Kirbie's Cravings

Keto Lemon Cake

This lemon loaf pound cake is moist, fluffy and full of lemon flavor. It’s finished with a sweet lemon glaze. It’s also an easy one-bowl recipe. No mixer is needed!
photo of a lemon cake garnished with glaze and fresh flowers

This cake smelled so lovely and fragrant when it came out of the oven. I could barely wait for it to cool before digging in. I love how simple the cake is. You can serve it for breakfast, brunch, afternoon tea, or dessert.
overhead photo of the sliced cake

Ingredient Tips

  • This cake uses superfine almond flour instead of regular almond flour for a more tender crumb.
  • Be careful when measuring out your coconut flour. Coconut flour is highly absorbent and adding too much will make the cake dry.
  • You can replace erythritol with other granular sugar substitutes.
  • Make sure to use aluminum-free baking powder

photo showing the inside of the cake

Cooking Tips

  • Add eggs in one at a time. It is easier to whisk this way. If you try to whisk all the eggs at once, it is harder to blend in the egg whites.
  • The cake will rise while it bakes but the surface will be level instead of puffy.
  • You can leave out the glaze if you wish.
  • The cake can be stored at room temperature or in the fridge.

photo of lemon cake slices

For another easy loaf recipe, check out my keto blueberry bread. Or you might like to try my keto lemon bars and keto lemon muffins, too.

Keto Lemon Cake

Servings: 14 slices
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Dessert
Cuisine: American
This lemon loaf pound cake is very moist and lemony and topped with a lemon glaze.
4.84 from 12 votes

Ingredients

  • 1/2 cup unsalted butter melted
  • 1/2 cup granular erythritol
  • 5 large eggs
  • 1/4 cup fresh lemon juice
  • 2 tsp lemon zest
  • 1 tsp vanilla
  • 2 cups superfine almond flour
  • 1/4 cup coconut flour
  • 1 tbsp baking powder aluminum free

Lemon Glaze

  • 1 tbsp fresh lemon juice
  • 1 tbsp heavy cream
  • 4 tbsp powdered erythritol or more as needed

Instructions

  • Preheat your oven to 350°F. Line an 8 x 4 inch loaf pan with parchment paper.
  • In a large bowl, add butter and erythritol. Whisk until evenly combined. Add eggs, one at a time, whisking after each addition.
  • Add in lemon juice, zest and vanilla. Whisk until evenly combined.
  • Add in almond flour, coconut flour, baking powder. Whisk until evenly mixed. Your batter should be thick.
  • Pour batter into prepared pan. Tap the bottom of the pan a few times against your counter to settle and spread the batter evenly across the pan.
  • Bake cake in the middle of your oven for about 40-45 minutes or until toothpick inserted comes out clean. Mine were done between 43-45 minutes each time. Let cake cool before drizzling with glaze.
  • To make the lemon glaze, whisk together all ingredients. If the glaze is too thin, add more powdered erythritol until it reaches your desired thickness. Drizzle over the cake.

Notes

  • Recipe slightly adapted from Sweet as Honey
  • This recipe needs a combination of almond flour and coconut flour to work. 
  • Use superfine almond flour instead of regular almond flour. I used Kirkland Signature superfine almond flour.*
  • I used So Nourished erythritol sweetener granular* and So Nourished powdered erythritol
  • Make sure to use aluminum free baking powder.
  • *This product link is an affiliate link. This means I earn a small commission from qualifying purchases (at no extra charge to you).
  • The estimated nutrition carbohydrates count excludes sugar alcohols. The net carbs excludes both fiber and sugar alcohols.

Nutrition

Serving: 1slice, Calories: 198kcal, Carbohydrates: 5g, Protein: 2g, Fat: 17g, Saturated Fat: 6g, Cholesterol: 77mg, Sodium: 29mg, Potassium: 214mg, Fiber: 3g, Sugar: 1g, Vitamin A: 303IU, Vitamin C: 2mg, Calcium: 51mg, Iron: 4mg, Net Carbs: 2g

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

 

 

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52 comments on “Keto Lemon Cake”

  1. Can I double recipe and make bundt cake out of this yummy cake?
    Can I also use Monkfruit sugar?
    Thanks!

    • I have not worked with monkfruit sugar but my understanding is that it should have similar results. I have not tried making a bundt version

  2. This came out DELICIOUS!!! Thank you for this!

  3. Delicious!!
    Even for the non ketoers!!
    Thank you for the recipe ?

  4. Everything I make from these recipes are a 5 so far!! So grateful

  5. This is a very tasty recipe that my non-keto husband enjoys. I would probably use more lemon juice in the mix next time I make it, however, but I guess that’s a matter of personal preference. Thank you for the recipe and keep up the good work. 🙂 

