The Ultimate Keto Lemon Pound Cake (Easy Starbucks Copycat)

There’s something irresistible about a slice of lemon pound cake. The dense crumb, the bold citrus aroma, and that perfect balance of sweet and tangy—it’s the kind of treat that keeps you coming back for one more bite. But if you’re following a keto lifestyle, the Starbucks version is completely off-limits.

This recipe changes everything.

What you’ll get here is a flawless, from-scratch keto lemon loaf that’s sugar-free, gluten-free, and low in carbs—without compromising on flavor or texture. It’s rich, buttery, and bursting with real lemon flavor. Even better, it’s inspired by the iconic Starbucks lemon loaf, so it delivers that same nostalgic taste with a fraction of the carbs.

The method is foolproof, the ingredients are clean, and the final result is as close to bakery-perfect as you’ll find—tender crumb, golden edges, and a zesty lemon glaze that takes it over the top.

This recipe is part of our Ultimate Bundt Cake Recipe Hub – your go-to guide for rich, moist Bundts and old-fashioned pound cakes.

Why You’ll Love This Keto Lemon Loaf Recipe

• Incredibly Moist & Tender
  This isn’t your typical dry, grainy keto cake. The texture is rich and soft, just like a true pound cake should be.
• Bold Lemon Flavor
  Fresh lemon zest and juice give this loaf a bright, tangy kick in every bite.
• Naturally Sweet (Without the Aftertaste)
  Made with carefully chosen keto-friendly sweeteners that taste clean—no bitterness, no cooling effect.
• Simple Ingredients, No Mixes
  You won’t need a box mix or anything fancy. Just real, from-scratch baking with ingredients you can pronounce.
• Beginner-Friendly
  Whether you’re new to keto baking or a seasoned pro, this recipe is straightforward and easy to follow.

The Science Behind the Ingredients (Key to a Perfect Crumb)

Getting a keto pound cake right isn’t just about swapping regular flour for almond flour. Every ingredient here plays a specific role. This section breaks down exactly why each one matters—and how they work together to create that classic pound cake texture without the carbs.

The Flour Combination

Almond flour brings fat and a delicate crumb, while coconut flour adds structure and absorbs moisture. You can’t replace one with the other—they behave differently in baking. Using both in the right ratio is what keeps this loaf from turning out too wet or too dry. The almond flour gives softness, and the coconut flour holds it all together.

The Secret to Moisture

Full-fat cream cheese and sour cream don’t just add richness—they’re key to the dense, moist bite you expect from a pound cake. Cream cheese helps create that tight, buttery crumb, while sour cream adds moisture and a slight tang that boosts the lemon flavor. Using both keeps the cake from drying out, even days later.

Choosing the Best Sweetener

For the cake, an erythritol-based sweetener like Swerve or Lakanto is highly recommended. It delivers the most sugar-like texture and helps the cake rise properly without bitterness or aftertaste.
For the glaze, a powdered version is non-negotiable—granulated will stay gritty. Allulose is another great option if you want a softer crumb and a smoother melt-in-your-mouth effect, but it browns faster in the oven.

How to Make Keto Lemon Pound Cake (Step-by-Step)

This recipe keeps it simple, but there are a few pro tips along the way that make all the difference. Follow these steps closely and you’ll get a perfect result every time—moist, fluffy, and full of lemon flavor.

Step 1: Prep Your Pan and Oven

Preheat your oven to 350°F (175°C).
Line a 9×5 inch loaf pan with parchment paper, letting a bit hang over the sides. This makes lifting the cake out easier once it’s baked.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together:

• 2 cups superfine blanched almond flour
• ½ cup coconut flour
• ¾ cup erythritol-based sweetener
• 1½ tsp baking powder
• ½ tsp baking soda
• ½ tsp xanthan gum
• ¼ tsp salt

Pro Tip: For the most consistent results, weigh your almond and coconut flour with a digital kitchen scale instead of using measuring cups. Keto flours are dense and can pack differently, and weighing ensures accuracy.

Step 3: Cream the Wet Ingredients

In a large mixing bowl, beat together:

• ½ cup softened unsalted butter
• 4 oz softened full-fat cream cheese
• ½ cup full-fat sour cream

Use a hand or stand mixer until the mixture is smooth and creamy. This step sets the base for a rich and moist texture.

Step 4: Add Eggs and Flavor

Add 4 large room temperature eggs, one at a time, mixing well after each.
Then stir in:

• ⅓ cup fresh lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract

The lemon juice and zest do the heavy lifting for flavor here, so use fresh lemons.

