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Keto lemon pound cake – paleo + gluten free

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4.8 from 189 votes
Carine Claudepierre - July 15, 2019
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Learn how to make keto lemon pound cake! An easy coconut flour cake with a delicious buttery texture and tangy lemon flavor.

This delicious keto lemon cake contains only 3.9g net carbs per slice and it is a delicious treat with a cup of tea.

KETO LEMON POUND CAKE SLICED

Hello, fellow baking lovers and keto sweet teeth! Are you ready for some buttery keto pound cake today? I can’t think of a better afternoon tea cake than this keto lemon cake recipe.

Honestly, lemon and tea make the best combo. You will impress all your friends at teatime with this recipe. There is no need to be on a keto diet to appreciate the moist and buttery texture of a keto lemon cake.

A glazed lemon pound cake was the first recipe I learned to bake as a kid. French lemon cake is a classic in my French culture.

That is why today I am sharing a coconut flour lemon cake recipe. My all-time favorite cake flavor with special thoughts to my diabetic mum who I know will be the first to enjoy this recipe.

Pouring glazing on the keto lemon pound cake

Is the lemon pound cake keto?

Absolutely! By using only keto-friendly ingredients such as almond flour and coconut flour, this keto pound cake has only 3.9g of net carbs per slice!

How to make a keto lemon pound cake?

This lemon keto cake recipe has only a few ingredients and steps to follow. It does not require fancy pieces of equipment or ingredients and you will quickly make this recipe in 15 minutes. First, let’s have a look at what you need.

  • Eggs – a delicious buttery and moist pound cake has eggs. Please stick to the recipe and do not try to substitute eggs in this recipe.
  • Almond flour – you can also use almond meal if desired.
  • Coconut flour – as always in keto baking, use fresh flour that has no lumps for perfect results.
  • Coconut oil – or butter if preferred.
  • Lemon juice – fresh is the best if you can. Lemons are great keto-friendly fruits!
  • Lemon zest – this is optional. I recommend you use untreated organic lemon if you intend to use the zest. This avoids adding nasties to your cake. A few drops of lemon extract also work!
  • Sugar-free crystal sweetener – as always I love to use crystal Monk Fruit sweetener but powdered erythritol or Xylitol are great options. Check out my review of keto-friendly sweeteners to convert from one to another.

Keto lemon pound cake loaf

How to bake with coconut oil?

Next, let’s talk about the most important part of this recipe: ingredient temperature. While this is a very straightforward keto lemon pound cake recipe there is one trick!

You must use eggs at room temperature. In fact, baking with coconut oil involves using ingredients at room temperature. The reason is pretty simple, coconut oil gets solid under 24C (76F).

It means that if your eggs are straight out from the fridge they will create lots of coconut oil lumps. The best is to store your eggs out of the fridge the day before or at least 4 hours before making this recipe.

Otherwise, use melted butter instead of coconut oil. This will not happen with butter.

For more tips on how to never fail a keto recipe, have a look at my keto baking guide, I share in this ebook all my tips and secrets to never fail a recipe!

Slices of keto lemon pound cake

Can I freeze this low-carb lemon cake?

Of course, you can freeze this almond flour pound cake. First, slice the whole cake into 16 slices.  Then, freeze the keto lemon loaf into a ziplock bag or in an airtight container.

Make sure the slices do not overlap, it makes it easier to defrost one by one. Finally, defrost your slices the day before at room temperature.

The next day, toast the slices into the toaster if you like. Of course, if you freeze your sugar-free lemon cake with the frosting on top don’t bring it to the toaster.

Enjoy plain or spread some sugar-free jam on top.

keto lemon pound cake slices

Is this keto lemon pound cake healthy?

This is probably the healthiest coconut flour lemon cake recipe you will find around. Let me tell you why. First, it is sugar-free, low-carb, and dairy-free, yes eggs are NOT dairy.

Dairy products come from bovine animals it only includes milk, cream, butter, and cheese. So, this keto lemon pound cake is dairy-free meaning it is easy to digest.

Next, it is a high-protein cake perfect to serve at breakfast or for a fulfilling afternoon tea. Proteins keep you full for longer and you won’t feel hungry after one slice.

Finally, it is a gluten-free lemon cake high in fiber from coconut flour. Fibers are part of healthy gut health and stabilize blood sugar levels.

Keto Lemon Pound Cake

More keto cake recipes to try

We all love a good piece of cake and I have plenty of other delicious keto cake recipes for you to try.

keto vanilla cake
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Coconut flour chocolate cake - keto and gluten-free
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An easy moist keto chocolate cake, dairy-free and gluten-free with coconut flour and chocolate ganache
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Chocolate Avocado Cake
Chocolate avocado cake - sugar-free, gluten-free, and keto
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This chocolate avocado cake is a healthy, fudgy, keto, and, gluten-free cake. 100% Sugar-free, low-carb, and paleo.
4.1g
Check out this recipe
KETO LEMON CAKE with Almond Flour Cream cheese frosting #ketolemoncake #lemoncake #ketocake #lemonbluberrycake #healthycake #healthylemoncake #glutenfreecake #glutenfreelemoncake #almondflour #lowcarb #creamcheese #easy
Keto lemon cake with blueberries
4.83 from 57 votes
Keto lemon blueberry cake with lemon buttercream frosting
4.9g
Check out this recipe

Enjoy the delicious paleo lemon cake recipe and if you make this don’t dig in too fast. Take a picture of your creation and share it with me on Instagram. 

