This Keto Lemon Bundt Cake is light, bright, and cheerful. Fresh lemon shines in this easy keto lemon cake recipe! You can serve this keto lemon cake recipe for a dinner party, barbecue, holiday dessert table, or any other reason you can think of. It’s the perfect dessert to win over a crowd.
If you are a lemon lover like me and wondering how can I make a lemon cake, this keto lemon cake recipe is for you! This keto cake recipe from scratch is so easy to make.
Keto lemon cake is tender moist and utterly delicious. This from-scratch lemon cake recipe is made with a combination of almond flour to give it the best fluffy texture.
You might associate an almond flour lemon cake with a dense, dry cake, but this one is far from it. A few key ingredients make all the difference. it’s just as moist and decadent, with plenty of zing and fresh flavor.
What is the difference between cake and a bundt cake
The biggest difference between a ‘regular’ cake and a bundt cake really is the cake pan that is used to bake them in. A bundt cake is baked in a special cake pan that has a hole in the center. The bundt cake pan will usually have some sort of a design on the bottom which, when the cake is flipped over after cooling, will show a special design on the top of the cake.
Ingredients to make Keto Lemon Bundt Cake
- Butter
- Eggs
- Sour cream
- Lemons
- Vanilla extract
- Almond flour
- Baking powder
- Powdered erythritol
- Lemon juice
How to make Keto Lemon Bundt Cake
- Preheat the oven to 325 and prep your bundt cake well (oil+flour dusting for example).
- In a large bowl, beat together butter and sweetener, until fluffy.
- Beat in wet ingredients: eggs (one at a time!), sour cream, lemon juice, lemon zest, and vanilla.
- Beat in dry ingredients: superfine almond flour, baking powder, and salt, until the batter is uniform.
- Pour cake batter into the bundt pan and bake at for 45 to 50 minutes.
- Cool for 10 minutes in the Bundt pan. Run a knife around the edges and then remove it from the pan. Cool completely.
- Mix the ingredients for the glaze adding the water one teaspoon at a time. Drizzle the glaze on top of the cooled cake.
Can This Cake Be Made into Lemon Loaf
Yes, this pound cake may be made into a loaf cake if preferred. A standard 8.5″ loaf pan should suffice. If using 1 loaf pan, it will take about 10 to 15 minutes longer to prepare. You will need to watch it carefully to prevent burning.
Like most cakes, you can make this keto friendly lemon cake a couple of days in advance if needed.
Store covered at room temperature for about a day, or refrigerate for up to a week.
Can This Cake Be Frozen for Later
Yes, you can freeze this cake to serve at a later time. You may either freeze the entire cake or individual slices. It may also be frozen with the frosting. Let sit on the counter until it reaches room temperature. If frosted, it is not recommended to thaw in the microwave. This cake is best served at room temperature.
More Keto Cake Recipes
| Prep Time | 15 minutes |
| Cook Time | 25 minutes |
| Passive Time | 40 minutes |
| Servings |
slices
|
- 6 eggs
- 3/4 cup Unsalted Butter melted
- 1 1/4 cup erythritol sweetener
- 3/4 cup sour cream
- 2 lemons juice and zest
- 2 tsp Vanilla Extract
- 3 cup almond flour
- 1 tsp baking powder
- 1/4 tsp Sea Salt
- 1/2 cup powdered erythrithol
- 2 tsp lemon juice
Ingredients
Keto Lemon Bundt Cake
Lemon Drizzle
|
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- Preheat the oven to 325 and prep your bundt cake well (oil+flour dusting for example).
- In a large bowl, beat together butter and sweetener, until fluffy.
- Beat in wet ingredients: eggs (one at a time!), sour cream, lemon juice, lemon zest, and vanilla. Beat in dry ingredients: superfine almond flour, baking powder, and salt, until the batter is uniform. Pour cake batter into the bundt pan and bake at for 45 to 50 minutes. Cool for 10 minutes in the Bundt pan. Run a knife around the edges and then remove it from the pan. Cool completely. Mix the ingredients for the glaze adding the water one teaspoon at a time. Drizzle the glaze on top of the cooled cake.
- Beat in dry ingredients: superfine almond flour, baking powder, and salt, until the batter is uniform.
- Pour cake batter into the bundt pan and bake at for 45 to 50 minutes.
- Cool for 10 minutes in the Bundt pan. Run a knife around the edges and then remove it from the pan. Cool completely.
- Mix the ingredients for the glaze adding the water one teaspoon at a time. Drizzle the glaze on top of the cooled cake.
