Go Back
+ servings
lemon pound cake on a cooling rack
Print Recipe
5 from 5 votes

Keto Lemon Pound Cake with Lemon Glaze

With just a few simple ingredients, indulge on this homemade Keto lemon pound cake. With just the right amount of zest and the sweetness of the glaze, it'll be hard to stop with just one slice!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Keyword: gluten free, recipe for keto lemon pound cake
Servings: 12
Calories: 273kcal

Ingredients

For the cake:

Lemon Simple Syrup:

Instructions

  • Preheat your oven to 400F. Spray a loaf pan with cooking spray
  • In a large mixing bowl combine the almond flour, baking soda, salt, and sweetener. Now add in the eggs, greek yogurt, vanilla extract, lemon juice and zest.
  • Once you batter is smooth pour into the loaf pan and place in oven. Loaf will be done when a toothpick comes out clean. About 30 minutes. Let cool for 10 minutes
  • In a small saucepan, combine the lemon simple syrup ingredients. let cook for a few minutes over medium heat until the sweetener is dissolved. Spoon the simple syrup over the top of the cake.
  • Once your cake is completely cooled, remove it from the loaf pan. Combine all your ingredients for glaze into a small mixing bowl. Once nice and smooth, take your spoon and glaze the top of your cake.
  • Slice into 12 slices and serve.

Notes

  • The total amount of lemon juice needed for this recipe is 3/4 cup.  This would be about 6 Lemons.  I used 1 fresh lemon (so I could have the zest) and I supplemented the rest with bottled lemon juice.  
  • Freezing:  This entire loaf can be wrapped in freezer paper and plastic wrap and frozen for up to 3 months.  You can also wrap individual slices and freeze.

Nutrition

Serving: 1Slice | Calories: 273kcal | Carbohydrates: 5g | Protein: 8g | Fat: 15g | Fiber: 3g