over multiple servings. Per the USDA Food Data Central, 1 juiced lemon yields roughly 6 carbs and only 1 gram of sugar. Therefore, yes, lemons are acceptable for keto recipes, cooking, and drinks.
How To Make This Keto Lemon Pound Cake
Watch the video to see just how easy is to make this keto lemon cake with lemon frosting! A stand mixer is best for this recipe but you may also use a large mixing bowl and hand mixer. Whisking by hand is not advised because the ingredients will not get as thoroughly mixed.
Did you know: gluten free cakes tend to sink in the middle when they are over beaten? Just barely incorporate your dry mix into your wet to minimize sinking.
Why is Cream Cheese Used Instead of Butter
Replacing butter with cream cheese helps keep this cake light and soft as opposed to dense and buttery. Cream cheese is the perfect pairing for fresh lemon so that the lemon shines and isn’t overcome with a buttery taste. For a more buttery cake recipe, try my best yellow cake recipe!
Can This Cake Be Made into Lemon Loaf
Yes, this pound cake may be made into a loaf cake if preferred. A standard 8.5″ loaf pan should suffice. If using 1 loaf pan, it will take about 10 to 15 minutes longer to prepare. You will need to watch it carefully to prevent burning. Alternatively, you may split the batter between two loaf pans to shorten the bake time. You may also use a 9×13, 8″ or 9″ round, or 8×8 square and adjust the baking times as necessary. My favorite cake pans are linked in the recipe card below.
What Kind of Frosting is On This Cake
This keto lemon cake is iced in a lemon cream cheese frosting. The frosting is light, lemony, and clean. Garnished with a bit of fresh lemon zest for color and je ne sais quoi! However, if frosting is not your favorite, you may choose to omit it altogether.
Can This Cake Be Frozen for Later
Yes, you can freeze this cake to serve at a later time. You may either freeze the entire cake or individual slices. It may also be frozen with the frosting. Let sit on the counter until it reaches room temperature. If frosted, it is not recommended to thaw in the microwave. This cake is best served at room temperature.
For the Cake:
- 2 medium sized lemons
- 8 ounces cream cheese, room temperature
- 3 tablespoons unsalted butter, room temperature
- 1.5 cups sweetener (my favorite is linked below)
- 3 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 2.5 cups almond flour
- 1.5 teaspoons baking powder
- 1/4 teaspoon salt
For the Frosting:
- 1/2 lemon, juiced (use one leftover from the cake)
- 4 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1/2 cup powdered sweetener (my favorite is linked below)
- 2 to 3 tablespoons half n half
- Preheat oven to 350 degrees. Grease a bundt pan well and set aside.
- Zest both lemons with a microplane. Juice one lemon and strain the seeds and pulp.
- In the bowl of a stand mixer, beat the cream cheese and butter until fluffy with the paddle attachment, about 1 minute.
- Add the eggs, one at a time, mixing well after each.
- Add the vanilla, lemon juice, and lemon zest and mix to combine.
- With the mixer on low speed, add the dry ingredients to the bowl and mix until just combined. Do not over mix.
- Transfer batter to the prepared bundt pan. Bake for 55 minutes. The top should be set and golden brown. A toothpick check should come out mostly clean. Do not over bake or it will be overdone after cooling.
- Let the cake cool to the touch in the bundt pan before trying to flip out onto a plate.
- To prepare the frosting, use a hand mixer to beat the cream cheese and butter in a medium sized bowl. Add the lemon juice and powdered sweetner and beat until well mixed. Slowly add the half n half and mix until a thick but smooth concistency is reached.
- Use a plastic bag or piping bag to pipe the frosting onto the cake. Garnish with lemon zest, if desired.
This post may contain affiliate links. We earn a small commission off of sales made through these links, at no additional cost to you.
Nutrition Information:Yield: 8 Serving Size: 1 piece
Amount Per Serving: Calories: 379Total Fat: 36.2gCarbohydrates: 9.7gNet Carbohydrates: 5.9gFiber: 3.8gProtein: 12.9g
Nutrition information is provided as a courtesy and is approximate.