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–+ servings

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!
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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
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