If you’re on a keto diet or need a gluten-free dessert, this Lemon Poppy Seed Cake is just what you need. It’s light, refreshing, and packed with zesty lemon flavor. Whether you’re serving it at a gathering or enjoying a slice with your afternoon tea, this cake is sure to delight.
Plus, it’s easy to make and perfect for any occasion. Let’s get baking!
Steps
- Preheat your oven to 350°F (175°C) and grease a bundt pan thoroughly. This prevents the cake from sticking.
- In a large bowl, mix together almond flour, coconut flour, baking powder, and salt. These are the dry ingredients.
- In another bowl, beat together butter and sweetener until fluffy. Then add eggs, lemon juice, and zest, continuing to mix until well combined.
- Gradually combine the wet and dry ingredients, mixing until a smooth batter forms. Ensure there are no lumps.
- Pour the batter into the greased bundt pan, spreading it evenly. Gently tap the pan to remove any air bubbles.
- Bake for 45-55 minutes, or until a toothpick inserted comes out clean. Allow the cake to cool in the pan before removing.
- Once the cake is cooled, prepare the glaze by mixing powdered sweetener and lemon juice. Drizzle the glaze over the cake.
- Let the glaze set before serving. Enjoy your homemade keto lemon pound cake!
Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated erythritol (or your preferred keto sweetener)
- 6 large eggs
- 1/3 cup lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- 2 cups almond flour
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
FAQ
- Can I substitute almond flour in this keto lemon pound cake recipe?
- Yes, you can use coconut flour as a substitute, but you’ll need to adjust the quantity as coconut flour is more absorbent than almond flour. Typically, use a third of the amount of coconut flour in place of almond flour and add extra eggs or liquid to balance the batter.
- How should I store the keto lemon pound cake?
- Keep the pound cake in an airtight container at room temperature for up to 3 days. If you want it to last longer, store it in the refrigerator for up to a week or freeze it for up to 3 months.
- Can I make this cake ahead of time?
- Absolutely! This cake can be made ahead of time and stored until you are ready to serve it. It’s a great option for preparing in advance for gatherings or events.
- What is the best way to moisten the cake if it turns out dry?
- If your cake ends up dry, you can brush it with a sugar-free syrup or glaze after baking. This will help restore moisture and enhance the flavor.
- Is it possible to add a glaze or icing to this cake?
- Yes, you can add a keto-friendly glaze made from powdered erythritol and lemon juice. Drizzle it over the cooled cake for added sweetness and a burst of lemon flavor.
Tips
- Ensure your ingredients, especially eggs and cream cheese, are at room temperature to help them blend smoothly and create a better texture for the cake.
- Use a silicone bundt cake pan or grease your pan thoroughly to prevent the cake from sticking and to ensure easy removal.
- For an extra lemony flavor, consider adding a bit of lemon zest to the batter along with the lemon juice.
- Allow the cake to cool completely before frosting to prevent the icing from melting and sliding off.
Equipment
- Bundt Cake Pan – A specialty cake pan with a distinctive ring shape and fluted sides, essential for making a bundt cake.
- Electric Mixer – Helpful for creaming ingredients and ensuring a smooth batter.
- Cooling Rack – Used for cooling the cake evenly after baking.
- Zester or Microplane – If the recipe requires lemon zest, a zester or microplane is essential for finely grating the lemon peel.
