Keto Lemon Poppyseed Pound Cake Recipe That’ll Wow Your Tastebuds

If you’re looking for a dessert that’s keto-friendly, zesty, and downright delicious, this Keto Lemon Poppyseed Pound Cake has your name on it. Perfect for when you’re craving something sweet but want to stick to your low-carb lifestyle, this recipe brings together tangy lemon flavor with the subtle crunch of poppyseeds. And guess what? You don’t need fancy ingredients or chef-level skills to whip it up. Let’s get baking!

Why This Recipe Works

• Low-Carb and Guilt-Free: Made with almond flour and a keto-friendly sweetener, this cake keeps carbs in check while tasting like the real deal.
• Moist and Flavorful: The combination of lemon juice, zest, and sour cream ensures every bite is soft and packed with citrusy goodness.
• Easy to Make: No complicated steps or hard-to-find ingredients here. If you can measure and mix, you’ve got this!

Ingredients You’ll Need

Dry Ingredients

• 2 cups almond flour (finely ground works best)
• 2 tablespoons poppyseeds
• 1 teaspoon baking powder
• Pinch of salt

Wet Ingredients

• 3 large eggs (room temperature)
• ½ cup butter (melted and slightly cooled)
• ¾ cup keto-friendly sweetener (like erythritol or monk fruit sweetener)
• 1 teaspoon vanilla extract
• 3 tablespoons lemon juice (fresh is best)
• 1 tablespoon lemon zest
• ¼ cup sour cream

Lemon Glaze (Optional but AMAZING)

• 2 tablespoons powdered keto sweetener
• 1 tablespoon lemon juice
• ½ teaspoon lemon zest

Kitchen Tools

• A loaf pan (8×4 or 9×5 inches)
• Parchment paper
• Mixing bowls (one large, one medium)
• A whisk or electric mixer
• A zester (or grater)
• A toothpick (to check doneness)

Step-by-Step Instructions

1. Prep Your Workspace

Preheat your oven to 350°F (175°C) and line your loaf pan with parchment paper. This not only prevents sticking but makes it easy to lift the cake out later. Nobody wants a stuck cake disaster.

2. Mix the Dry Ingredients

In a medium bowl, combine almond flour, poppyseeds, baking powder, and a pinch of salt. Stir well to make sure everything is evenly distributed.

3. Whisk the Wet Ingredients

Grab a large bowl and whisk together the eggs, melted butter, sweetener, vanilla extract, lemon juice, and zest. If you’ve got an electric mixer, this step gets done in seconds, but a regular whisk works just fine. Add in the sour cream and mix until smooth. The sour cream is the secret to keeping this pound cake moist and rich!

4. Combine Wet and Dry

Slowly add the dry ingredients to the wet ingredients, stirring gently as you go. Be careful not to overmix—just enough to combine. The batter will be thick, which is exactly what you want for that dense pound cake texture.

5. Fill the Pan

Pour the batter into your prepared loaf pan, spreading it out evenly. Use a spatula to smooth the top so it bakes up nice and even.

6. Bake

Place your pan in the oven and bake for 40-50 minutes. Start checking around the 40-minute mark. When a toothpick inserted into the center comes out clean (or with just a few crumbs), it’s ready to come out.

7. Cool It Down

Let the cake cool in the pan for about 15 minutes, then carefully lift it out using the parchment paper and place it on a wire rack to cool completely. Trust me, letting it cool all the way makes slicing much easier.

Optional Lemon Glaze

While your cake is cooling, whip up this simple glaze to take it to the next level. In a small bowl, mix the powdered sweetener with lemon juice and zest. Drizzle it over the cooled cake for a tangy-sweet finish. Let it set for a few minutes before serving.

Tips for Success

• Room-Temperature Ingredients: Using eggs and sour cream at room temperature helps the batter come together smoothly.
• Don’t Skip the Zest: The zest is where most of the lemon flavor lives. A little goes a long way, so don’t skimp!
• Check for Doneness Early: Every oven is different. Start checking your cake around 40 minutes to avoid overbaking.

Storage and Freezing

Storing

Keep your pound cake in an airtight container at room temperature for up to 3 days or in the fridge for a week. Pop a slice in the microwave for 10 seconds to warm it up—game changer!

Freezing

Wrap individual slices in plastic wrap and store them in a freezer-safe bag. They’ll keep for about 2-3 months. When you’re ready to enjoy, just let them thaw at room temperature or warm them in the microwave.

Nutrition Info (Per Slice)

• Calories: 220
• Net Carbs: 3g
• Protein: 6g
• Fat: 19g

Note: Exact values may vary depending on the brands of ingredients you use.

Why People Love This Recipe

“Tastes Like the Real Deal”

Even non-keto friends and family rave about this cake. They can never tell it’s sugar-free!

“Perfect Balance of Sweet and Tangy”

The glaze really ties it all together without being overpowering. It’s just the right amount of lemony goodness.

“Great for Meal Prepping”

Bake it on Sunday, slice it up, and you’ve got a ready-to-go snack or dessert all week long.

Creative Ways to Enjoy It

• With Whipped Cream: Top a slice with homemade keto whipped cream for extra indulgence.
• As a Breakfast Treat: Pair it with a cup of coffee or tea for a morning pick-me-up.
• Make It Fancy: Serve it with a dollop of mascarpone or a sprinkle of fresh berries at your next dinner party.

Conclusion

This Keto Lemon Poppyseed Pound Cake is proof that you don’t have to give up dessert on a low-carb diet. It’s simple to make, absolutely delicious, and perfect for any occasion. Whether you’re serving it at a brunch, sharing it with friends, or enjoying it solo with a cup of coffee, this recipe is bound to become a favorite.

Let me know how yours turns out—better yet, share a picture of your creation. Happy baking! 🍋

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