Keto Lemon Pound Cake

In recent years, the keto diet has surged in popularity, captivating health enthusiasts and dessert lovers alike. As more people seek to reduce their carbohydrate intake while still enjoying the pleasures of baking, the demand for low-carb desserts has skyrocketed. One delightful solution that fits perfectly within this trend is the Zesty Keto Lemon Bliss Pound Cake. This cake serves as an ideal treat for individuals on a keto diet, striking a harmonious balance between indulgence and health.

Discover the joy of baking with this Zesty Keto Lemon Bliss Pound Cake recipe! Perfectly fitting within your low-carb lifestyle, this cake is a bright, citrusy treat that satisfies your sweet tooth without the guilt. Made with almond flour, coconut flour, and erythritol, it boasts a moist texture and delicious flavor. Ideal for gatherings or a quiet afternoon, this keto-friendly dessert is a must-try for anyone craving a delightful yet healthy indulgence.

Print Recipe Pin Recipe

Ingredients

1 ½ cups almond flour

½ cup coconut flour

¾ cup erythritol (or your preferred keto-friendly sweetener)

1 tsp baking powder

½ tsp baking soda

½ tsp salt

4 large eggs

½ cup unsalted butter, softened to room temperature

½ cup unsweetened Greek yogurt

1 tbsp lemon zest (freshly grated from about 2 lemons)

¼ cup freshly squeezed lemon juice

1 tsp pure vanilla extract

Optional: powdered erythritol for dusting

Instructions

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease and line a standard loaf pan measuring 9x5 inches with parchment paper for easier removal later on.

Mix Dry Ingredients: In a medium-sized mixing bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, baking soda, and salt. This thorough mixing ensures that the leavening agents are evenly distributed throughout the flour mixture.

Prepare Wet Ingredients: In a large mixing bowl, use an electric mixer to beat the softened butter until it becomes creamy and fluffy, which should take about 2-3 minutes. Gradually add the eggs, one at a time, beating well after each addition to incorporate air. Next, mix in the Greek yogurt, lemon zest, lemon juice, and vanilla extract until everything is smoothly combined.

Combine Mixtures: Gently pour the dry ingredient mixture into the wet ingredient bowl. Using low speed on your mixer, combine the two mixtures until just incorporated. Take care not to over-mix, as doing so can lead to a denser texture in your pound cake.

Pour into Pan: Carefully transfer the batter into the prepared loaf pan. Use a spatula to smooth the top, and gently tap the pan on your countertop to eliminate any trapped air bubbles.

Bake: Place the loaf pan into the preheated oven. Bake for 45-55 minutes, or until a toothpick inserted into the center of the cake comes out clean. Keep your eye on the pound cake towards the end of the baking time; if the top begins to brown too much, cover it lightly with aluminum foil for the remaining bake time.

Cool: After baking, remove the cake from the oven and let it cool in the pan for about 10-15 minutes. Then, carefully transfer the cake to a wire rack to cool completely, which will enhance its texture.

Optional Glaze: For an added burst of flavor, mix a little powdered erythritol with lemon juice to create a sweet glaze. Once the cake has cooled, drizzle this glaze over the top for an elegant finish.

Serve: Slice your delicious pound cake and savor it as a delightful keto-friendly treat alongside your favorite tea or coffee!

Prep Time, Total Time, Servings: 15 mins | 1 hr 10 mins | 12 slices

Presentation Tips: Serve each slice on a decorative plate, dusted lightly with powdered erythritol, and garnish with a twist of lemon zest for a vibrant touch.