If you’re searching for a keto treat that feels utterly indulgent yet fits perfectly into your low-carb lifestyle, let me introduce you to the Keto Lemon Pound Cake with Cream Cheese Recipe. This cake is tender, packed with bright citrusy flavor, and gets its ultra-moist crumb from real cream cheese — making every bite taste like pure, lemony sunshine. It’s the dessert that gets requested most at my gatherings, whether or not folks are following keto. With a short, accessible ingredient list and fuss-free steps, you’ll be making this cake part of your regular dessert rotation!

Keto Lemon Pound Cake with Cream Cheese Recipe - Recipe Image

Ingredients You’ll Need

Every component of this recipe brings something special: from the soft richness of almond flour to the tangy zing of fresh lemon zest. You won’t need anything fancy, but each element is essential for the irresistibly sweet-tart character and sumptuous texture of this Keto Lemon Pound Cake with Cream Cheese Recipe.

Almond Flour: This is our keto-friendly foundation — it adds a nutty depth and keeps the cake perfectly moist without gluten.
Cream Cheese: The secret to a dense, velvety crumb; always use full-fat for the richest results.
Eggs: Don’t skimp on these! They bind everything beautifully and lift the cake just right.
Butter: Melted and creamed for that classic pound cake richness, use unsalted to control your salt level.
Sweetener: A keto-friendly sugar substitute ensures the perfect level of sweetness — choose one you love the taste of.
Lemon Juice: Freshly squeezed makes all the difference, giving a bright hit of citrus.
Lemon Zest: This is where the magical lemon aroma comes from, so don’t skip zesting a fresh lemon!
Baking Powder: Just one teaspoon is enough to give our loaf the rise it needs.
Vanilla Extract: Enhances all the other flavors and adds that cozy, from-scratch bakery note.
Salt: Just a pinch to balance the sweetness and wake up the citrus flavors.

How to Make Keto Lemon Pound Cake with Cream Cheese Recipe

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F (175°C) — this ensures the batter hits the perfect temperature as soon as it goes in. Line a loaf pan with parchment paper or grease it well with butter to make sure nothing sticks and your beautiful loaf comes out intact.

Step 2: Mix Dry Ingredients

In a medium bowl, stir together the almond flour, baking powder, and a pinch of salt. This not only blends the leavening and seasoning evenly but helps keep your Keto Lemon Pound Cake with Cream Cheese Recipe delightfully uniform in texture.

Step 3: Cream the Butter and Cream Cheese

In a large bowl, use an electric mixer to beat the softened butter and cream cheese until they’re fluffy and pale. This step is key for that smooth, luscious crumb — take your time until everything looks like a rich cloud.

Step 4: Sweeten the Deal

Gradually add your keto-friendly sweetener to the creamy mixture, beating constantly. You’ll see the mixture become lighter — that’s exactly what you want! This is the moment to taste and make sure the sweetness suits you.

Step 5: Add the Eggs

Crack in the eggs one at a time, mixing well between additions. This ensures a silky, homogenous batter and helps the cake rise evenly as it bakes.

Step 6: Bring the Citrus and Vanilla

Now for the stars: add the lemon juice, lemon zest, and vanilla extract. Stir gently — you’ll immediately smell that incredible, fresh lemon aroma that makes this recipe so irresistible.

Step 7: Combine and Finish the Batter

Slowly add the dry ingredients into the wet, mixing just until smooth. Don’t overbeat — stop once the almond flour is completely incorporated. The batter will be thick, creamy, and speckled with tiny flecks of zest.

Step 8: Bake to Perfection

Pour your batter into the prepared pan and smooth the top. Bake for 50 to 60 minutes, until the cake is golden and a toothpick comes out clean from the center. The top might crack a little — don’t worry, it means it’s home-baked and gorgeous.

Step 9: Cool Before Slicing

Let the cake cool in the pan for at least 10 minutes, then lift it out onto a wire rack. Allow it to cool completely before slicing to keep every piece neat and moist.

How to Serve Keto Lemon Pound Cake with Cream Cheese Recipe

Garnishes

When it comes to garnishes, a sprinkle of extra lemon zest across the top elevates both the aroma and the look. You can add a smattering of fresh raspberries or a dollop of unsweetened whipped cream for even more indulgence. For a true bakery finish, dust with a bit of your chosen powdered keto sweetener.