XOXO Carine

Recipe Card

KETO LEMON POUND CAKE

keto lemon pound cake

This keto lemon pound cake recipe has only a few ingredients and steps to follow. It doesn't require fancy equipment or ingredients and you will quickly and easily make this in 15 minutes.
Prep Time: 15 mins
Cook Time: 50 mins
Cool 1 hr
Total Time: 2 hrs 5 mins
16 slices
4.8 from 189 votes
Leave A Review Print The Recipe

Ingredients

  • 5 Egg - at room temperature
  • 3/4 cup Erythritol monk fruit, erythritol or xylitol (150g)
  • 1/2 cup Coconut oil or melted butter (120 ml)
  • 2 cups Almond Flour (220 g)
  • 1/4 cup Coconut Flour (35 g)
  • 1 tablespoon Baking Powder
  • 1/4 cup Lemon Juice (60 ml)
  • 1/2 tablespoon Lemon Zest - optional

Lemon glazing

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Instructions

  • Preheat oven to 180°C (350°F). Line a 9-inch x 5-inch loaf pan with a piece of parchment paper. Slightly oil the paper to make sure the pound cake doesn't stick to the pan. Set aside.
  • In a medium mixing bowl, whisk together eggs, sugar-free crystal sweetener, melted coconut oil (or butter), and lemon juice. Make sure that your coconut oil is not burning hot or it will 'cook' the eggs and create lumps. All your ingredients must be roughly at the same temperature, think room temperature especially the eggs and lemon juice. Cold ingredients, just out of the fridge will solidify the coconut oil creating oil lumps. Otherwise use melted butter to prevent this to happens. Set aside.
  • In a different large mixing bowl, whisk together the almond flour, coconut flour, and baking powder. Stir to evenly combine the flours.
  • Pour the liquid ingredients onto the dry ingredients.
  • Stir all the ingredients together with a baking spoon until it forms a consistent cake batter with no lumps. Combine for at least 2 minutes to make sure the coconut flour fiber absorbs the moisture.
  • Transfer the cake batter onto the loaf pan. Make sure you are using the same loaf pan size or it will impact your baking time.
  • Place the loaf pan in the center of your oven and bake at 180°C (350°F), fan-forced mode if you can for 15 minutes. After 15 minutes decrease the temperature to 160°C (320°F) and cover the loaf pan with a loose piece of foil. This will avoid the top to burn and the middle to bake slowly. Keep baking for 45-60 minutes in total, or until a toothpick inserted in the center of the pound cake comes out with little to no crumbs on it.
  • Cool for 10 minutes in the loaf pan, then lift out the pound cake from the pan using the parchment paper.
  • Transfer to a cooling rack to cool completely. It is a thick cake and it usually takes 3 hours to fully cool. Be patient and add the lemon glazing on the cake when it reaches room temperature, not before!

Lemon glazing

  • To make the lemon glazing, whisk together the sugar-free powdered erythritol with lemon juice until no lumps remain. If needed add more lemon juice to get a thinner glazing or more powdered sweetener to get thicker glazing.
  • Drizzle consistency over the cooled pound cake.
  • You can place the cake a few minutes in the freezer to set the glazing if too runny.
  • Store your cake in the pantry on a cake box for up to 3 or 4 days. Slice before serving to keep the cake moist.
  • Enjoy as breakfast, teatime, plain, or with sugar-free chia seed jam.

How to freeze your pound cake?

  • Slice the cake into 16 slices before freezing. Freeze the cake in an airtight box making sure the slice doesn't overlap (or place a piece of parchment paper between each slice to make it easier to defrost individually. Defrost the slice the day before at room temperature, on a plate, don't overlap the slices.
  • The next day, you can toast the slices in a toaster before serving.
Tried this recipe?Mention @Sweetashoney.co
Nutrition Facts
keto lemon pound cake
Amount Per Serving (1 slice)
Calories 174 Calories from Fat 98
% Daily Value*
Fat 10.9g17%
Carbohydrates 5.1g2%
Fiber 1.2g5%
Sugar 1.1g1%
Protein 4.4g9%
Net Carbs 3.9g
* Percent Daily Values are based on a 2000 calorie diet.

Keto Lemon Pound Cake with Almond Flour, Dairy free, Gluten free #ketolemonpoundcake #ketolemoncake #ketocake #ketopoundcake #almondflourpoundcake #glutenfreepoundcake #healthylemoncake #healthypoundcake #healthylemonpoundcake #moistlemonpoundcake #easylemonpoundcake #lemonpoundcakeloaf #paleolemonpoundcake #dairyfreecake

Keto Lemon Pound Cake

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    180 comments
  1. 5 stars
    Thanks for your lemon pound cake recipe, turned out delicious! I added a raspberry sauce swirl in mine, some extra lemon zest for some more zing and did some candied (keto) lemon slices on to. Also, I (read : my fiancé lol) was impatient to eat it so I put it out in the cold (thanks, Canada) to cool off quicker and it was cool in 30 mins. Glaze stayed on just fine! Mine baked in just about 60 mins, but I have a smaller oven which bakes faster than most.

