Keto Lemon Pound Cake

If you’re looking for a delicious, moist, and absolutely crave worthy cake recipe, this Keto Lemon Pound Cake recipe is for you. This cake is one of the most delightful and delicious pound cake recipes I’ve ever made, and you’d never know that it was low carb by tasting it!

Why You’ll Love Keto Lemon Pound Cake

I’m being serious when I say that you really must try this easy lemon cake recipe !

Easy . 5 steps to make.
Low Carb . 4 net carbs per serving.
Moist . Not dry or crumbly like some keto desserts can be.
Gluten-Free . Allergy friendly for the whole family.
Flavorful . Load of lemony flavor.

All the joy of a delicious moist lemon pound cake without any of the guilt?! You’d think that this is a fairy tale, but I assure you, it is definitely a reality.

What Does Keto Lemon Pound Cake Taste Like?

Keto lemon pound cake tastes rich, moist, and buttery with a bright, refreshing burst of lemon flavor in every bite. The almond flour gives it a tender, slightly dense crumb that feels very similar to traditional pound cake, while the cream cheese and butter create a velvety texture that melts in your mouth.

The lemon zest, juice, and extract add layers of citrusy brightness without overwhelming the sweetness, making the cake taste light and uplifting despite its decadent texture.

Overall, it’s a perfect balance of sweet, tangy, and buttery. It’s comforting like classic pound cake but with a vibrant lemon twist and none of the sugar.

How Do You Make Pound Cake Moist?

The trick to making this keto pound cake moist is in the sour cream and cream cheese. With these creamy ingredients, you’ll make on of the most moist lemon pound cake recipe you’ve ever tried.

Ingredients You’ll Need

4 ounces Cream Cheese - Creates a rich, dense, velvety texture typical of pound cake while adding moisture and tang that pairs perfectly with lemon.
4 tablespoons softened butter - Provides classic pound cake richness, tenderness, and flavor; also helps create a smooth, creamy batter.
3/4 cup Swerve or Truvia - Acts as the keto-friendly sweetener, adding sweetness without sugar while helping the cake brown slightly.
1 teaspoon Lemon Extract - Intensifies the lemon flavor without adding extra liquid, ensuring the pound cake tastes bright and citrusy.
4 Eggs - Bind the batter together, add structure, and help the cake rise slightly while staying dense and moist.
1/4 cup sour cream - Adds moisture, tenderness, and a slight tang that enhances the lemon flavor and prevents dryness common in almond flour cakes.
2 cups Superfine Almond Flour - The main keto flour, providing structure and the classic dense pound cake texture while keeping carbs low.
2 teaspoons Baking Powder - Helps the cake rise and become lighter, preventing it from turning too dense or heavy.
1 tablespoon lemon zest - Adds fresh, aromatic lemon flavor and natural oils that elevate the citrus notes throughout the cake.
Juice of one lemon - Provides bright acidity, enhances lemon flavor, and helps keep the cake moist and tender.

How To Make Lemon Pound Cake From Scratch

Preheat oven to 350 degrees. Grease a 6-cup bundt pan and set aside. In a large stand-up mixer bowl using the paddle attachment on the mixer, beat together the butter, cream cheese and Swerve until light and fluffy and well incorporated.
Add the lemon extract and lemon juice and mix well.
Add the eggs and sour cream and mix well.
Pour in all the dry ingredients until well combined. Beat the mixture until it is light and fluffy.
Pour the batter into the greased bundt pan. Bake for 40 minutes until a toothpick inserted to the bottom of the keto pound cake of it comes clean.

Tips and Tricks

Making keto lemon pound cake is simple, but these tips will help you achieve the ideal dense, moist crumb and bright lemon flavor every time.

Make sure you beat the heck out of the keto cake batter. It’s important to make sure that the cake has a pleasant consistency.
Use a SIX cup bundt pan , not the huge 10-12 cup pans that are standard.

Variations

If you want to add new flavors, textures, or twists to your keto lemon pound cake, these variations offer fun and flavorful ways to personalize the recipe.

Keto Lemon Blueberry Pound Cake - Fold in ½–1 cup fresh or frozen blueberries (tossed in almond flour to prevent sinking) for bursts of juicy sweetness.
Lemon Poppy Seed Pound Cake - Add 1–2 tablespoons poppy seeds for a subtle crunch and classic bakery-style flavor.
Keto Lemon Loaf Cake (Starbucks Style) - Bake in a loaf pan and add a thicker lemon glaze for a coffee-shop inspired version.

What To Enjoy With Lemon Pound Cake

Keto lemon pound cake is delightful on its own, but pairing it with the right toppings or sides can elevate it into an elegant dessert or satisfying snack.

Whipped Cream - Light, fluffy, and perfect with the cake’s bright lemon flavor.
Fresh Berries - Strawberries, raspberries, or blueberries add natural sweetness and color.
Vanilla Keto Ice Cream - A cool and creamy pairing that balances the cake’s vibrant lemon.
Greek Yogurt -Adds a tangy contrast and works well for a lighter option.

How Long Does It Last?

This lemon pound cake recipe does not have to be refrigerated. At room temperature it will stay tasty for up to 3 days in an airtight container.

That being said, if you refrigerate it, you can get a few more days of life out of this keto lemon cake.

Can You Freeze It?

Cool . Wait for the cake to cool to room temperature.
Slice . Cut into individual portions so it thaws faster.
Wrap . Wrap in parchment paper and a freezer-safe bag.
Freeze . Pop in the freezer to enjoy later.

Another great thing about this Keto Lemon Pound Cake is that freezes VERY well. So if you don’t see yourself eating this entire cake in one sitting (and believe me, I wouldn’t blame you for wanting to do so), you can freeze some of it up for later. Here’s how:

More Fantastic Keto Cakes

Pound cake

Check out my Cream Cheese Pound Cake ! It’s a delightfully sweet low carb treat!
Keto Chocolate cake is always a winner.
My keto carrot cake is another popular one.