Keto Lemon Poundcake

With springtime just around the brink, we may devour this keto lemon poundcake during Easter celebrations or as a dessert to enjoy throughout the week.

I know what I’ll be making for Easter brunch! This Starbucks spinoff is a keto version of the lemon cake we all know and love. 

The flavor is just out of this world, and the texture is flawless.

I wasn’t always fond of lemon desserts, but keto does have one of the best lemon desserts, and I now adore it! Because of the sour cream and cream cheese in our recipe, this is the moistest almond flour pound cake you’ve ever had!

The tangy lemon is the showstopper of this keto pound cake lemon recipe, and it can be found in both the cake and the delicious lemon icing.

 Make this pound cake for all of your backyard parties, breakfasts, and dinners because your guests will devour every last crumb. 

There’s something magical about the first mouthful of this fluffy pound cake. And if you get a little amount of lemon icing on your finger, it’s unavoidable not to lick it off. 

The benefit of preparing an almond flour lemon pound cake is that it is considerably healthier than carb-heavy cakes and bread. This is simple to integrate into a keto diet, and while your palate will be pleased, your stomach will also be delighted.

Keto Lemon Poundcake Ingredients:

  • 3/4 cup cream cheese, softened 

  • ¼ cup sour cream 

  • 6 tablespoon butter softened

  • ¾ cup erythritol

  • 6 eggs

  • ¼ cup lemon juice

  • 3 cups almond flour

  • 1 tablespoon baking powder

  • 1 tablespoon lemon zest

Lemon Glaze: 

Almond flour:

This ingredient is used in making the base of the keto pound cake lemon recipe. It’s low in carbohydrates, and high in nutrients. 

Almond flour has a nutty taste and is simple to work with. In most recipes, you can simply use an equivalent amount of almond flour instead of wheat flour. 

Cream cheese:

One of the core ingredients of the keto cheese flan is cream cheese. Cream cheese is rich in fat and has a low carbohydrate and protein content. It’s high in vitamin A and has a small amount of riboflavin (vitamin B2). 

Sour cream:

We’ll add sour cream to keep the almond flour lemon pound cake moist without making the cake mix very thin and liquidy. 

The addition of sour cream will result in a very soft and crumbly pound cake

Traditionally, sour cream is produced by fermenting dairy cream with lactic acid bacteria, which are one of the most popular probiotics in food production.


Softened butter will be used to make the pound cake soft and fluffy. 


To sweeten the keto lemon poundcake we will use erythritol. Erythritol is a sugar alcohol, which means it belongs to a group of chemicals known as sugar alcohols. 

According to Healthline, it contains only 0.24 calories per gram. Even though it only has 6% of the calories of sugar, it still has 70% of the sweetness. Erythritol is made in large-scale manufacture when yeast ferments glucose from maize or wheat starch. 

Erythritol looks to be a good sugar substitute for those who are overweight, diabetic, or have other difficulties connected to metabolic syndrome.


Allulose can be used alternatively if erythritol is not available. Allulose is a newbie to the low-carb sweetener market. 

Allulose is a kind of sugar. What’s going on? On a keto diet, don’t we avoid sugar? Yes, indeed. Allulose, on the other hand, is a naturally occurring sugar that is not metabolized. 

According to Healthline, allulose contains just 0.2–0.4 calories per gram, or roughly one-tenth the calories found in table sugar. Allulose, like glucose and fructose, is a monosaccharide, or single sugar.


Eggs are used as emulsifiers or easily speaking as a binder because eggs are both fat (yolks) and protein (whites), putting them into the flan batter aids in binding the fat elements with the other ingredients. 

To put it another way, eggs bind oil to water and prevent them from separating while baking.  


A tablespoon of lemon juice will be added to season and provide a zing to the almond flour lemon pound cake. 

Lemons may help you lose weight and lower your risk of heart disease, anemia, kidney stones, digestive problems, and cancer.


With just a handful of staple ingredients, this pound cake recipe can be prepared quickly by following the below-mentioned instructions.

Almond Flour Pound Cake:

  • Preheat the oven to 350 degrees Fahrenheit and layer a loaf pan with parchment paper.

  • Combine the cream cheese, butter, sour cream, and sugar in a food processor. Give it a few pulses until it is smooth. Combine the eggs, flour, lemon juice, baking powder, and lemon zest. Continue pulsing the mixture until it is mixed well.

  • Pour the mixture into a prepared loaf pan and spread evenly. The batter will be quite thick.