    • If dry it can be for many reason like your almond flour is coarse or you used almond meal. You must use ultra thin almond flour in all my recipes. You may also have a wrong ratio of wet to dry ingredients. For example, coconut flour has 4 times more fiber than any other flour so if you added a little bit too much it will significantly dry out cake. Also use the scoop, pack, level up method to measure keto flours for precision, or weight. Enjoy, XOXO Carine

  2. 5 stars
    This turned out amazing. I used swerve for my sweetener. Also used butter instead of coconut oil. Better than Starbucks. Yum

  3. 5 stars
    Your recipe was easy and my lemon loaf is moist, lemony, and
    delicious! I used butter instead of coconut oil and a bit more lemon sest. It is yummy! Thank you.

  4. Hi there!
    Can I use Carbquick instead of almond flour? As in this moment I do not have the amount required. Can I bake it in a fluted cake ring round form?

    • I am sorry to hear that. I didn’t try the recipe without coconut flour but maybe you can try to replace it by more almond flour, usually 3 to 4 times more almond flour so here 3/4 cup to 1 cup almond flour to replace the coconut flour should work. This said, the cake texture will be different probably less moist but good. Enjoy, XOXO Carine

    • The nutrition panel won’t change with the glazing. The glazing is zero net carbs since its only water and sugar alcohol from erythritol. Enjoy, XOXO Carine

  5. 5 stars
    amazing! moist, delicious, and everything i hoped it would be! i used butter, fresh lemon juice and fresh lemon zest. fantastic .. it’s truly just as tasty as Starbucks!
    PS- i had to bake it about 56 minutes in my toaster oven on convection setting.

    • I am so happy to read your feedback! But yes, toaster oven diffuse energy slowly and it can take longer to bake a cake with them. Enjoy the keto recipes on the blog, XOXO Carine

  6. 5 stars
    This is a VERY good cake by any standard, keto or otherwise. The coconut flour helps create a consistently moist crumb, even over several days, so this is a great keeping cake. I used pre-squeezed lemon juice, so to sub for the zest I used some lemon extract (accidentally added more than I intended, but the flavour was still excellent). The icing glaze adds tartness. And because it’s a healthy choice, I didn’t feel guilty having a slice for breakfast! I plan to experiment with other flavour combinations because the base here is really good.

    • It is only if you intend to use the lemon zest, non organic lemons skin is treated with chemicals that are not safe to eat. Enjoy, XOXO Carine

  7. 5 stars
    Thank you so much for this recipe, the cake is super easy and delicious! I find the taste of coconut oil a bit overpowering so I’ve been making it with butter 🙂

    • Thanks for the lovely feedback! You can use refined coconut oil it has no coconut flavor compared to unrefined coconut oil. Butter is a great option too. Enjoy the recipes on the blog, XOXO Carine

      • hi, can i use a 8 inch round cake tin instead? I am planning to bake this for my mum’s birthday. Any changes to the temperature and baking time? Thank you

        • Yes that will work but it will bake faster since your pan is wide and the batter will be less thick. Use a skewer to check the baking time after 30 minutes, it is cooked when it comes out clean. Otherwise use my vanilla birthday cake recipe here, it is keto too. Enjoy and happy birthday to your mum, XOXO Carine

    • I didn’t try the recipe without coconut flour but you can’t replace coconut flour by same amount of almond flour, the recipe won’t work. Coconut flour is 4 times more absorbent so if you use almond flour you will need at least 4 times more to replace coconut flour but then the texture will be off and dry. Enjoy the recipes on the blog, XOXO Carine

  8. 5 stars
    I really love this cake! I freeze it in and take a slice everyday to my work. I’m gonna make a 2nd one today with raspberry 🙂 thank you for sharing!

  9. 4 stars
    It was very good, moist.
    I had to add milk to the glaze to thin it out, it just clumped with only lemon and confection sugar. I used butter instead of coconut oil, unsure if that made the difference with when I sliced, kind of felt apart the more middle I cut into. I add blueberries when was a nice burst of flavor. The batter really looked perfect, not sure if I didn’t just bake it long enough despite following the toothpick rule.

    • Butter doesn’t firm up at room temperature in bread like coconut oil does. It can result in crumbly bread even more if you added fruits inside that will release moisture. I will definitely use coconut oil and if you want a blueberry pound cake follow my other recipe here. Enjoy! XOXO Carine

  10. So excited to make this! Can I use brown sugar as a sweetener substitute or would you recommend regular sugar if I can have that? Same amount?