  6. Well, I told my husband not to get excited about this before I made it. Don’t plan on this recipe–just another Keto attempt–amounting to anything even remotely worth eating. The fact is that pretty much everything sweet I make on Keto tastes terrible! Blech! And I’m a devout cook who does gourmet cooking for a living…I like to think I do it very well.
    Anyway…SURPRISE, AWE AND WONDER OF WONDERS!!!! This cake is just GREAT! We were both flabbergasted! No weird eggy taste. No strange almond flour consistency. Just light, moist lemony goodness.
    You will enjoy this very much. It’s totally worth the effort and will quench the most contrary Keto dieter’s sweet tooth. Like mine. 🙂
    Thank you very much for the recipe!

    • I’m so glad the recipe worked out so well for you! Thank you for taking the time to leave a comment and let me know!

  7. Amazing. My Keto family is in love with your recipies!

  8. DELICIOUS! And perfect for mothers day.

  9. Can you make this without the sweetener. Artificial sweeteners don’t agree with my husband..

  10. Just made this cake having guests round who are Keto tomorrow it’s amazing! So light and lemony. Have to try hard not to eat it before they come.

  11. My batter came out suppppper thick. I had to add some milk and even then the batter was soaking it up. I followed the recipe to to the best of my ability but couldve done something wrong im just not sure what I did wrong :/

  12. Made it for my father in law for fathers day. It was delicious and we finished half the cake in 5 minutes. Tangy flavor and especially delicious warm.

  13. This cake is delicious. I’m about to make it again for someone’s birthday. Very moist even after a few days and very lemony. Yum 

  14. Hi Kirbie,

    Thanks for sharing your recipe. This looks amazing! Can I substitute butter for coconut oil or any other oil? Please me know :).

  15. This recipe sounded SO GOOD, that I am making it now at 12:30 a.m.!! I Hope my husband doesn’t fall asleep before it’s ready to slice. I’ll report back on the results.

  16. I make at least one of these cakes a week. I add a teaspoon of lemon extract in with the butter and Swerve. Once the batter is in the loaf pan I add 18 blueberries or some Lily’s sugar free chocolate chips. And your glaze is perfect.

    This is delicious. Thank you. 

  17. So good and easy to make. I’ve never been a baker, I always used mixes or went to a bakery. Cakes, pastries, pies and cookies have always been my weaknesses. Can’t use the mixes on keto. This site and a few others have saved me, by showing me how to do keto without sacrificing the things I love! Thank you!

  18. ABSOLUTELY AMAZING!! I was thinking about quitting keto until I made this. LIFE SAVER?

  19. Is it mandatory to use coconut flour can I use only almond flour

  20. I followed the recipe exactly and it turned out ok…sadly I was looking for it to be better based on the reviews. The things I would like to be able to change is to make it a bit more moist as we found it on the dry side and a bit more lemon flavor as it didn’t seem to have enough. Any suggestions as I am willing to try it again 🙂

    • the cake should definitely not be dry. It sounds like you may have added too much coconut flour. Coconut flour is very absorbent so you have to be careful when measuring it out

  21. The cake was no where near sweet enough. I only had the powdered erythritol on hand, so I used a generous half cup of Splenda. Didn’t want go overboard as I read the warnings of how still the batter was – which is true. My loaf pan was too large, so I used 3 small foil loaf pans, greasing them with organic shortening. Baked for 25 minutes in a 325 convection oven. The crumb was good, the lack of eggyness appreciated. But starkly unsweet, except for the bits that had the glaze.

    • How much powdered erythritol did you add? The recipe calls for 1/2 cup granular erythritol. If using powdered, would need to add a lot more to equal the equivalent sweetness, close to double the amount. So if you only added 1/2 cup of powdered erythritol then that would explain why you thought the cake was nowhere sweet enough.

  22. I want to make a lemon birthday cake for Saturday. Does this cake rise to fill the pan or do I need to double the recipe so that a have full cake pan? It looks fabulous and the birthday girl love lemon cake and is on Keto. Thanks!

  23. I USED MONKFRUIT AND IT TURNED OUT SUPER MOIST, IT WAS GREAT. WILL MAKE AGAIN.

  24. Excellent loaf especially for the keto lifestyle. I add Lily’s sugar free chocolate chips, I also add a tablespoon of either yogurt or sour cream and lemon extract to the batter. The base ingredients are like a blank canvas so sometimes I’ll add banana extract and make a banana loaf or add orange extract and make an orange loaf. I’ve also added blueberries to it as well. And I just adjust the glaze to the flavor of the loaf. Thank you. 

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