This keto lemon cake is so moist and has the perfect texture of a pound cake. It has a light lemony flavor from lemon extract and lemon zest and is a delicious low carb treat!
This cake is an adaption of the recipe I tried from Nicole Burgess’ you tube channel. I had originally made this delicious Low Carb Coconut Pound Cake because I am obsessed with coconut. Lemon is a wonderful flavor to add to any cake and you can add as much or as little lemon extract and zest as you like.
The keto lemon cake is made with coconut flour and is a great alternative to cakes made with almond flour. But because coconut flour absorbs so much liquid, we have to compensate by adding ingredients that help give rise and moisture to the cake. In this case, there are lots of eggs and dairy products. Don’t worry that the cake would taste “eggy”. It does not!
What are the ingredients in the lemon cake?
- coconut flour
- sugar substitute ( I used Erythritol & Monkfruit)
- baking powder, salt
- eggs (room temperature)
- unsalted butter (room temperature)
- cream cheese (room temperature)
- sour cream
- lemon zest
- lemon extract
- vanilla, optional
What size and type of pan can be used?
I used a 6 cup size silicone mold bundt pan for this recipe. I still used cooking spray to insure that the cake wouldn’t stick. I had no problems at all, but I have experienced some low carb desserts sticking so I do recommend using silicone.
If you don’t have a bundt pan, you can use a loaf pan. I used a 9 x 5 loaf pan previously and used a muffin pan to make a few cupcakes with the leftover batter. Just make sure you spray or grease it well right before you pour the batter in the pan to avoid sticking.
Some helpful tips….
- Don’t substitute the coconut flour for almond. It has totally different ratio to liquids.
- Use all the eggs! It seems like a lot but is so necessary for the success of the recipe. Also, room temperature eggs and butter is best for most cake recipes.
- I placed my silicone mold on a cookie sheet for stability on the oven rack. But I recommend using a light colored sheet pan as the darker ones tend to reflect back more heat and brown the bottom of the cake too much.
- Test for doneness about 5 – 10 minutes before the recipe states. Since ovens vary in temperature, it’s a good habit to check sooner rather than later. An oven thermometer is a great purchase to insure accuracy.
- Let the cake cool completely before you slice it. Usually with low carb and Keto cakes, the longer you wait the better. Even though you want to grab a slice right away, the cake will be so much better if. you wait.
This cake is so dense and moist as is, but icing is just well, the icing on the cake. You can add a sugar free glaze on top, whipped cream or a fruit topping.
It’s almost too pretty to eat, but oh yes we will eat this yummy cake. It will be fresh at room temperature for 3 or 4 days. I freeze small individual slices for portion control. You can let it defrost at room temperature or if you’re in a hurry, 30 seconds or so in the microwave will work as well. The defrosted cake tastes just as fresh and delicious as the day it was baked.
Some other low carb desserts you may like:
Low Carb Chocolate Quick Bread. I’d love to know if you’ve tried any of my recipes. If you have, please leave me a comment below! 😊Print
This keto lemon cake is perfectly moist and dense. It has bright and citrusy flavors from lemon extract and plenty of lemon zest.
- 1 1/2 cups sugar substitute ( I used Swerve & Monkfruit)
- 1 1/2 cups coconut flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 8 large eggs, room temperature
- 8 oz. ( 1 block) cream cheese, room temperature
- 1/2 cup (1 stick) unsalted butter, room temperaure
- 1/2 cup sour cream
- 2 teaspoons lemon zest
- 1 teaspoon lemon extract
- 1 teaspoon vanilla, optional
- Preheat oven to 350° F.
- Sift flour, baking powder and salt into a bowl, set aside.
- Into a mixer, beat the butter until fluffy. Beat in cream cheese, sugar substitute and lemon zest, and lemon and vanilla extracts. Continue mixing until all blended together.
- Add the eggs and beat well into the batter.
- Pour all dry ingredients into mixing bowl and mix to combine
- Take the bowl off the mixer and fold in the sour cream. The batter will be very thick.
- Pour into the prepared pan and smooth the top.
- Bake for approximately 1 hour. If the top of the cake is browning too much, you can cover lightly with aluminum foil. Start checking the cake for doneness at 55 minutes. It is done when a toothpick comes out clean or with only a few crumbs on it.
- Let cool on a rack for 15 minutes and remove from pan to cool completely before slicing.
* Don’t substitute the coconut flour for almond as they need different amounts of liquids in a recipe.
* Use room temperature dairy and all the eggs in the recipe.
*Wait for cake to fully cool since it may fall apart if you slice it too soon.
- Category: Keto
- Method: Bake
- Cuisine: American
- Serving Size: 1 slice
Keywords: Keto Lemon Yogurt Cake