A moist and rich keto lemon pound cake made with coconut flour and covered in a sweet lemon glaze.
Everyone should have a great pound cake recipe to make for gatherings. This one isn’t just great, it’s incredibly easy!
Usually, pound cake requires a ton of butter and sour cream which is a keto favorite but this cake is simple because it achieves that moist pound cake texture with just keto sweetener, eggs, and coconut flour! So easy that you can whip it up just using your mixing bowl. No fancy equipment needed.
How To Make Keto Lemon Pound Cake
First, gather your equipment and ingredients. For equipment, you’ll need:
- Parchment paper
- 1 medium mixing bowl
- 1 large mixing bowl
- Whisk
- Measuring spoons & cups
- 1 Loaf pan (9 x 5)
Keto Lemon Pound Cake Ingredients
For the cake itself, you’ll need:
- 6 large eggs, at room temperature
- 1 cup erythritol
- 1 cup coconut flour
- 2 tablespoons coconut oil, softened or liquid
- 2 tablespoons lemon zest, optional
- 1 tablespoon lemon juice (1/2 lemon)
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
And for the lemon glaze, you’ll want:
- 1/2 cup powdered erythritol
- 1 tablespoon lemon juice
When measuring your coconut flour, scoop the coconut flour and then take a knife and run it over the measuring cup to remove any excess. Never add a “heaping” cup of coconut flour to your recipe. Coconut flour is very absorbent and can cause your batter to become too thick.
Preheat oven to 350°F (177°C). In a large mixing bowl, whisk together all the ingredients.
Line 1 9 x 5-inch loaf pan with parchment paper. Scoop the keto lemon pound cake batter into the prepared pan.
Bake for 40-50 minutes, until the top is firm to the touch and a toothpick inserted in the middle of the loaf and comes out clean.
Once completely cool, about two hours later, place on a plate and drizzle with Lemon Glaze.
This recipe calls for lemon zest. If you are using bottled lemon juice you can skip the lemon zest if you don’t have a fresh lemon. If you are using fresh lemon juice remember to ZEST your lemon first before cutting it.
Print
Keto Lemon Pound Cake
A moist and rich keto lemon pound cake made with coconut flour and covered in a sweet lemon glaze.
- Prep Time: 7 minutes
- Cook Time: 50 minutes
- Total Time: 57 minutes
- Yield: 1 loaf (10 slices) 1x
- Category: Dessert
- Cuisine: American
Ingredients
Pound Cake Ingredients:
- 6 large eggs, at room temperature
- 1 cup erythritol
- 1 cup coconut flour
- 2 tablespoons coconut oil, softened or liquid
- 2 tablespoons lemon zest, optional
- 1 tablespoon lemon juice (1/2 lemon)
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
Lemon Glaze Ingredients:
- 1/2 cup powdered erythritol
- 1 tablespoon lemon juice
Instructions
Pound Cake Instructions
- Preheat oven to 350°F (177°C). Line 1 9 x 5-inch loaf pan with parchment paper.
- In a large mixing bowl, whisk together all the ingredients..
- Pour all of the batter into the loaf pan and immediately place it in the oven.
- Bake for 40-50 minutes, until the top is firm to the touch and a toothpick inserted in the middle of the loaf and comes out clean. Place the pan on a wire rack and let the loaf cool completely in the pan.
- Once completely cool, about two hours later, place on a plate and drizzle with Lemon Glaze.
- Store decorated or undecorated pound cake in a container in the fridge or freezer. Can be refrigerated for up to 7 days. Do not store at room temperature because the pound cake will go mouldy fast. Coconut flour baked goods tend to go bad faster than regular baked goods.
Glaze Instructions:
- In a medium sized mixing bowl, add all of the ingredients and start whisking until smooth. If the icing is too firm, add a little bit more lemon juice. If the icing is too thin, add more powdered sugar until desired thickness.
- Can be stored in the fridge for 7 days.
