Suuuper tender and moist, this keto lemon pound cake is a total melt-in-your-mouth situation… at just 2g net carbs! p.s. its lemon icing, for extra citrusy vibes, is simply non negotiable.
(Iced!) Keto Lemon Pound Cake 🍋
Suuuper tender ‘n moist
Traditional lemon (and orange!) pound cakes might just be some of my favorite baked goods, like of all time. Which is definitely the reason why it’s taken me a few years to give you guys a recipe that I can truly say I’m proud of.
i.e. I’m fairly certain it was totally worth the wait 🙂
You see, we’ve got here all the hallmarks of a terrific lemon pound cake: a tender and ultra moist crumb, that buttery melt in your mouth situation, and a beautiful zesty tang (which only intensifies after an overnight rest).
Just be sure to top it all off with the glaze to hit those ultra citrusy notes.
We’re doing things a tad bit different here vs traditional pound cake methodology (i.e. creaming the butter with the sweetener). You see, I’ve found the texture and final crumb come out *much* better if you whisk the sweetener with the eggs instead until light and fluffy.
The texture of the eggs and sweetener will thicken and grow in volume significantly after beating it for a couple minutes with an electric mixer or a whisk (but only go for the latter if you’re an actual pro).
p.s. I’m also a pretty big fan of adding the lemon zest this early in the process to ensure maximum essential oil release throughout the batter. iykyk.
I like a mixture of super fine almond flour and coconut flour (I always use Anthony’s!). Add a touch of (grass-fed) whey protein isolate, xanthan gum (you know, to replace the gluten) and we’re golden.
I gotta say, you guys, that I’ve found that imho keto muffins, (white) cakes, pound cakes, etc. work best with erythritol sweeteners (per usual here, my favorite is Lakanto).
You see, I find that erythritol behaves much more like sugar in these cases in terms of texture and rise… while allulose has the unfortunate quality at times of behaving more like a wet ingredient, resulting in dense, over-browned (deep yellow/orange?) and wet centers. It’s a bit of a weird one (feel free to chime in the comments).
If you’re opting for the lemon glaze (and I’m totally twisting your hand about it!), your best option is allulose (or xylitol*) because barely any after taste. But it must be powdered.
So get your blender out, make sure it’s completely dry, and process your sweetener of choice until powdered. Just make sure you wait a few moments for the dust to settle before opening the blender or food processor.
Or you can always grab a bag of Lakanto powdered.
And if just gluten free, use regular cane sugar.
*pssst!! if using xylitol, make sure to be careful if you have a pup (or kitty) around the house, as it’s highly toxic to the little guys!
(Iced!) Keto Lemon Pound Cake
- 128 g almond flour
- 42 g coconut flour
- 15 g whey protein isolate
- 1 teaspoon xanthan gum
- 1 1/2 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 4 eggs at room temp
- 3/4-1 cup erythritol or regular cane sugar if just gluten free*
- zest one (large!) lemon
- 1 teaspoon vanilla extract
- 84 g unsalted butter melted and cooled to room temp
- 120 g sour cream or coconut cream + 1/2 tsp apple cider vinegar
- 3 tablespoons lemon juice freshly squeezed
For the lemon glaze
- 3/4 cup powdered sweetener
- 1 1/2-2 tablespoons lemon juice as needed
- 1/2 teaspoon lemon zest
- Preheat oven to 350°F/180°C. Line (or grease and flour) a loaf pan.
- Whisk together in a medium bowl almond flour, coconut flour, whey protein isolate, xanthan gum, baking powder, baking soda and salt. Set aside.
- Add the eggs, sweetener and lemon zest to a large bowl and beat together with an electric mixer until truly lightly and fluffy (about two minutes). This *really* helps with the rise and final texture, so take your time.
- Mix in the vanilla extract and the melted butter until well incorporated.
- Add in the dry flour mix in two parts, alternating with the sour cream and lemon juice. The dough will be very elastic (and prone to climbing up your electric mixer). So just do your best to mix quickly and use a spatula at the end to ensure everything is thoroughly mixed.
- Distribute batter evenly into the prepared loaf pan, smoothing out the top with wet fingertips. Bake for 50-60 minutes (I did 55 minutes), until golden and a toothpick inserted comes out clean. Check in on it after minute 15 though, and tent with aluminum foil (ensuring its not resting on the loaf!) as soon as the top is fully set and beginning to brown.
- Allow to cool for 15 minutes in the pan before removing, and cool completely on a rack before glazing.
- Make the lemon glaze by mixing the powdered sweetener with the lemon zest and juice. Add lemon juice as needed until desired consistency is reached, but watch out as you want it fairly thick so it sticks nicely.
- Store in an airtight container for 3 days and freeze for up to three months.
- Pssst! I've definitely noticed that this lemon loaf is *always* better the day after (in both taste and texture), once all the flavors and essential oils from the lemon have had a chance to properly mingle. i.e. plan accordingly!