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Keto Lemon Cake with Lemon Frosting

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Whether you’re hosting a shower, celebrating Easter, or simply want a slice of cake with afternoon coffee, this Keto Lemon Cake is just the ticket. Gluten-free and low-carb, this pound cake is light, bright, and cheerful as its fresh lemons shine!

This keto lemon cake was inspired by the lemon loaf at Starbucks. While I do not frequent Starbucks anymore, in my younger days I loved their lemon loaf! It was the perfect balance of tangy and sweet. This lemon cake is a cleaner version of the one you’ll find behind their counter. It’s low in carbs and gluten-free but tastes just as good.

Why You Will Love This Recipe

  • It will satisfy your sweet tooth without loading so many carbs to your waistline.
  • With so many people adopting specialized diets, you can never have too may gluten-free options at your disposal for when you entertain guests.
  • You no longer have to pay for Starbucks’ lemon loaf. Not only does their version take its toll on your weight, it also takes a toll on your wallet!
  • Perfect for special occasions (or just because). It’s fancy enough for any occasion but not SO fancy it would look out of place at a pot luck.
  • Kid-approved. No shocker here as I don’t recall turning my nose up at any cakes when I was a child.

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 Keto Friendly?

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.

Ingredients

The cake:

  • 2 medium-sized lemons
  • 8 oz cream cheese, room temperature
  • 3 tbsp butter, room temperature
  • 1.5 cups sweetener
  • 3 large eggs
  • 1 tsp pure vanilla extract
  • 2.5 cups almond flour
  • 1.5 tsp baking powder
  • 1/4 tsp salt

The frosting:

  • 1/2 lemon, juiced
  • 4 oz cream cheese, softened
  • 1/2 cup powdered sweetener
  • 2-3 tbsp half-and-half

Instructions

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. 

  1. Preheat oven to 350°F. Grease a Bundt pan well and set aside.
  2. Zest both lemons with a microplane. Juice one lemon and strain the seeds and pulp.
  3. In the bowl of a stand mixer, beat the cream cheese and butter until fluffy with the paddle attachment, about 1 minute.
  4. Add the eggs, one at a time, mixing well after each.
  5. Add the vanilla, lemon juice, and lemon zest and mix to combine.
  6. With the mixer on LOW, add the dry ingredients to the bowl and mix until just combined. Do not over-mix.
  7. 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 overbake or it will be overdone after cooling.
  8. Let the cake cool to the touch in the Bundt pan before trying to flip out onto a plate.
  9. 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 sweetener and beat until mixed well. Slowly add the half n half and mix until a thick but smooth consistency is reached.
  10. Use a plastic bag or piping bag to add the frosting to the cake. Garnish with lemon zest, if desired.

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 mix to minimize the chance of this happening.

 FAQs

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 with 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 omit it altogether.

How To Store Lemon Cake With Lemon Frosting

Let the cake cool completely. If you have a cake container with a lid, you can keep the cake inside. Just be sure to securely seal it. You can also wrap it delicately (so as not to mess the icing) in plastic. As the frosting contains butter and cream cheese, it’s best to store this in the fridge. It should last refrigerated for up to a week. You can also 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. It should keep for up to 3 months. When it comes time to eat, let the cake thaw in the fridge for a few hours or overnight.

Keto Lemon Cake with Lemon Frosting

Anna Hunley | Keto In Pearls
Whether you're hosting a shower, celebrating Easter, or simply want a slice of cake with afternoon coffee, this Keto Lemon Cake is just the ticket. Gluten-free and low-carb, this pound cake is light, bright, and cheerful as its fresh lemons shine!
No ratings yet
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Course Cakes
Servings 8 servings
Calories 379 kcal

Ingredients
  

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

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-and-half

Instructions
 

  • Preheat oven to 350°F. 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, 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 overbake 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 sweetener and beat until mixed well. Slowly add the half n half and mix until a thick but smooth consistency is reached.
  • Use a plastic bag or piping bag to add the frosting to the cake. Garnish with lemon zest, if desired.

Nutrition

Serving: 1pieceCalories: 379kcalCarbohydrates: 9.7gProtein: 12.9gFat: 36.2gFiber: 3.8g
Keyword gluten free lemon cake, gluten free lemon pound cake, keto cake recipe, keto cakes, keto lemon cake, keto lemon loaf, keto lemon pound cake
Tried this recipe?Let us know how it was!
Recipe Rating




Peg

Thursday 13th of July 2023

This is an easy recipe to follow. The taste is very refreshing & light. I used two loaf pans to speed up the baking. The crumb however will need a binder such as xanthan gum or psyllium as it is too crumbly, other than that a great addition to my desserts!!

Ketoinpearls

Monday 24th of July 2023

Very happy you liked it Peg :)

Diane

Tuesday 4th of April 2023

I don't see a link for your favourite keto powdered sweetener. Please help! Thank you!

Ketoinpearls

Wednesday 5th of April 2023

There you go Diane: https://amzn.to/3zAcV2W

I am sure you will LOVE this cake!