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Introduction
If you’re looking for a moist, rich, and zesty dessert that fits perfectly into your keto lifestyle, this Keto Lemon Pound Cake with Cream Cheese is a dream come true. The tangy brightness of fresh lemons combines beautifully with the creamy, luscious texture of cream cheese to create a dessert that’s satisfying and indulgent without breaking your low-carb goals. Whether you’re hosting a gathering or treating yourself to a little self-care, this cake is versatile enough for any occasion. Best of all, it’s easy to make and uses simple, keto-friendly ingredients you likely already have on hand.
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Why You’ll Love Keto Lemon Pound Cake with Cream Cheese
- Perfect Balance of Flavors: The tartness of lemon is beautifully complemented by the richness of cream cheese, creating a flavor profile that’s both refreshing and indulgent.
- Keto-Friendly: This recipe is low in carbs, sugar-free, and packed with healthy fats, making it a guilt-free treat.
- Versatile Treat: Enjoy it as a dessert, a snack with tea or coffee, or even as a breakfast treat.
- Moist and Dense Texture: Thanks to the cream cheese, this pound cake is irresistibly tender and stays moist for days.
- Easy to Make: Simple steps and minimal equipment mean this recipe is perfect even for beginner bakers.
My Personal Experience
The first time I made this Keto Lemon Pound Cake with Cream Cheese, I was blown away by how simple yet impressive it was. The aroma of fresh lemon zest filling my kitchen was enough to make my mouth water. As I sliced into the golden loaf, the creamy texture and zesty flavor made it feel like a cheat day dessert—but without any guilt. Now, it’s my go-to recipe when I want to impress guests or indulge in something special. I’ve even had friends who aren’t on keto ask for the recipe! Trust me, once you try this, you’ll be making it on repeat.
Required Equipment
- Mixing Bowls: You’ll need a few mixing bowls for combining the wet and dry ingredients separately. I prefer using bowls with a non-slip base to make mixing easier.
- Hand Mixer or Stand Mixer: A mixer is essential for achieving the smooth, creamy texture of the batter. Whipping the cream cheese until it’s perfectly fluffy is key to the cake’s rich texture.
- Zester: To get the most flavorful zest from your lemons, a zester is a must. It ensures fine, fragrant shavings without the bitter white pith.
- Measuring Cups and Spoons: Precise measurements are crucial in baking, so having a reliable set is a game-changer.
- Loaf Pan: A standard loaf pan gives this cake its classic pound cake shape. Opt for a non-stick pan or line it with parchment paper for easy removal.
- Spatula: A good silicone spatula makes scraping down the sides of your mixing bowl a breeze, ensuring you use every last bit of batter.
- Cooling Rack: To prevent the bottom of the cake from becoming soggy, a cooling rack is ideal for airflow after baking.
Ingredients & Substitutions
- Almond Flour (2 cups): This keeps the cake low-carb and gives it a moist, tender crumb. If you’re nut-sensitive, coconut flour can be used, but reduce the amount to 1/2 cup and adjust the liquid.
- Cream Cheese (8 oz, softened): Adds richness and moisture. For a dairy-free option, use a plant-based cream cheese.
- Eggs (4 large): Provide structure and help the cake rise. Room-temperature eggs work best for a smoother batter.
- Unsalted Butter (1/2 cup, softened): Adds a rich, buttery flavor. Coconut oil can be substituted if needed.
- Sweetener (3/4 cup): Use a keto-friendly sweetener like erythritol or allulose for a perfectly sweet cake.
- Lemon Juice (3 tbsp) & Lemon Zest (1 tbsp): These provide the bright, zesty flavor. Fresh lemons are a must for maximum flavor.
- Baking Powder (1 tsp): Helps the cake rise and keeps it light.
- Vanilla Extract (1 tsp): Adds a subtle sweetness that complements the lemon.
- Pinch of Salt: Enhances the overall flavor and balances the sweetness.
How to Make Keto Lemon Pound Cake with Cream Cheese
1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a loaf pan with butter or line it with parchment paper for easy removal.
2. Mix Dry Ingredients: In a mixing bowl, combine almond flour, baking powder, and salt. Set aside.
3. Cream Butter and Cream Cheese: In a larger bowl, use a hand or stand mixer to beat the softened butter and cream cheese until smooth and fluffy.
4. Add Sweetener: Gradually add the sweetener, beating until fully incorporated and creamy.
5. Incorporate Eggs: Add the eggs one at a time, mixing well after each addition. This ensures a smooth batter.
6. Add Flavor: Mix in the lemon juice, zest, and vanilla extract until combined.
7. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
8. Pour and Bake: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
9. Cool: Allow the cake to cool in the pan for 10 minutes before transferring it to a cooling rack to cool completely.
Tips for This Recipe
- Ensure all ingredients, especially cream cheese and eggs, are at room temperature for the best texture.
- Don’t skip the parchment paper—it makes removing the cake much easier.
- Taste your batter for sweetness and adjust if needed before baking.
Optional Additions
- Add a drizzle of keto-friendly lemon glaze made with powdered sweetener and lemon juice for extra tang.
- Mix in poppy seeds for a delightful texture contrast.
Serving Ideas
- Pair with a dollop of whipped cream and fresh berries for a beautiful presentation.
- Serve it warm with a cup of keto-friendly tea or coffee for a cozy treat.
Storage Recommendation
Store the cake in an airtight container in the refrigerator for up to a week. To reheat, microwave individual slices for 10-15 seconds or enjoy cold—it’s delicious either way!
Frequently Asked Questions
Can I freeze this cake?
Yes, wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator overnight.
What sweetener works best?
Granulated erythritol or allulose works well without any aftertaste.
Nutritional Breakdown (Per Serving)
- Calories: 250
- Total Carbs: 5g
- Net Carbs: 3g
- Fat: 23g
- Protein: 6g
Keto Lemon Pound Cake with Cream Cheese Recipe
Ingredients
- Almond Flour: 2 cups
- Cream Cheese: 8 oz
- Eggs: 4 large
- Butter: 1/2 cup
- Sweetener: 3/4 cup
- Lemon Juice: 3 tbsp
- Lemon Zest: 1 tbsp
- Baking Powder: 1 tsp
- Vanilla Extract: 1 tsp
- Salt: Pinch
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.
I’m so excited to hear how this recipe turned out for you! 😊 Don’t forget to follow us on Instagram and Facebook for daily keto inspiration, tasty recipes, and all the support you need to crush your goals. Want to make your keto journey easier? Get a meal plan tailored to your unique needs and preferences, designed to keep you on track effortlessly. Start your personalized plan now!
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