Side Dishes

This cake is a marvel with a mug of strong coffee or an herbal tea. If you’re serving brunch, pair slices with a platter of berries or a light Greek yogurt for contrast. The bright flavors in the Keto Lemon Pound Cake with Cream Cheese Recipe complement almost any fresh, simple side.

Creative Ways to Present

For a celebration, cut the cake into cubes and skewer them with berries for colorful dessert kebabs. Serve with a drizzle of keto lemon glaze for extra pizazz. Or slice thin, toast lightly, and layer with mascarpone and fruit for a pretty parfait — the possibilities are truly endless.

Make Ahead and Storage

Storing Leftovers

Store your cooled Keto Lemon Pound Cake with Cream Cheese Recipe in an airtight container at room temperature for up to two days, or refrigerate for up to a week. The cream cheese keeps it moist, and the flavors actually intensify each day — it’s divine the next morning!

Freezing

To freeze, slice the loaf and wrap each piece individually in plastic wrap, then place them all in a zip-top freezer bag. This method lets you pull out a single slice whenever a craving strikes, and the cake thaws beautifully at room temperature.

Reheating

If you prefer your pound cake warm, just pop a slice into the microwave for 10 to 15 seconds or gently toast it in a skillet. The cream cheese keeps it soft and sumptuous, even after reheating.

FAQs

Can I use coconut flour instead of almond flour?

Almond flour is really the star here, as coconut flour absorbs a lot more liquid and would alter both taste and texture. If you try substituting, you’ll need to experiment with adding more liquid and using less coconut flour overall.

What’s the best keto-friendly sweetener for this cake?

It really depends on your palate! Erythritol, monk fruit blend, or allulose are all great choices for this Keto Lemon Pound Cake with Cream Cheese Recipe. Just make sure it measures 1:1 like sugar, and adjust if you prefer things more or less sweet.

Can I make this cake dairy-free?

For a dairy-free twist, try substituting the cream cheese with a dairy-free cream cheese alternative and use coconut oil or a plant-based butter. Be prepared for a slightly different, but still delicious, texture.

Is there a glaze I can top this with?

Absolutely! Mix a couple of tablespoons of powdered keto sweetener with a teaspoon or two of lemon juice to make a zesty, sugar-free glaze. Drizzle it over your cooled loaf for an extra hit of brightness.

Can I double the recipe for a larger crowd?

Yes, simply double all the ingredients and bake in two loaf pans or a standard bundt pan. Watch your bake time closely, as it may need a few extra minutes. Nothing beats sharing more of this Keto Lemon Pound Cake with Cream Cheese Recipe with friends and family!

Final Thoughts

If you’re ready to dazzle your tastebuds and surprise your friends (keto or not), give this Keto Lemon Pound Cake with Cream Cheese Recipe a try. Each slice is bright, lush, and loaded with citrusy goodness — you’ll be baking this little star again and again!

Keto Lemon Pound Cake with Cream Cheese Recipe

★★★★★

4.9 from 26 reviews

Author: anna
Total Time: 1 hour 10 minutes
Yield: 1 loaf
Diet: Low Calorie

Print Recipe

Description

Indulge in a delightful treat with this Keto Lemon Pound Cake with Cream Cheese recipe. This low-carb, sugar-free cake is bursting with lemony flavor and a moist, tender crumb, making it the perfect dessert or snack for those following a ketogenic lifestyle.

Instructions

Preheat oven to 350°F (175°C) and prepare a loaf pan. Mix almond flour, baking powder, and salt in a bowl.
Beat butter and cream cheese until fluffy. Gradually add sweetener, mixing until smooth.
Add eggs one at a time, mixing well. Stir in lemon juice, zest, and vanilla.
Combine dry ingredients with wet ingredients until smooth.
Pour batter into the loaf pan and bake for 50-60 minutes. Cool for 10 minutes before removing from the pan.

Prep Time: 15 minutes
Cook Time: 50-60 minutes
Category: Dessert
Method: Baking
Cuisine: American