Step 5: Combine Wet and Dry

Add the dry ingredients to the wet ingredients.
Mix gently on low speed or fold by hand until just combined. Don’t overmix—it’ll make the cake dense. The batter will be thick, and that’s exactly how it should be.

Step 6: Bake

Spoon the batter into your prepared loaf pan and smooth out the top.
Bake for 55 to 70 minutes. Check around the 45-minute mark. If the top is browning too fast, loosely cover it with foil to prevent burning.

Step 7: Check for Doneness

The cake is ready when a toothpick comes out mostly clean with just a few moist crumbs.
The center should feel firm to a light touch, not jiggly.

Step 8: Cool Completely

Let the cake cool in the pan for 15–20 minutes. Then lift it out using the parchment and transfer to a wire rack.
Let it cool completely before adding the glaze—this step is critical. A warm cake will melt the glaze and might fall apart.

Three Must-Try Toppings & Glazes

A great lemon pound cake deserves more than one topping option. These three recipes let you tailor your loaf to your taste—whether you like it sharp and citrusy, rich and creamy, or completely dairy-free.

Classic Sugar-Free Lemon Drizzle

This is the go-to glaze for that signature glossy finish and sweet-tart bite.

You’ll Need:

• ¾ cup powdered erythritol-based sweetener
• 2–3 tbsp fresh lemon juice
• 1 tbsp melted butter or heavy cream

How to Make It:
Whisk everything in a small bowl until smooth. Start with 2 tablespoons of lemon juice, then add the third if it needs thinning. The texture should be pourable but not runny.

Pro Tip: Pour it over a completely cooled cake and let it set for at least 15 minutes before slicing.

Rich & Tangy Cream Cheese Frosting

Thicker and more decadent than the lemon drizzle, this one turns your loaf into a full-on dessert.

You’ll Need:

• 4 oz cream cheese, softened
• 3 tbsp powdered sweetener
• 1–2 tbsp lemon juice
• ½ tsp vanilla extract

How to Make It:
Beat the cream cheese until smooth. Mix in the sweetener, lemon juice, and vanilla until fully combined. Spread or pipe it over a cooled cake.

Note: This glaze adds richness and makes it feel closer to a bakery treat.

Dairy-Free Coconut Butter Glaze

For those avoiding dairy, this glaze still gives a beautiful finish with a hint of coconut.

You’ll Need:

• ¼ cup coconut butter
• 1–2 tbsp lemon juice
• 1 tbsp warm water, if needed

How to Make It:
Warm the coconut butter until soft. Stir in lemon juice, adding water as needed to reach a drizzle consistency. It should pour easily but hold its shape.

Flavor Boost: Add a pinch of lemon zest for extra punch.

Troubleshooting Your Keto Pound Cake

Even the best bakers run into issues now and then. If your cake didn’t turn out quite right, this section will help you fix it the next time around.

Why is my cake dry or crumbly?

• You may have added too much coconut flour, which is very absorbent.
• Overbaking can also dry out the loaf—always check for doneness with a toothpick around the 50-minute mark.
• Skipping the xanthan gum can lead to a more fragile texture.

Why is my cake dense or gummy?

• Over-mixing the batter after adding the dry ingredients is often the culprit. Mix just until combined.
• If the batter is too wet (e.g., too much sour cream or not enough flour), the center won’t set properly.
• Let the cake cool completely before slicing—it continues to firm up as it cools.

Why did my cake sink in the middle?

• The cake may have been underbaked. Make sure the top is firm and a toothpick comes out with only a few moist crumbs.
• Opening the oven too early can cause a drop in temperature that makes the middle collapse.

Why does my cake taste eggy?

• Cold eggs don’t mix as smoothly. Always bring them to room temperature before baking.
• Over-beating the eggs can bring out a stronger egg flavor and affect the texture.

Recipe Variations: Loaf, Bundt, or Cupcakes?

This cake recipe is flexible. Whether you’re baking for a party, meal prep, or just want to switch up the presentation, here’s how to adapt it.

For a Classic Loaf Pan (9×5 inch)

This is the standard version.
Bake Time: 55–70 minutes
Tip: Always line your loaf pan with parchment for easy lifting.

Texture: Dense and buttery with golden edges.

For a Bundt Pan (6-cup)

Bundt pans add visual appeal, but avoid pans with too many intricate details—keto batters are a little more delicate.

Bake Time: 45–55 minutes
Grease Well: Use butter or coconut oil and dust with almond flour if needed.

Tip: Let it cool in the pan longer (25–30 minutes) before turning it out to help prevent breakage.

For Cupcakes or Muffins

Great for portion control or quick snacks. You’ll get about 12 standard-sized cupcakes.

Bake Time: 20–25 minutes
Line the Pan: Use parchment liners for best results—these stick less than regular paper liners.