    • Yes you can use the same amount of brown sugar but the recipe won’t be keto or low carb anymore. The color of the pound cake will be darker too. Enjoy the recipe, XOXO Carine

    • Sure, it won’t be keto or low carb anymore but same amount of coconut sugar will work just well. Enjoy the recipes on the blog, XOXO Carine

    • Sure, there is a print button on top of each recipe card. Click on the print button and it will open the recipe in another tab to send it to your printer. XOXO Carine

  11. 5 stars
    I made this and enjoyed it, the next day I found the topping to sweet though, cake is great. I have come across insulin as a sweetener substitute have you used it? Thanks in advance.

    • 5 stars
      Inulin is fiber, not a sweetener at all. I take it every day for digestive health and it has no sweetness whatsoever. It is ground chicory root powder. Great to add to baked goods for extra fiber though!

  12. Hi, just wondering if I can use rice malt syrup instead of sweetener? As it’s liquid, I wasn’t sure if it would work. Also, is 1 Tablespoon of baking powder correct, or should it be Teaspoon? Thanks so much.

    • It will change the batter consistency so I don’t recommend that option. If you eat sugar, use coconut sugar, it is an healthy alternative that won’t impact the bread texture. And yes, the recipe correct and triple tested! Enjoy, XOXO Carine

  13. 5 stars
    I have made this recipe a half dozen times already. I always use melted butter as I don’t care for coconut oil. I absolutely LOVE this cake. Yesterday, I used the same recipe,but substituted unsweetened almond milk for the lemon juice, added a teaspoon almond extract and two tablespoons poppy seeds. Perfect almond poppyseed cake. Made the frosting with almond milk instead of the lemon juice as well. This is a fabulous recipe. So easy and quick to make. Thanks!

    • That is so amazing ! I can’t believe you made this recipe so many times and it makes me SO happy to have you here baking with me. Thanks for the lovely feedback and tips, Enjoy the recipes, XOXO Carine

  14. 5 stars
    I tried this last night, and OH MY! It was delicious. Because I’m diabetic I have to watch my fats as well as sugars. I substitued avocado oil for the coconut oil/butter. It turned out fabulous, did not spike my blood sugar and when I woke up this morning, my blood sugar was great! Keep those awesome recipes coming.

    • I am so happy to read your comment! Glad to hear your blood sugar level i on track with my recipe. Enjoy the sugar-free recipes around here, XOXO Carine

  15. 5 stars
    I baked this cake yesterday and it is absolutely fabulous! I have to say it is the best keto cake I have made so far! I didn’t have any lemon juice so I subbed it for a tsp of lemon flavouring and made up the missing liquid with milk. It is divine and I will definitely bake it again. Thanks for sharing this recipe.

  16. 5 stars
    Amazing recipe! I added just a little shredded coconut flakes to the recipe and also as decoration to the top and it was delicious. I didn’t need to make the frosting. Just the cake alone was yummy!

    • What a great idea ! Lemon and coconut are made to be together. Enjoy the recipes on the blog, XOXO Carine

  17. I keep having the same problem baking with almond flour. My batters are way too dry. I then try to fix by assing more butter and an extra egg as I did for this. Still came out super thick. What am I doing wrong? I am using superfine almond flour.

    • Are you making the recipe in cups or gram? If it is too thick it means you are missing liquid. It can be that your eggs are too small, I am using large eggs, or you add a bit moe flour and it dry the batter. Make sure you lightly pack the cups when measuring and level up. Let me know, XOXO Carine

  18. 5 stars
    I made it today. I used ghee butter and Swerve for both cake and glaze. I also used homemade gluten free baking powder mixing tartar cream and baking soda. Great recipe, thanks!

  19. 5 stars
    I have only been doing keto for a very short time. The couple of dessert recipes I have tried were flops. This dessert came out amazing. Thank you so much for sharing. I must check out other recipes that you are sharing.

    • It makes me so happy that you found my blog! I have been on keto for years an I love desserts so here you wil find all my favorite baking/desserts creation 100% keto friendly. I can’t wait to see what you are trying next time! Enjoy the blog recipes, XOXO Carine

  20. 5 stars
    Such a lovely recipe! I made this a couple of weeks ago but melted the frosting ingredients so that I could turn this into lemon drizzle cake. It was moist and so tasty!! So, I’ve decided to make again today ????. Thank you ????

  21. 5 stars
    I just made the lemon pound , and it smells beautiful , and tastes so as well .
    Could I add raw coconut chips to the recipie and how much please ? Bev

  22. I have some strawberries that are super sweet but have some soft spots on them. I was thinking of making this recipe and topping with strawberries instead. Anyways I do not have either of the sweeteners that you recommend. Can I use coconut sugar, honey, or maple syrup? What would you recommend for the amount to use in this?

    • Coconut sugar will work just fine, same amount, it is not keto but very healthy too. Regarding the strawberries, they will add juice to the bread and it will be very moist.Enjoy the recipe, XOXO Carine

        • No because you need a powdered sweetener for the glaze. Coconut sugar is a coarse crystal sugar that won’t work here or you can blend it on high speed to make a powder! This way that will work but the color of the glaze will be brown as coconut sugar is very dark. Enjoy, XOXO Carine

  23. I used bob’s red mills egg replacer and it came out great flavor wise but a little gummy texture wise, it also did not rise very much. It’s about the height of a thick biscotti. Any suggestions on how to get it to rise more?

