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Lemon Keto Pound Cake - Bright, Buttery, and Low-Carb

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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 2 cups fine almond flour (blanched works best)
  • 3 tablespoons coconut flour
  • 1 tablespoon finely grated lemon zest (from about 2 lemons)
  • 1/4 cup freshly squeezed lemon juice
  • 1 teaspoon baking powder (aluminum-free)
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 cup granular erythritol or allulose (or your preferred keto sweetener), plus more to taste
  • 1/2 cup unsalted butter, softened to room temperature
  • 4 large eggs, room temperature
  • 1/3 cup full-fat sour cream (or Greek yogurt), room temperature
  • 1 teaspoon pure vanilla extract
  • Optional: 1/2 teaspoon lemon extract for a stronger lemon note
  • 1/2 cup powdered erythritol or allulose
  • 1–2 tablespoons lemon juice
  • 1–2 teaspoons heavy cream or water, as needed for consistency
  • Pinch of salt

Method
 

  1. Preheat and prep: Heat your oven to 325°F (163°C). Line a 9x5-inch loaf pan with parchment, leaving overhang for easy lift-out. Lightly grease the sides.
  2. Mix dry ingredients: In a medium bowl, whisk the almond flour, coconut flour, baking powder, baking soda, and salt. Break up any lumps with your whisk.
  3. Cream butter and sweetener: In a large bowl, beat the softened butter and sweetener with a hand mixer for 2–3 minutes, until light and fluffy. This helps the crumb stay tender.
  4. Add eggs and flavor: Beat in the eggs one at a time, mixing well after each. Add the vanilla, lemon zest, and lemon juice. If using lemon extract, add it now.
  5. Add sour cream: Mix in the sour cream until smooth. The batter might look slightly curdled from the lemon juice—don’t worry.
  6. Combine wet and dry: Add the dry mix to the wet mix. Beat on low until just combined. The batter will be thick but spreadable. Taste and adjust sweetness if needed.
  7. Fill the pan: Scrape the batter into the lined loaf pan, smoothing the top with a spatula. Tap the pan on the counter to release air bubbles.
  8. Bake: Bake for 45–60 minutes, or until the top is golden and a toothpick inserted in the center comes out mostly clean with a few moist crumbs. If the top browns too fast, tent with foil at the 40-minute mark.
  9. Cool: Let the cake cool in the pan for 15–20 minutes. Use the parchment to lift it out and transfer to a wire rack to cool completely.
  10. Glaze (optional): Whisk the powdered sweetener, lemon juice, cream or water, and a pinch of salt until smooth and pourable. Drizzle over the cooled cake. Let it set for 10–15 minutes before slicing.