Lemon Pound Cake
Rich • Buttery • Bright Citrus Flavor • Keto-Friendly
This Lemon Pound Cake is dense, moist, and packed with vibrant lemon flavor. Made with cream cheese and almond flour, it delivers the traditional richness of classic pound cake — without the sugar or high carbs.
Perfect with coffee, as a spring dessert, or simply when you’re craving something bright and buttery.
Recipe Overview
Servings: 12 slices
Prep Time: 15 minutes
Bake Time: 55–65 minutes
Total Time: ~1 hour 15 minutes
Diet: Keto | Low-Carb | Gluten-Free
Ingredients
8 oz cream cheese, softened
8 large eggs
1/2 cup butter, softened
1 1/2 cups sweetener (Swerve or equivalent)
1 tsp vanilla extract
2 tsp lemon extract (or 5–6 drops lemon oil)
2 cups blanched almond flour
1/4 cup coconut flour
1/4 tsp salt
2 tsp baking powder
1 tbsp lemon zest (optional, but recommended)
Why These Ingredients Work
Cream Cheese
Adds moisture and density while creating a smooth, rich crumb.
Butter
Provides classic pound cake flavor and structure.
Eggs
Eight eggs create lift and help bind the almond flour.
Almond Flour
Replaces traditional flour while maintaining tenderness.
Coconut Flour
Absorbs excess moisture and prevents the cake from being too soft.
Sweetener
Keeps it sugar-free while maintaining traditional sweetness.
Lemon Extract & Zest
Provide bright citrus flavor that cuts through richness.
Step-by-Step Instructions
Step 1: Prepare the Pan
Preheat oven to 325°F (165°C).
Grease a loaf pan or line with parchment paper.
Lower temperature ensures even baking and prevents over-browning.
Step 2: Cream Butter & Cream Cheese
In a large mixing bowl, beat:
- Butter
- Cream cheese
- Sweetener
Beat until smooth and fluffy.
This step is critical for a light texture.
Step 3: Add Eggs
Add eggs one at a time, mixing well after each addition.
Do not rush this step — proper incorporation prevents dense texture.
Step 4: Add Flavorings
Mix in:
- Vanilla extract
- Lemon extract
- Lemon zest (if using)
Step 5: Combine Dry Ingredients
In a separate bowl, whisk:
- Almond flour
- Coconut flour
- Salt
- Baking powder
Gradually add dry mixture into wet ingredients.
Mix until fully combined but do not overmix.
Step 6: Bake
Pour batter into prepared loaf pan.
Bake for 55–65 minutes, or until:
• Top is golden
• Center is set
• Toothpick comes out clean
If top browns too quickly, tent loosely with foil.
Step 7: Cool Completely
Allow cake to cool in pan for 15 minutes.
Transfer to wire rack to cool completely before slicing.
This helps it firm up properly.
Texture & Flavor Profile
Crumb: Dense, moist, smooth
Exterior: Light golden crust
Flavor: Rich butter with bright lemon finish
Nutrition (Approximate Per Slice)
Calories: 280–320
Net Carbs: 3–4g
Protein: 8–10g
Fat: 25–27g
(Varies based on sweetener brand.)
Optional Lemon Glaze (Low-Carb)
Mix:
- 1/2 cup powdered sweetener
- 1–2 tbsp lemon juice
Drizzle over cooled cake for extra citrus brightness.
Pro Tips
• Use room temperature ingredients for smooth batter.
• Do not skip coconut flour — it balances moisture.
• Let cake cool fully before slicing for clean cuts.
• Store in refrigerator for best texture.
Storage
Refrigerator: Up to 5 days
Freezer: Up to 2 months (wrap tightly)
Variations
Blueberry Lemon
Fold in 1/2 cup fresh blueberries.
Glazed Version
Add lemon glaze for bakery-style finish.
Lemon Poppy Seed
Add 1 tbsp poppy seeds.
Orange Version
Replace lemon extract with orange extract.
Why This Recipe Works
This cake works because:
• High egg count creates structure
• Cream cheese ensures moisture
• Almond flour provides richness
• Lemon balances sweetness
It recreates classic pound cake texture while staying keto-friendly.
Final Thoughts
This Lemon Pound Cake is proof that low-carb baking can feel indulgent and traditional at the same time.
Buttery, bright, and satisfying — a timeless classic made keto.