    • The recipe is made to use eggs. Any egg replacer I used doesn’t create a cake but a flat mass, moit and fragile. That is why I don’t recommend egg replacer for this recipe, I am sorry.

  24. I’ve been getting heaps of mandarins in my CSA box and need ways to use them up. Could I substitute mandarines for lemons? What do you think would happen if I also threw in some mandarin pieces into the batter?

    • Yes you can replace the lemon juice by mandarin juice however mandarin pieces will make the bread very moist. Enjoy, Carine

  25. 5 stars
    I am excited to make this! I only have Swerve confectioners, would that be alright in place of the granulated Swerve?

  26. Lovely recipe! Made with lemon and coconut oil and it came out lo Ely, but far too much taste of the coconut for me so decided to try next time with half and half or just plain butter.
    Then had a yen for a coffee and walnut loaf so subbed out your lemon and subbed in some super strong espresso (like rocket fuel levels) for the lemon and added a big handful of chopped walnuts at the end. Omg.

    BTW you say here in one place put the cake in the oven fan assisted at 180c – but that’s 200c in a regular oven. In another place you just say 180c. It would of huge help to your readers if you were to specify – like 200c (180c fan assisted) which a lot of writers do because those temps aren’t interchangeable.

    MASSIVE fan of your website (if not the 8 million pop ups) and insta feed. You’re a huge inspiration to use all so thank you! ❤️❤️❤️❤️❤️

    • I am glad you love the cake. If you are not a fan of coconut flavor, refined coconut oil has no coconut flavor at all and will keep the same texture. Butter is great too, it creates a more buttery, moist cake that I love that as well. I recommend 180C (fan forced if you can!) if you don’t have a fan forced mode, still bake this particular cake at 180C and not 200C or the cake burns easily on top. This happens because almond flour is very sensitive to high temperature and burn easily passed 180C that is why you either use fan-forced and it bake faster or regular mode for longer, but keep the same temp. We are working on fixing the instagram feed, which is a tech issue that need some follow up from an IT team. Unfortunately with the current world situation, it takes a bit more time to achieve things. Take care and enjoy the recipes, XOXO Carine

  27. This looks amazing! I’m interested in finding out if I can substitute monk fruit for the glaze? Can’t tolerate the after taste of erythritol. Thanks!

  28. 5 stars
    This is delicious I’ve made it five or six times now the next time I make it I plan on taking frozen blueberries chopping them and adding it to the mix

  29. 5 stars
    This recipe is simple and delicious! I’ve been enjoying it with my morning bulletproof coffee. I’ve been keto(semi consistently) for years but rarely bake sweets, mostly because I hate the fake sugar taste but also because I don’t have much of a sweet tooth. This cake hits the spot for a sweet treat with substance. The lemon flavor masks the fake-y taste.
    I followed the recipe exactly with the addition of 1 tablespoon of poppyseed, 1 tablespoon of yogurt and double the lemon zest. I halved the icing recipe and did a light drizzle instead of a full glaze. This is the perfect amount of sweetness for me.
    I’m planning on making it again this weekend in my muffin tin(12 small). Any advice on cooking time?

    • Thank you so much for the lovely review! The poppyseed and lemon are always a delicious combo, great idea! Uusally, if you bake in 12 muffins case the baking time will be more between 35-40 minutes. Insert a pick in the middle of one muffin and if it comes out clean, it means they are ready ! Enjoy the recipe and share your picture with me on Instagram if you want to! XOXO Carine.

  30. 🙁 I don’t know what went wrong with this, but I ended up with a very moist lump – it was discolored and not a pretty yellow, collapsed in the middle and was very moist. (I was very careful about my coconut oil, also, plus the eggs and lemon juice were certainly room temperature) The glaze also didn’t get drizzly for me at those measurements, but was more of a paste, though the taste was amazing!

    • I am sorry to hear that! If the cake is too moist it means you are missing either fiber (this happens when you didn’t measure coconut flour precisely and you are missing some) or your almond flour is coarse and doesn’t abosrob moisture. Next time I will recommend using ultra fine blanched almond flour and pack, level up your cups precisely and it should come out great. Regarding the icing, it is easy to thin it adding 1 tespoon water at a time until it reach your favorite consistency. Enjoy the recipe, XOXO Carine.