Tip: They’re perfect for topping with cream cheese frosting and serving at brunch or showers.

How to Store & Freeze Your Pound Cake

This cake holds up well, and with the right storage, you can enjoy it all week—or save it for later without losing texture or flavor.

Refrigeration

Because it contains cream cheese and sour cream, refrigeration is the best way to store it.

• How: Place the cooled cake in an airtight container or wrap it tightly in plastic wrap.
• Shelf Life: Keeps fresh for up to 7 days in the fridge.
• Serving Tip: Let slices sit at room temperature for 10–15 minutes before eating for the best texture.

Freezing

Freezing is a great option if you want to bake ahead or avoid waste.

• How: Slice the fully cooled cake into individual servings. Wrap each slice in plastic wrap, then place all wrapped slices in a freezer-safe bag or container.
• Shelf Life: Best within 3 months, but can last up to 6 months.
• Thawing: Defrost slices in the fridge overnight or at room temperature for about 30 minutes.

Keto Lemon Pound Cake Printable Recipe Card

Keto Lemon Pound Cake (Easy Starbucks Copycat)

Yield: 12 slices

Prep Time: 15 minutes

Cook Time: 1 hour

Cooling & glazing: 2 hours

Total Time: 3 hours 15 minutes

A rich, moist, and tangy keto lemon pound cake inspired by the Starbucks lemon loaf. Sugar-free, gluten-free, and made with almond flour, coconut flour, and a bright lemon glaze. Perfect for low-carb dessert lovers.

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Ingredients

Dry Ingredients:

• 2 cups superfine blanched almond flour
• ½ cup coconut flour
• ¾ cup erythritol-based sweetener (Swerve or Lakanto)
• 1½ tsp baking powder
• ½ tsp baking soda
• ½ tsp xanthan gum
• ¼ tsp salt

Wet Ingredients:

• 4 large eggs (room temperature)
• ½ cup unsalted butter, softened
• 4 oz (½ cup) full-fat cream cheese, softened
• ½ cup full-fat sour cream (room temperature)
• ⅓ cup fresh lemon juice
• 1 tbsp fresh lemon zest
• 1 tsp vanilla extract

Glaze:

• ¾ cup powdered erythritol-based sweetener
• 2–3 tbsp lemon juice
• 1 tbsp unsalted butter (or heavy cream)

Instructions

1. Preheat oven to 350°F (175°C). Line a 9x5" loaf pan with parchment paper, leaving extra over the sides.
2. In a medium bowl, whisk almond flour, coconut flour, sweetener, baking powder, baking soda, xanthan gum, and salt.
3. In a large bowl, beat butter, cream cheese, and sour cream until smooth.
4. Add eggs one at a time, beating after each. Mix in lemon juice, lemon zest, and vanilla.
5. Add dry ingredients to wet. Mix gently until combined—don’t overmix.
6. Pour into the prepared pan. Smooth the top.
7. Bake 55–70 minutes. If browning early, tent with foil at 45 minutes.
8. Cool 20 minutes in pan. Lift out and cool fully before glazing.
9. Mix glaze ingredients in a bowl until smooth. Drizzle over cooled cake. Let set before slicing.

Notes

• Room temp eggs are key for smooth batter.
• Don’t skip parchment—it makes removing the loaf much easier.
• Store in the fridge for up to 7 days or freeze in slices for 3–6 months.

Nutrition Information:

Yield: 12 Serving Size: 1 slice
Amount Per Serving: Calories: 280Total Fat: 26gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 95mgSodium: 200mgCarbohydrates: 6gNet Carbohydrates: 2gFiber: 2gSugar: 1gSugar Alcohols: 2gProtein: 7g

Nutrition values are estimates only. Actual values may vary depending on ingredients used.

Frequently Asked Questions (FAQ)

Final Thoughts

This keto lemon pound cake isn’t just a low-carb version of the original—it’s a recipe you’ll want to make again and again. The flavor is bright, the texture is rich, and the method is simple enough for anyone to follow.

Whether you’re serving it as a weekend treat, a holiday dessert, or just something sweet to enjoy with your morning coffee, it checks every box: moist, flavorful, easy to store, and completely sugar-free.

Make it once, and you’ll see why it stands out from the rest.

If you try it, don’t forget to leave a star rating and a comment. Your feedback helps others (and it helps this recipe reach more people too).

Love This Recipe? Explore More Bundt & Pound Cakes

If you enjoyed this healthy keto lemon pound cake, you’ll love diving into our full collection of timeless bundt and rich pound cakes. Whether you’re craving something chocolatey, fruity, or decadently buttery, there’s a recipe waiting to become your new go-to.