Nutrition Facts
- Serving Size: 1 slice (10 slices total)
- Calories: 119
- Sugar: 2.8g
- Fat: 8.7g
- Carbohydrates: 8.5g
- Fiber: 5.6g
- Protein: 5.6g
Keto Lemon Pound Cake FAQ
Sweetener Question
Can I use regular sugar if I’m not counting my carbs? Yes, you can use any sugar you want as long as it measures cup for cup. For example, instead of 1 cup of erythritol, you can use 1 cup of white sugar, raw honey, maple syrup etc. You cannot use stevia as a sweetener in this recipe because you need to use a sweetener that adds bulk to the recipe.
Can I make this recipe egg-free?
This recipe wasn’t tested with an egg-free version but you could try using these egg replacement ideas to replace the eggs. You can try replacing the eggs with a “chia egg”, bananas, applesauce or whatever you usually use in place of eggs. A chia egg would be the most keto-friendly option.
How to make a chia egg:
- 1 tbsp of chia seeds + 2.5 tbsp of water = 1 large egg.
- 1/4 cup ripe mashed banana replaces 1 large egg
- 1/4 cup of applesauce replaces 1 large egg
Love this recipe? Try my coconut flour chocolate cake or keto cornbread recipe! New to grain-free baking? Learn the basics of baking with coconut flour with these coconut flour recipes!
changes
added 1 egg
cut 1/4 cup coconut flour, 1/2 cup erythrilol
added1/3 plus husk, 1/4 teaspoon xgum, 1/ teaspoon inulin
added 2-3 table spoons greek yogurt full fat plain
added lemon extract on top of 1/2 lemon
came incredible
★
yummy recipe
★★★★★
I followed the instructions exactly, but the outside burned before the inside was cooked. The parts that did cook were really great flavor and texture.. Will definitely try this again.
★★
Made this and it was dry was wondering if I could use a sugar free lemon pudding mix in it along with some heavy cream
It seems like to much coconut flour for 6 eggs I make a chocolate cake that uses 12 eggs and 1/2 C coconut flour , coconut flour grows and requires more liquids . Try adjusting flour to 1/4 cup and throw in a couple Tablespoons of mayo
I made this last night and it tasted great! My husband loved it and my kids even wanted seconds. I will be making it again.
Too sweet, dense and dry. Needs more fat.
★★
Agree it’s a dreadful cake and certainly not a pound cake. Pound cake always has butter which is Keto. No idea why her recipe doesn’t use butter. Went straight in the bin sadly. What a waste of ingredients.
This cake was moist and delicious. I will be making this many more times I am sure.
★★★★★
Made it and loved it so much I sent portions to a couple of celiac kids, my daughter’s schoolmates, who, in turn, loved it too! Now I have to translate the recipe into Spanish (and metric) and send it to them, along with the link to your blog.
I made this cake with chia seeds and it was very dry and crumbling.
Not moist enough.
1 table spoon chia to 2.5 table spoons water wasn’t right.
Ashame as the taste is so nice.
It wasn’t moist enough to pour so 1 added a cup of buttermilk
It was good and moist.
I made this tonight and not a fan of the artificial sugar after taste. In combination with the different taste and texture of coconut flour it really is a huge difference to the real thing. I mixed up some glaze with real sugar just to save the cake.
★★★
Thanks for sharing your thoughts, Loretta! 🙂 Sorry you didn’t enjoy the cake.
Hi, was the batter supposed to be pourable? I had to press the batter in the loaf pan.
I haven’t tried it yet, but I loved my mom’s lemon loaf and miss eating it, so I’ll be trying it for sure! I am wondering about substituting maple syrup for the erythriol. Since one is liquid and the other dry, won’t that make a difference in the result? Thanks for your site and recipes! Love trying them out. Both my sons are allergic to wheat (not gluten) and dairy, so that makes for some challenges!
Just made this tonight. Very good
★★★★★