  31. Can you use all coconut flour instead of both almond and coconut? I want to make this but all I have is coconut flour. Almond flour is expensive. : (

    • No sorry the cake will come out very dry if you do. Coconut flour contains 4 times more fiber than almond flour and therefore it absorb moisture way more. You can’t swap those flours with a 1:! ratio. Enjoy the keto recipes on the blog, XOXO Carine

  32. This is not really low carb such as a Keto requires. For 16 slices with about 300g of sweetener between the loaf and the icing, you’re already at roughly 19g of carb per slice 🙁

    • I am sorry but all the ingredients in this recipe are low carb keto approved. I think your confused on the sweetener used in the recipe, it is not sugar! The sweetener used here contains zero carbs it is sugar free Monk fruit sweetener ( I use Lakanto) and the total net carbs per slice is 4.9g for 24 sices in the cake. Therefore this is totally acceptable on a keto low carb diet as a treat. Enjoy the recipes. XOXO Carine

  33. 5 stars
    I’ve made several versions and this is very good recipe for keto. I added grated lemon peel as well as a touch more fresh squeezed lemon juice. They lemon is definitely present but not tart. I followed the baking directions to the T including covering with foil and baked for a total of 55 min next time I will try maybe 5-10 min less. I confess that I did’t use the parchment paper and in my case that was a mistake. I didn’t have only on hand, I used homemade ghee in place of the coconut oil as well. I’n most cased, ghee is my go to oil for baking, I love the flavor and texture. Next time I’ll try the coconut oil or coconut butter and then plain butter just o see if I see a differenc. I left off the glaze because it was sweet enough for my crew.

    • Thank you so much for the beautiful feedback! Ghee would have taste amazing in this recipe. Thanks for sharing your tips. XOXO Carine.

  34. 5 stars
    Tried this recipe today and just tried a piece! Delicious! I am currently following Keto and when I inputted the information into my app – my total carb is coming out at 12g per slice – not 5g? I used all suggested ingredients so cant work out why!

    Many Thanks!

    • I am very happy you enjoyed the cake! You may have enter something differently or your app doesn’t takeaway fiber that are not counted on keto diet. This bread serve 16 slices, 5.1 g carbs, 1.2 fiber so 3.9 g net carb per slice. Enjoy the keto recipes on the blog, XOXO Carine

  35. 4 stars
    Yhe cake is lovely, i added some lemon extract to make it more lemony. It does have a bot of an eggy smell but it didnt put me off. Was wondering if one can add poppy seeda to it? Thanks a lot for the recipe!

    • Hi, this recipe doesn’t use honey so I guess you mean replacing the sugar free crystal sweetener by honey. I didn’t try this option as I don’t use sugar in my recipes, I guess the best replacement will be coconut sugar, same ratio, honey may liquify the batter and make the pound cake way moister. Enjoy, XOXO Carine

  36. 5 stars
    Hi thank you so much for this super delicious lemon pound cake recipe. This has instantly become one of my favourites! FYI I increased the lemon ( because lemon!) and replaced some of the xylitol with monk fruit. I also made a honey lemon glaze instead. Sooooo good!!

    • I agree, there is never enough lemon in pound cakes 🙂 Great idea to increase this slightly. Thank you for this beautiful feedback! I am so glad you love it . Enjoy the blog recipes, XOXO Carine

    • Thanks so much for sharing your feedback! I am so happy you enjoy the pound cake too. Talk to you soon for another recipe feedback 🙂 XOXO Carine.

  37. 5 stars
    I just made this for the first time. I may have cooked it a titch too long as the outsides were very brown. I used butter as I didn’t feel like waiting for the eggs to get to room temperature lol. Anyway it is super yummy! No glaze needed but I will probably make it just to try. I’m not eating keto but I am eating low carb so this is perfect! Thanks for sharing! I plan on trying some of your other recipes as well 🙂

    • Thanks so much for the lovely feedback! I can’t wait to read your next comment on my recipe. They are all low carb keto friendly. Enjoy! XOXO Carine.

  38. Hi Carine, the measurements of the baking pan, is that inside measurement or outside measurement? My pan doesn’t have the size markings on it, when I measured my pan with a measuring tape the outside measurements were 9 x 5
    My loaf didn’t raise very much and it kind of sunk in the middle, it was cooked through though, what would cause that to happen?
    My eggs were out of the fridge for over 5 hrs, I used coconut oil that I melted and was pretty much room temp, I used coconut sugar for sweetener, everything else was as called for.

    • Pan measurement are always provided by manufacturer for outside so yes mine is same as your 9 x 5. I am not using coconut sugar in the recipe I am using sugar free erythritol. Coconut sugar may change the texture and out come as it caramelize (contains lots of sugar) which is not the case with erythritol. Overall it is not a loaf that raise much anyway as there no gluten in the recipe. I hope it gets better with practice. Enjoy the recipe around here. XOXO Carine.

      • I used coconut sugar as I didn’t have access to the others you mentioned, and I am familiar with gluten free baking since I’ve been gluten free for 7 years, due to celiac disease. I will make it again though, cause it is good!

        • Coconut sugar is very tasty! It can change the texture slightly but I really wish it et even better net time. i am so glad to have you here. XOXO Carine.

    • I am not sure I understand very well your question but the temperature you used is way too low. The recipe said 180C. There is no way the cake bake properly at 140C. It will stay uncooked even after hours. I hope it helps and reply to your issue. Enoy the recipes on the blog, XOXO Carine.

