Keto Lemon Pound Cake
User Reviews
5
Keto Lemon Pound Cake
Description
Keto Lemon Pound Cake combines almond flour, coconut flour, baking powder, and a sweetener with eggs and yogurt to form a batter that bakes into a moist, dense cake. Lemon zest and juice impart lively citrus notes, balancing the richness of melted butter and egg yolks. The preparation includes whipping egg whites separately to stiff peaks before folding in, which incorporates air for a lighter texture than usual for keto cakes.
The cake bakes in a bundt pan or loaf with moderate oven heat, delivering a tender crumb. It's topped optionally with a simple coconut butter drizzle enhanced with vanilla and extra lemon zest for decoration, enhancing the flavor and presentation.
This recipe yields generous slices suitable for those who follow a ketogenic lifestyle, providing only a few grams of net carbs per serving. The cake is suitable for freezing, refrigeration, or short-term room temperature storage. Adjustments like adding poppy seeds or extra lemon juice can customize the flavor. Baking times may vary with pan shape and size, and tenting the cake with foil can prevent over-browning.
Ingredients
- ½ cup / 120g butter melted
- 5 egg large, separated, room temperature
- ½ cup / 120g yogurt room temperature
- 5 tablespoon lemon juice roughly 2 lemons
- 2 tablespoon lemon zest of 2 lemons, zest
- 2 cups / 200 g almond flour or ground almonds
- ⅓ cup / 45g coconut flour
- 3 teaspoon baking powder
- ⅔ cup / 120g granulated sweetener
- pinch salt optional
Coconut butter drizzle
- 3 tbsp / 35g coconut butter
- ½ tablespoon coconut oil
- ¼ teaspoon vanilla extract
- lemon zest optional, decorate with 1 teaspoon and slices
- lemon slices optional, decorate with 1 teaspoon and slices
Instructions
- Preheat the oven to 350F / 175C / 155fan. Generously grease a bundt tin with butter. If using a rectangular loaf pan or springform, line the bottom and sides with baking / parchment paper.
- Melt the butter in a saucepan or microwave until just warm. Allow to cool for a couple of minutes and add the egg yolks. Whisk with a balloon whisk or with an electric mixer to combine. Then whisk through the yoghurt and lemon juice.
- Place all the dry ingredients in a clean mixing bowl and stir to combine. Also add in the lemon zest, reserving 1 teaspoon for decorating the cake later.
- Add the wet ingredients to the dry and fold together with a spatula or blend with an electric mixer.
- Whisk the egg whites in a clean mixing bowl using an electric mixer until stiff peaks form.
- Fold the egg whites through the batter until smooth using a spatula (no electric blenders here!). Don’t over-mix or you will deflate the eggs.
- Spoon the batter into the bundt tin and level with a spatula.
- Bake in the oven for about 45 - 50 minutes until golden and you can insert and remove a skewer without crumbs sticking. Mine took 48 minutes. Run a sharp knife around the edge of the tin. DO NOT REMOVE FROM THE TIN UNTIL FULLY COOLED.
- Melt the coconut butter and oil using the bain marie method - in a glass proof bowl over a pan of simmering water. Remove from the heat and stir through the vanilla extract. Remove the lemon cake from the mould and drizzle over the coconut butter. Option to top with lemon zest and slices for decoration.
Notes
- This recipe makes about 12 generous slices, with approximately 3.7g net carbs each without the drizzle.
- Store the pound cake 1-2 days at room temperature, 5-6 days refrigerated, or freeze for up to 3 months.
- Use additional lemon juice or lemon extract to intensify the lemon flavor if desired.
- To transform this into a lemon poppy seed cake, add 2 tablespoons of poppy seeds to the batter.
- Adjust baking time based on pan type: loaf pans or springforms may take 55-60 minutes; tent with foil if browning too quickly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 232 kcal
% Daily Value*
| Calories | 232kcal | 12% |
| Total Carbohydrates | 6.5g | 2% |
| Protein | 8g | 16% |
| Fat | 20.1g | 31% |
| Saturated Fat | 7.8g | 39% |
| Fiber | 2.8g | 11% |
| Sugar | 2.4g | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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