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.
4.85 from 13 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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54 comments on “Keto Lemon Cake”

  1. 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.

  2. 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!

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

  4. 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. 

  5. This lemon pound cake is wonderful! So easy to make and tastes great! I look forward to making more of your recipes!

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