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!
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.
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
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.
More Keto Recipes
Keto Lemon Cake
This lemon loaf pound cake is very moist and lemony and topped with a lemon glaze.
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, Sodium: 29mg, Fiber: 3g, Sugar: 1g, NET CARBS: 2
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.
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1 tbsp baking powder? Really?
Yep!
Recipe did not work. Used less coconut flour than stated, but mix was like cookie dough. Took over an hour and a half in the oven and when I tasted it, I couldn’t physically swallow it. A real waste of $30 worth of ingredients. Suspect recipe calls for fine almond meal/ground almonds, but I used proper almond flour. A distinction needs to be made in recipes. I am an experienced baker, but this was nasty.
You made changes which is why it didn’t work for you – the recipe calls for superfine almond flour. This is clearly stated in the post and the recipe card. Adjusting the amounts of other ingredients, like you did with the coconut flour, will also change the result. We hope you try again and follow the recipe!
So much fun to make this easy cake, even though I forgot to add the vanilla. I might have used too much coconut flour, and the almond flour was not super fine, but my frosting made up for it. I made an experimental monchou/mascarpone/creme fraiche/egg yolk/lemon juice-zest/vanilla frosting (don’t ask me how, grin) that I had to thicken a bit with cornstarch. It came out okay, though, very tasty and not too sweet with the erythritol, and it drizzled festively over the cake, and between the two halves. On top of the cake I put small wedges of lemon on tootpicks. And then I sliced a double slice to try it… What a great cake! Thanks Kirbie, you made my rainy day today!
Thank you for sharing your experience and the adjustments you made! We’re glad you loved the cake.
Loved this recipe as easy to exchange Lemon for Orange and didn’t need too much butter which can be overwhelming in Keto sweets.
We’re glad you loved the recipe!
Looks fine but top has a big crack down it why? Had to use Stevia granulated as can’t get erthritol in Spain.
The top baked too fast causing the cake to rise from the center creating a crack. This could be from the oven being too hot or if you baked on a top rack in the oven. It could also be overbaked, so we recommend checking your oven temperature and reducing the time, if needed. Also, baking the cake in the center of the oven may help.
Absolutely delicious. Doubled the recipe to make 2 and am thrilled with the results. Thanks for this.
I’m so glad you enjoyed it so much!
I was quite wary about using 5 large eggs in this cake, but given that it called for 1/4 cup of coconut flour, it seemed to make sense (coconut flour absorbs a LOT of liquid).
Instead of all granulated erythritol, I used about 3/4 cup of powdered allulose and around 1/4 cup of granulated monkfruit erythritol (Lakanto golden). I added more lemon zest and a bit more juice and 1 tbsp of sour cream because I love a tangy moist lemon-yogurt loaf.
It is SUCH a good crumb! Very adequately lemony. Instead of a thick drizzle, I made a slightly runnier one with lots of lovely lemon juice and powdered allulose and a bit of cream and poked holes in the cake while warm in the pan and then poured this glaze over. The result is a lovely sticky-sweet but very lemony cake which I am currently eating with some Greek yogurt and strawberries.
Great recipe, good room for experimentation, will use again.
thank you so much for sharing your experience!
This cake was so lovely and moist, i made one with the topping and one without, they were both gorgeous. I used puresweet monkfruit sweetener which is blended with erythritol. Thank you so much a proper cake!
We are happy you loved it!
please help….. so I am usually quite good at baking, however, this cake has fluffed me!! I think the problem is my conversions. I am a metric kind of girl and I’ve found that different websites offer different variations of conversions. I have made the cake but it has a really funny twang to it (I’m guessing its the sweetener)
unsalted butter I used 4oz,
I used granular stevia instead, 105g.
59ml lemon juice
180g almond flour
25g coconut flour
Can anyone see where I have gone wrong please, whilst mixing I did find that the butter and sweetener went almost hard, crystallised. Very difficult to mix
Sorry, but we can’t offer any advice without testing what changes you made.
This was so good! Easy to make too. I added coconut butter to the glaze – highly recommend
Thank you! Glad you enjoyed!
Absolutely Awesome! So soft, tasty and delicious! I just had tu adjust two things, first I did not have erythritol so I used a granulated combination of monk fruit and stevia leaf sweetner that I had with the same 1/2 cup measure. The second change I had to do was with the frosting, I used cream cheese instead of heavy cream as I ran out of it, it turned out great!
Thanks for letting us know!
My 2 lemon trees are both loaded with lemons. I will definitely be making this.
Hope you enjoy it!
Hi it’s vittoria were do I bye the armound flour coconut and also that sugar. Many thanks vittoria vi
There are links in the recipe card notes for purchase options.
Made this today, it looks as your photograph does. Not quite lemony enough for me but I think I may add some more zest next time.
One question though…is it possible to have metric measurements as well as cups please, I’m not sure my conversions are always right?
Glad to hear you enjoyed it! At this time we only have the cups measurments.
Cup measurements are not easy. Cant you use pounds and ounces.
Sorry, we only have the cup measurements.
My cake sank badly in the middle, burned on the edges, and didn’t cook thoroughly until 58 minutes. I covered it with foil after 40 minutes, but should’ve done it at the 30 minute mark. Maybe too much baking powder in the recipe?
Hmm, the baking powder probably wasn’t the issue. Did you double-check the oven temperature was correct? Also, baking the cake in the middle of the oven works best.
This lemon pound cake is wonderful! So easy to make and tastes great! I look forward to making more of your recipes!
I’m so glad you enjoyed!
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.
I’m glad you enjoyed!
I USED MONKFRUIT AND IT TURNED OUT SUPER MOIST, IT WAS GREAT. WILL MAKE AGAIN.
thank you for this!
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!
it fills an 8 x 4 inch loaf pan
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.
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
Is it mandatory to use coconut flour can I use only almond flour
yes the recipe needs the coconut flour
ABSOLUTELY AMAZING!! I was thinking about quitting keto until I made this. LIFE SAVER?
I’m glad you liked it so much!
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!
I’m so happy to hear that! Thank you!
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.
Thank you for sharing! I’m so glad you are enjoying this cake
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.
I hope you both enjoyed!
Hi Kirbie,
Thanks for sharing your recipe. This looks amazing! Can I substitute butter for coconut oil or any other oil? Please me know :).
I have not tested with other oils
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
I’m glad you liked it!
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.
I’m so glad everyone enjoyed it!
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 :/
the batter should be thick. If it’s too thick then you may have added too much coconut flour.
I didn’t like the texture it was like an ommelet texture not like a cake
it sounds like you didn’t mix the ingredients well enough. it definitely shouldn’t be like an omelet.
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.
I’m so glad you enjoyed!
Can you make this without the sweetener. Artificial sweeteners don’t agree with my husband..
you can use regular sugar
DELICIOUS! And perfect for mothers day.
So glad you liked it!
Amazing. My Keto family is in love with your recipies!
I’m so happy to hear that!
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!
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. 🙂
I’m happy your non-keto husband enjoys the cake too!
Everything I make from these recipes are a 5 so far!! So grateful
I’m so happy to hear that! Thank you for the nice review and comment!
Delicious!!
Even for the non ketoers!!
Thank you for the recipe ?
I’m so happy you enjoyed!
This came out DELICIOUS!!! Thank you for this!
I’m so happy you enjoyed!
I tried this today. Came out really good and yummy. Thank you
I’m so glad you liked it!
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