  • For 65 minutes, bake the keto lemon pound cake. When it’s done, the center will be firm and the edges will be a rich golden brown color. Around the 45-minute mark, check the cake and add a piece of foil if the edges have browned too much. 

  • Allow the keto lemon cake to cool in the pan for 10 minutes before running a knife over the sides. Take the parchment paper out of the pan and set it aside. Allow the cake to cool completely before serving.

  • While the keto cake cools, mix together the powdered erythritol, cream cheese, lemon extract, and one teaspoon of water. Once combined, add the second teaspoon of water and keep adding until it reaches the desired consistency. Pour the icing over the top of the cake and serve.

Can I make it without a food processor?

This keto pound cake lemon recipe can easily be made without the use of a food processor. Simply mix all of the ingredients together until completely smooth. It will take a few more minutes to complete, but it is entirely possible.

Can I use coconut flour instead?

In Paleo and Keto baking, coconut flour and almond flour are two of the most often used flours. Both of these flours create soft and smooth baked items, and each has a distinct and delightful flavor. 

Baking with coconut or almond flour is simple, and both are excellent replacements for wheat and refined white flours. 

Coconut flour can also be used in place of almond flour in recipes. In any recipe, coconut flour can be used in place of almond flour. When making substitutes, however, the qualities of each of these flours must be considered. 

Coconut flour is extremely absorbent and absorbs a lot of moisture. When substituting coconut flour for almond flour, the amount of liquid and eggs must be adjusted. 

A reasonable place to start is to replace 1 cup of almond flour with 1/4 cup (1 ounce) coconut flour. In addition to the eggs called for in the original recipe, you will need to add 1 egg for every 1/4 cup of coconut flour used.


You can store your almond flour lemon pound cake in an airtight container or wrapped in plastic wrap. It will stay at room temperature for up to 3 days or in the fridge for up to 1 week. 

This cake can also be frozen; wrap in aluminum foil or plastic wrap and it will keep for up to 3 months. Just make sure to defrost it in the fridge before serving it. And if you ever need to reheat your cake, simply microwave it for a few seconds.

Share Your Results! 

I hope you enjoy making this keto lemon poundcake recipe as much as I did. If you make this recipe, please let me know how it turned out! 

I absolutely love to see your creations! If you happen to make one of the recipes, would really love to see it! Just use the hashtag #sweetketolife, tag me on @sweetketolife, or just let me know by comment!

Sweet recipes you might like:

Keto Lemon Poundcake

Yaidy Santiago
The flavor is just out of this world, and the texture is flawless.
Prep Time 20 mins
Cook Time 1 hr 5 mins
Course Dessert
Cuisine gluten free, keto, low carb, refined sugar free
Servings 10


Poundcake Batter:

  • 3/4 cup cream cheese, softened
  • ¼ cup ¼ cup sour cream
  • 6 tbsp butter softened
  • ¾ cup cup erythritol
  • 6 eggs
  • ¼ cup lemon juice
  • 3 cups almond flour
  • 1 tbsp baking powder
  • 1 tbsp lemon zest

 Lemon Glaze: 

  • ½ cup powdered erythritol or liquid allulose
  • 1 tbsp cream cheese, softened
  • 1 tsp lemon juice


  • Preheat the oven to 350. Line a loaf pan with parchment paper.
  • Combine the cream cheese, butter, sour cream, and sweetener in the food processor. Pulse until smooth. Add the eggs, lemon juice, flours, baking powder, and zest. Pulse until well combined. **See Notes
  • Pour the batter onto a prepared loaf baking pan and spread it evenly.
  • Bake for 65 minutes or until completely firm with deep golden brown edges. If getting too brown, cover with tin foil at 45 minutes.
  • Let it cool in the pan for 10 minutes. Then run a knife around the edges and then lift the parchment to remove it from the pan. Cool completely.
  • Whisk the ingredients for the icing until fully incorporated adding the lemon juice one teaspoon at a time for the desired consistency. Drizzle the glaze on top of the cake once it is completely cooled. Enjoy!


This recipe can also be done without a food processor. Just make sure to whisk all ingredients very well until fully smooth. It’ll take a couple more minutes to achieve but it’s totally doable (I’ve done it a couple of times) 
Keyword almond flour, cream cheese glaze, lemon, poundcake

Yaidy Santiago

Former collegiate volleyball player that loves to cook and try new healthy recipes. My boyfriend and I follow a strict keto diet and I challenge myself to make delicious low-carb foods that we both enjoy every day!

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