Go Back
The world of dieting has seen many trends come and go, but the keto diet has become a staple for those looking to shed pounds without sacrificing flavor. With its emphasis on low-carb, high-fat foods, the keto lifestyle has opened up a new realm of culinary possibilities, especially for dessert lovers. In this context, finding delicious and satisfying low-carb desserts is essential. Enter the Zesty Keto Lemon Pound Cake, a delightful treat that perfectly embodies the spirit of keto baking while delivering the refreshing and vibrant flavors of lemon.

Keto Lemon Pound Cake

Indulge in the deliciousness of Keto with this Zesty Lemon Pound Cake! Perfect for those craving a guilt-free dessert, this cake combines low-carb almond flour and erythritol for a fluffy, moist treat bursting with fresh lemon flavor. It's easy to make and ideal for any occasion—whether it's a family gathering or a sweet treat after dinner. Follow the step-by-step guide to create a dessert that’s both delightful and aligns with your keto lifestyle!
Print Recipe Pin Recipe

Ingredients
  

1 ½ cups almond flour

½ cup erythritol or your preferred keto sweetener

½ cup unsalted butter, softened

4 large eggs

¼ cup sour cream

Zest of 2 large lemons

¼ cup fresh lemon juice

1 teaspoon baking powder

½ teaspoon salt

1 teaspoon vanilla extract

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or line it with parchment paper for easy removal.

    Mix Dry Ingredients: In a medium bowl, combine the almond flour, erythritol, baking powder, and salt. Whisk together until evenly mixed.

      Cream Butter and Sweetener: In a large mixing bowl, add the softened butter and erythritol mixture. Using an electric mixer, cream the butter until fluffy and light in color, about 2-3 minutes.

        Add Eggs: Beat in the eggs, one at a time, ensuring each egg is well incorporated before adding the next. Scrape down the sides of the bowl as needed.

          Incorporate Wet Ingredients: Add the sour cream, lemon zest, lemon juice, and vanilla extract into the butter mixture. Mix until completely combined.

            Combine Dry and Wet Mixtures: Gradually add the dry ingredient mixture to the wet mixture. Mix until just combined, taking care not to overmix.

              Pour into Pan: Transfer the batter into the prepared loaf pan and smooth the top with a spatula.

                Bake: Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

                  Cool: Once baked, remove from the oven and let it cool in the pan for about 10-15 minutes. Then, carefully transfer to a wire rack to cool completely.

                    Serve: Slice the pound cake once it has cooled entirely. Enjoy plain, or serve with a dollop of whipped cream or a light glaze made with lemon juice and powdered erythritol.

                      Prep Time: 15 minutes | Total Time: 1 hour 10 minutes | Servings: 8 slices