Keto Lemon Pound Cake with Cream Cheese – Moist, Tangy & Irresistible!

Description:

This Keto Lemon Pound Cake with Cream Cheese is moist, tangy, and perfectly low-carb — the ultimate sugar-free treat for lemon lovers! 🍰

Introduction

If you’ve been missing traditional pound cake since starting your keto journey, this Keto Lemon Pound Cake with Cream Cheese is about to change that! 🧁

This cake delivers everything you love — a buttery crumb, creamy texture, and bright lemon flavor — all while being low-carb, sugar-free, and gluten-free. It’s the kind of dessert that makes you forget it’s keto at all.

Whether you’re baking it for a weekend treat, a spring brunch, or a cozy afternoon coffee moment, this cake will fill your kitchen with the most comforting lemon aroma. It’s simple, foolproof, and made with ingredients that you likely already have in your keto pantry.

Each bite melts in your mouth with a tangy cream cheese twist that perfectly balances the citrusy lemon flavor. It’s moist, golden, and delicious — a true keto masterpiece you’ll want to make again and again. 💛

Recipe Equipment

Before you start baking, make sure you have these kitchen essentials ready:

• Mixing bowls (large and medium)
• Hand or stand mixer
• Measuring cups and spoons
• Rubber spatula
• 9×5-inch loaf pan
• Parchment paper (for easy removal)
• Cooling rack

Pro Tip: Lining your loaf pan with parchment helps the cake slide right out without sticking — no mess, no stress!

Recipe Stats

• Prep Time: 10 minutes
• Cook Time: 45–50 minutes
• Cooling Time: 20 minutes
• Total Time: Around 1 hour 15 minutes
• Servings: 10 slices
• Difficulty: Easy
• Diet Type: Low-carb, Keto-friendly, Sugar-free

Ingredients

Here’s everything you’ll need to make this delicious Keto Lemon Pound Cake with Cream Cheese:

For the Cake:

• 2 cups almond flour
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 4 oz cream cheese, softened
• ¾ cup powdered erythritol (or monk fruit sweetener)
• 4 large eggs
• 2 tbsp fresh lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract

For the Glaze (optional but heavenly):

• ¼ cup powdered erythritol
• 1 tbsp cream cheese, softened
• 1 tbsp lemon juice
• 1–2 tsp heavy cream (for consistency)

Ingredient Notes

• Almond flour: Gives a soft, dense texture similar to traditional pound cake — perfect for low-carb baking.
• Cream cheese: Adds richness and helps keep the cake moist.
• Lemon juice & zest: Fresh lemon is key! It gives that bright, zesty flavor that bottled juice just can’t match.
• Sweetener: Erythritol or monk fruit keeps it keto and perfectly sweet without the sugar crash.

Step-by-Step Instructions

Step 1: Preheat & Prepare

Preheat your oven to 350°F (175°C). Line your loaf pan with parchment paper, leaving a little overhang to lift the cake out easily once baked.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together almond flour, baking powder, and salt. Set it aside.

Step 3: Cream the Butter & Cream Cheese

In a large mixing bowl, use an electric mixer to beat softened butter, cream cheese, and erythritol until light and fluffy — about 2–3 minutes. This step is key for that perfect airy texture.

Step 4: Add Eggs & Flavor

Beat in the eggs one at a time, followed by lemon juice, lemon zest, and vanilla extract. The batter should be smooth, creamy, and smell incredible. 🍋

Step 5: Combine Wet & Dry

Gradually add the dry ingredients into the wet mixture, mixing until just combined. Be careful not to overmix.

Step 6: Bake to Perfection

Pour the batter into your prepared loaf pan and smooth the top. Bake for 45–50 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.

Step 7: Cool Completely

Let the cake cool in the pan for 10–15 minutes, then lift it out using the parchment and transfer it to a cooling rack. Allow it to cool completely before adding the glaze (if using).

Step 8: Make the Glaze

Whisk together powdered erythritol, cream cheese, lemon juice, and a splash of heavy cream until smooth. Drizzle over the cooled cake for a creamy, tangy finish.

Pro Tips & Variations

• 🍓 Berry Boost: Add a handful of blueberries or raspberries for a fruity twist.
• 🧈 Extra Moisture: Add a tablespoon of sour cream for even richer texture.
• 🌡️ Room Temp Ingredients: Always use room temperature butter, cream cheese, and eggs for smoother blending.
• 🧁 Make it Mini: Divide the batter into muffin tins for keto lemon pound cake cupcakes.

Serving Suggestions

Enjoy a slice of this Keto Lemon Pound Cake with a cup of hot coffee or herbal tea. ☕
It’s also perfect topped with a dollop of whipped cream or a spoonful of sugar-free lemon curd for an extra decadent dessert.

For a fancy presentation, garnish with lemon zest curls or a sprinkle of powdered monk fruit.

Storage Information

To store your cake:

• Refrigerator: Keep leftovers in an airtight container for up to 5 days.
• Freezer: Wrap individual slices and freeze for up to 2 months. Thaw at room temperature for a quick keto snack anytime!

Tip: Warm a slice in the microwave for 10 seconds before serving for that fresh-baked feel.

Nutrition Facts (Per Slice)

• Calories: 250
• Fat: 22g
• Carbs: 4g (Net Carbs: 2g)
• Protein: 8g
• Fiber: 2g

Closing / Call to Action

This Keto Lemon Pound Cake with Cream Cheese is proof that you don’t need sugar or flour to make a rich, delicious dessert that everyone will love. 🍋

It’s sweet, tangy, and oh-so-satisfying — the perfect way to enjoy a classic treat guilt-free!

👉 Give it a try this week, and let me know how it turns out in the comments below!
Don’t forget to share this recipe with your keto friends and spread the lemony love. 💛