Keto Lemon Pound Cake

3.4 from 5 reviews

A moist and rich keto lemon pound cake made with coconut flour and covered in a sweet lemon glaze. 


Pound Cake Ingredients:

Lemon Glaze Ingredients:


Pound Cake Instructions

  1. Preheat oven to 350°F (177°C). Line 1 9 x 5-inch loaf pan with parchment paper.
  2. In a large mixing bowl, whisk together all the ingredients..
  3. Pour all of the batter into the loaf pan and immediately place it in the oven.
  4. 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.
  5. Once completely cool, about two hours later, place on a plate and drizzle with Lemon Glaze. 
  6. 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:

  1. 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.
  2. Can be stored in the fridge for 7 days.

Nutrition Facts