  39. hi i its my 1st time to bake and i would like to ask a tip why my lemon cake is burn not on top but on the bottom? i follow your instruction to lower down the temperature after 15 min thank u

    • I never burnt a cake at the bottom so this is new to me. This can happen if your pan is way too low in your oven. You should always bake cake in the center rack of your oven for better result. Or your pan is not thick enough and burn cake, in this cake it means it will happen with any other recipe baked in same pan too. Enjoy the recipe ! XOXO Carine.

  40. 5 stars
    Cake is delish…two suggestions: Don’t overmix or cook too long. It will make it dry. Otherwise flavor is great.

    • agree, pound cake should be bake just right or they lose their lovely moist texture fast. Thanks for the lovely feedbacK. Enjoy the blog recipes, XOXO Carine.

  41. 5 stars
    Made this cake twice! It was delicious.
    Is it possible to replace lemon by chocolate ? If yes, how can I make it ? Many thanks 🙂

  42. 5 stars
    I have made this recipe at least 10 times using butter instead of coconut oil. I also did a variation and used orange extract for a couple of loaves and made cream cheese frosting for a few. Always a hit. Every time. I decided yesterday to try it with coconut oil. I have to say I think it is moister using coconut oil. I believe coconut oil will be my go-to now. I also add a teaspoon xanthan gum as a binder to give it more of a pound cake texture. This is by far the BEST keto recipe I have come across. If I could give it 10 start I would! Great job!

    • WOW! you should have a badge for the best follower 🙂 I agree, I prefer coconut oil too that is why it is my first suggestion in making this loaf. Thanks so much again for trying my recipe and this beautiful feedback with plenty of new ideas to try ! XOXO Carine.

  43. Hi! I was wondering if I could use regular white sugar for this recipe if I wanted to? I am not KETO and I don’t mind the sugar intake!

    • Of course, if you are not on keto go for it 🙂 You can use the same amount as the recommended sugar free crystal sweetener. Enjoy the loaf cake, Carine.

  44. Hey! Can anyone explain why my batter was not smooth at all? I followed the recipe exactly with all room temp ingredients and using the coconut oil which I melted but let cool down so it was not warm going in… waiting to see how it comes out!

    • Hello ! I am happy to help out but what do you men by not smooth? Is there any lumps? how did it goes after baking it ? It can be because you are using almond meal which is thicker than almond flour or you introduced the liquid ingredients too fast into the dry ingredients, and like for any cake batter it cake make small lumps. There is always a way to fix lumps, whisk fast or process 30 seconds in a blender. Let me know. XOXO Carine.

      • Hey! Not sure why but the batter was grainy and not smooth. Cake has turned out okay though! Our powdered erythritol in the UK must be different as the glaze didn’t work but it’s a good first attempt with some thick cream and berries!
        Thank you!

        • My mum live in France and make the cake with success but she said the almond flour is grainier than what I am using here. It might be why your texture is different but luckily flavor is here! Powdered erythritol can be used like regular icing sugar, combine with tiny juice/water. However I agree that it can thinner quicker so all you have to do is add more powdered erythritol until it reach your favorite thickness. But cream is such great idea too ! Enjoy the recipe around here, XOXO Carine

  45. 5 stars
    Absolutely great! Finally I found something tasty! I’m having it right now with a coffeee! Amazing! Feeling soooo happy! I took pictures but can’t upload them sorry!

    • Thanks so much! you can always share your lovely pictures with me on instagram here, I look at all my messages and always re share your creation in my story to show others followers. Can’t wait to read your next comment on my recipes, XOXO Carine.

  46. I don’t know what happened?!? I followed the recipe to the letter but my lemon cake doesn’t look anything like yours!! It’s not yellow on the inside but kinda brown. It tastes a big eggy ( I used 5 medium free range eggs), organic coconut oil/flour. C’Est mangeable mais pas très présentable..idée ??

    • This is very weird! you may have used almond meal instead of almond flour that is why the color is brown. Almond flour is white and almond meal is darker as it keep the almond skin. It should not taste eggy if you used the right sweetener and lemon juice but well, there is also 5 eggs so it can have a slight egg flavor if you are sensitive to it. 🙂 I hope it gets better next time. XOXO Carine.

      • Do you think I could replace a couple of the eggs with flax eggs or chia seed eggs? I am one who is sensitive to the “eggy” taste of things

        • I wouldn’t decrease eggs, it won’t hold at all together I believe. I didn’t try so I can’t recommend more sorry. XOXO Carine

  47. 5 stars
    Hiii.
    Thanks for share tha recipe. I’ve been in low carb since January, and this recipe its the most delicius that I have done.
    I put more lemon juice ( I used a 1/4 cup plus 1/2TSP), beacuse I’m obsessed with lemon. Its works perfectly.
    Everyone in my home loved it, even I didn’t reach to put the glaze on it.
    Thanks you so much for the recipes.
    Bye

  48. 5 stars
    I really loved that recipe, it has a very soft texture.

    When I made it in my home everyone liked it, even I didn’t reach to put the glaze on it.

