Keto Lemon Pound Cake with Thick Lemon Glaze

Bright, buttery, and perfectly tangy—this keto lemon pound cake delivers classic flavor without the sugar crash. Moist almond-flour crumb, sweetened with allulose, and finished with a luscious lemon glaze.

Ingredients

For the Cake

• 2 cups almond flour

• ¼ cup coconut flour

• 1½ tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• 1 cup unsalted butter, softened

• 1¼ cups Fit Lane Allulose

• 4 large eggs, room temp

• ¼ cup heavy cream

• ¼ cup fresh lemon juice

• 1 tbsp lemon zest

• 1 tsp vanilla extract

For the Thick Glaze

• 1½ cups Fit Lane Allulose

• 2–3 tbsp fresh lemon juice

• 1 tbsp heavy cream

• ½ tsp lemon zest (optional)

Directions

1. Heat oven to 325°F and line a 9×5 loaf pan with parchment.

2. Whisk almond flour, coconut flour, baking powder, baking soda, and salt.

3. Beat butter and allulose until light and fluffy.

4. Mix in eggs one at a time, scraping the bowl.

5. Blend in cream, lemon juice, zest, and vanilla.

6. Gently fold in dry ingredients just until combined.

7. Pour into pan and bake 55–65 minutes, until set. Cool completely.

Glaze It

• Whisk powdered allulose, lemon juice, and cream until thick and smooth.

• Pour over cooled cake and finish with zest if you like.

Baking Tip
Let the cake cool fully before glazing—warm cake will melt the glaze instead of giving you that thick, bakery-style finish.

✨ Made with Fit Lane Nutrition Allulose — available on Amazon & Walmart.