‘The BEST low carb-paleo-gluten free-dairy free lemon cake that is so moist and easy to bake.’
Oh my dear friends, do I have a recipe for you today! Last week I had a serious craving for some cake. With winter temperatures in the 80’s here in San Diego, I’ve pretty much had to skip over all of those warm and comforting cold weather flavors and jump right into spring. In my eyes, nothing says warm weather like citrus flavors… lemon being my absolute favorite. So with the craving for cake and all things lemon, I present you with the MOST moist and delicious low carb, keto friendly LEMON LOAF CAKE.
Fresh lemon zest, lots of lemon juice, and a subtle hint of the tropics from the coconut butter topping… this loaf cake is pure heaven. You will wonder how you ever lived your low carb life without.
Aside from the flavor and texture though, this cake is so simple to prepare. If you’ve been doing low carb/keto for any amount of time, chances are you will have all of the ingredients ready to go in your fridge and pantry.
- almond flour
- coconut flour
- lemon (duh)
And even if you aren’t a fan of coconut, #1 the flavor of the topping really is so faint, you won’t even know its coconut and #2 don’t have coconut butter or really hate even the slightest hint of coconut… leave the topping off. The cake on its own is perfect. The topping just gives another layer of flavor and texture (especially after if its left in the fridge… the topping gets solid and hard).
Look at those perfectly golden brown edges. Oh my. You’d never guess this was low carb and that one serving of this cake only has 3 grams of net carbs.
Low Carb Lemon Pound Cake
|Serving Size 1 slice|
- 1 1/2 cup almond flour
- 1/4 cup coconut flour
- 1 teaspoon baking powder
- 1 tablespoon lemon zest
- 1/3 cup Swerve, Lakanto, or keto friendly sweetener of choice
- 1/4 teaspoon salt
- 3 Large whole eggs
- 1/4 cup lemon juice
- 1 teaspoon vanilla extract
- 1/4 cup plain coconut milk yogurt or sour cream
- 1 cup milk of choice
- 1/4 cup melted butter
- 1/4 cup melted coconut butter (** TOPPING **)
- 3-4 tablespoons milk of choice (** TOPPING **)
|Preheat oven to 350 degrees and coat a 8x4 loaf pan with non stick spray, butter, or coconut oil. You can also add parchment paper to ensure the cake comes out properly.|
|Add all dry ingredients and lemon zest to a medium sized bowl (almond flour, coconut flour, baking powder, lemon zest, and salt. Whisk to combine.|
|In a large bowl or stand mixer add eggs, sweetener, and vanilla. Beat on high for 1 minute until light and fluffy. Add in sour cream, melted butter, lemon juice, and milk. Beat on high for 30-45 seconds.|
|Slowly add dry ingredients to wet ingredients in 2 to 3 batches. Mix well until combined. Let sit for 2 minutes. Mix one more time on low speed.|
|Pour batter into prepared pan and bake for 50-60 minutes until tops and edges are golden brown and a toothpick comes out clean when poked through the center. Add additional baking time if needed.|
|To make topping, add melted coconut butter and 3 tablespoons of milk to a small bowl. Stir well until smooth. This down as much as you like by adding more milk. Pour or drizzle over warm cake. Zest fresh lemon on top if you like.|
AmandaFebruary 14, 2018 at 4:54 am
This sounds super yummy! Quick question. Where do you add the lemon juice? Is it in with the wet ingredients or the icing? Thanks! Can’t wait to try this!
corinaFebruary 21, 2018 at 10:01 am
Juice is added with the with the other wet ingredients!
Sarah Ashley SchadenFebruary 21, 2018 at 7:30 am
I noticed you wrote collagen in the directions but it’s not in the ingredients. And I also noticed you called for lemon juice but there’s no directions for it. I bought everything to make this but now that I’m reading through I’m so confused.
corinaFebruary 21, 2018 at 10:00 am
Sorry about that! Recipe instructions have been fixed 🙂
K@hotmail.comMarch 10, 2018 at 5:08 pm
How many slices are in a loaf? Or what is the weight of a single serving? Thank you
corinaMarch 23, 2018 at 10:04 pm
I usually get 10-12 slices depending on thickness… no idea about the weight. Sorry!
LindsayMarch 23, 2018 at 2:31 am
Just wondering if you store this on the countertop or fridge? It’s in the oven right now and I can’t wait to try it!!
corinaMarch 23, 2018 at 10:04 pm
I like to store mine in the fridge! Gets even better in my opinion when it firms up!!!
KimberlyApril 16, 2018 at 5:46 am
I find that Swerve makes my stomach hurt. What is your go-to sweetener, and why? Thx!
corinaApril 19, 2018 at 9:45 pm
Some people are more sensitive to sugar alcohols than others. I can only take small amount of Lakanto at a time for example. I don’t have a problem with Swerve or Pyure though. Those and stevia drops are my go to keto sweeteners!
EricaMay 28, 2018 at 6:48 am
How much sour cream?
corinaMay 29, 2018 at 9:25 pm
Recipe shows 1/4 cup 🙂
CiernaJuly 16, 2018 at 6:53 am
Hi there. I’m curious how many slices are in one loaf cake? The nutrition information doesn’t make sense without this information. Thanks!
corinaAugust 7, 2018 at 8:07 pm
Depends on the thickness of your slices, I cut into 10 slices or so!
SaraJanuary 20, 2019 at 12:37 am
If I don’t have coconut butter, can I substitute something else for the topping?
corinaJanuary 20, 2019 at 10:16 am
Absolutely! In all honesty though, this doesn’t need ANY topping!!! Its great on its own!!!
Lisa R.February 21, 2019 at 7:18 pm
Can’t wait to try! Just found you on YouTube and love your content??????
Brittany WApril 2, 2019 at 8:42 pm
Umm where do you add the sweetener in? With the dry or cream in with the eggs?
corinaApril 2, 2019 at 8:46 pm
With the eggs and vanilla!