Lemon Pound Cake
Why This Recipe is a Game-Changer
This keto lemon pound cake isn’t just another low-carb dessert—it’s a masterpiece. The combination of almond flour, cream cheese, and fresh lemon zest creates a perfectly moist and flavorful cake. Topped with a creamy, sugar-free lemon frosting, every bite is a balance of tangy and sweet goodness.
Benefits of Keto Desserts
Low in Carbs: Each slice of this cake contains just 2.2g of net carbs.
Rich in Healthy Fats: With 17g of total fat per serving, it’s a great way to stay fueled.
Gluten-Free & Sugar-Free: Ideal for anyone with dietary restrictions.
Tips for Success
Use Fresh Lemon Zest: The zest is where the lemon’s flavor is most concentrated. Opt for organic lemons for the best taste.
Room Temperature Ingredients: Ensure the eggs, cream cheese, and butter are at room temperature for a smoother batter.
Don’t Skip the Cooling Time: Allow the cake to cool completely before frosting to avoid a runny mess.
Ingredients Spotlight
Almond Flour: A keto baking staple that provides a moist texture and mild nutty flavor.
Swerve Sweetener: A sugar-free sweetener that mimics the taste and texture of sugar without the carbs.
Cream Cheese: Adds richness to both the batter and frosting, making this dessert indulgently creamy.
Lemon Zest: The secret ingredient for a bright, citrusy flavor.
Can I Customize This Recipe?
Absolutely! Here are a few ways to tweak the recipe to your liking:
Add a teaspoon of poppy seeds for a fun texture.
Swap the vanilla extract with almond extract for a nutty twist.
Incorporate a few drops of natural food coloring for a vibrant lemon-yellow hue.
Tools You’ll Need
Mixing Bowls: One for the dry ingredients and one for the wet ingredients.
Electric Mixer: Helps achieve a smooth batter and frosting.
Small Loaf Pan: A 5 ¾ x 3 ¼-inch pan works perfectly for this recipe.
Cooling Rack: Ensures the cake cools evenly before frosting.
Storage Tips
Refrigerate: Store in an airtight container in the fridge for up to 5 days.
Freeze: Wrap individual slices in plastic wrap and freeze for up to 3 months.
Lemon Pound Cake Recipe
Preparation Time:
Prep Time: 15 minutes
Cook Time: 35 minutes
Cooling Time: 1 hour
Total Time: 1 hour 50 minutes
Ingredients:
For the Cake Batter:
¾ cup blanched almond flour
¼ cup powdered Swerve sweetener
½ tsp baking powder
A pinch of salt
2 oz cream cheese, softened to room temperature
2 tbsp salted butter, softened to room temperature
2 large eggs, at room temperature
½ tsp vanilla extract
2 tsp fresh lemon zest
For the Frosting:
1 oz cream cheese, softened to room temperature
3 tbsp powdered Swerve sweetener
¼ tsp lemon zest
Instructions:
Preheat Your Oven: Set your oven to 325°F (163°C). Lightly grease a small loaf pan (5 ¾ x 3 ¼ inches) with a non-stick spray or line it with parchment paper.
Mix the Dry Ingredients: In a medium-sized bowl, whisk together almond flour, powdered Swerve, baking powder, and salt. Set aside.
Prepare the Wet Ingredients:
In a separate bowl, use an electric mixer to beat the softened cream cheese and butter until smooth and creamy.
Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract and fresh lemon zest.
Combine the Batter: Gradually add the dry ingredients to the wet mixture, stirring until the batter is smooth and well combined.
Bake the Cake: Pour the batter into the prepared loaf pan. Bake for 35 minutes or until a toothpick inserted in the center comes out clean.
Cool Completely: Allow the cake to cool in the pan for 5-10 minutes. Then transfer it to a wire rack to cool completely before frosting.
Make the Frosting: Beat together the softened cream cheese, powdered Swerve, and lemon zest until creamy and smooth.
Frost and Serve: Spread the frosting evenly over the cooled cake. Slice and enjoy!
Nutritional Information (Per Serving)
Calories: 190
Total Fat: 17 g
Saturated Fat: 6 g
Cholesterol: 86 mg
Sodium: 165 mg
Carbohydrates: 4 g
Net Carbs: 2.2 g
Fiber: 2 g
Protein: 6 g