    Bye
    Xoxo

  49. 5 stars
    Hello Carrie I made this recipe today.I think it’s a bit failure because it doesn’t taste sweet at all.I have a question about 3/4 cup sugar, i don’t have 3/4 measure cup, so I used 1/3 cup(more than 3/4cup). It supposed to be more sweeter than your recipe right? ????

    • Hello! I am sorry to hear that but the reason why it is not sweet it is because you are getting confused about measurement ! 1/3 cup is way less than 3/4 cup. If you want to measure 3/4 cup with a 1/3 cup measuring cup you need to add 2 times 1/3 cup + half of 1/3 cup. You are missing more than half of the sweetener by using only 1/3 cup that is why the taste is not there.I hope you get it better next time! Enjoy XOXO Carine.

  50. 5 stars
    Thank you so much for this recipe; I loved to make this lemon loaf, it was very easy to make and thank you for the explanation about covering the pan it really helped a lot, I always end up burning my cakes; for the next time I make it, I will try not to use the coconut flour, do you think it will make it too moist? As I read in one of the comments, I love the idea of using orange as well. I loved the glaze! I used powdered swerve I had to hold myself to not eat it all from the bowl. Thank you!

    • I would not skip coconut flour at 100% you will have to add more almond flour to balance or the cake won’t hold and get very moist. Thanks SO much for the beautiful comment and for trying my loaf recipe. Enjoy this space, XOXO Carine.

  51. 5 stars
    This loaf cake is beyond expectation in every way! It’s my favourite recipe I’ve come across on my 9 months of eating low carb/keto. It feels like eating the real thing but without the sugar and refined carbs. It works exceptionally well as a cup cake too. Est tres tres beau ❤️????

    • And that is the most beautiful comment I received this morning, thanks for that, for being here with me trying my simple keto recipes. A bientot, Carine

  52. Hi! I was wondering if you could use coconut flour for the whole thing instead of almond flour? If not is there another non-nut flour to substitute?

    • Oh no I am sorry! Coconut flour contains 4 times more fiber than almond meal if you use this flour at 100% your pound cake will be very dry. It will be a new recipe to create. I hope it helps ! Enjoy the recipe, XOXO Carine.

      • I do not have any coconut flour. Can I add more almond flour to make this recipe? If so what amount do you recommend? I really want to make this tomorrow! Sounds soo delicious!!

        • Yes probably, I didn’t try but usually you need lots more almond flour to compensate coconut flour. I would say add 1/2 cup almond meal instead of the coconut flour and if the batter sounds to runny go up to 3/4 cup. Hopefully the texture won’t be too dense, that is usually why I combine both flours. Enjoy, XOXO Carine.

  53. 5 stars
    Tastes amazing! I love the texture and how refreshing the lemon flavour tastes . Your recipes always hit the spot thank you so much for sharing!

  54. 5 stars
    Hi Carine, we loved your Lemon pound cake recipe, thank you for sharing. It was easy to make and it’s super delicious. On top of it the house smelled heavenly!Perfect and wholesome teatime snack, our kids loved it too! ❤️

    • Thanks for such a wonderful feedback! I love the smell of fresh lemon bread in my house too ! Enjoy the recipes on the blog, XOXO Carine.

  55. Your cake sounds amazing and I am definitely going to try it out. I hvae one question: You write “half a cup coconut oil”. How much is this in gram? I live an Germany and I am not quite sure how much I should use as I don’t use this kind of measurement.. It’s the same with the sweetener. Would you please be so kind and let me know? Thank you very much for your support!

    • I measure the coconut oil liquid, 1/2 cup is 120 ml liquid coconut oil. For the sweetener, 3/4 cup will be 150 g sweetener. Enjoy the recipe! XOXO, Carine.

  56. 5 stars
    This cake is so delicious!!! The smell when I took it out of the oven was to die for!! I used orange (I didn’t had lemons at the time) and followed her directions step by step, and only needed to cool it for 1 hour. After that I sliced and it was perfect. We ate it so fast that we didn’t had time to put the glaze on it. Thank you Carine.

    • Thanks for the beautiful feedback! I love the idea of using orange juice instead of lemon, sounds delicious. Thanks for sharing with us. XOXO Carine.

    • You can use coconut sugar if you don’t like Monk fruit sweetener. But the recipe will not work with no sugar at all. It will be very bitter and it won’t hold together. Enjoy. XOXO Carine.

  57. 5 stars
    Thanks for the AMAZING cake recipe! I bake it slowly as you said and I cool down the cake for 4 hours before slicing. The texture is the most delicious. All my family love this. Keep posting.

    • 5 stars
      How on earth do you manage to wait 4 hours before slicing? Our cake came out of the oven 15 minutes ago and it’s half eaten. Can’t even wait for it to cool so no glaze going on it. It’s my first foray into Keto cake making and I followed the recipe to the letter. It is absolutely scrumptious. I can’t believe it’s Keto.

      • That’s amazing ! I am so happy you enjoy my keto cake and I hope you will try more recipes on the blog soon, XOXO Carine

    • Regular eggs in New Zealand they are tagged with a number 6 is regular and that is what I am using here. Enjoy the cake. XOXO Carine.

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