Whether you’re hosting a shower, celebrating Easter, or simply want something sweet with afternoon coffee, this Keto Lemon Cake With Lemon Frosting is just the ticket. It’s light, bright, and deliciously zingy!
I still remember when the very first Starbucks opened just a few blocks from my college campus. I had just started school in a new town and was having a hard time finding my bearings. No mom to cook me my favorite meals. No familiar bookshops for weekend browsing. No friendly faces or spontaneous diner visits to make life just a little easier. And, worst of all, no Starbucks. I’ll admit, I practically lived there in my teenage years and thought it was the coolest place on earth.
Like any self-respecting Starbucks rat, I quickly became an expert on all the baked goods behind the counter, often trying (with little success) to recreate them at home. Over the years, though, I’ve discovered a few recipes that come pretty close to those nostalgic favorites. One of them is this keto lemon cake, inspired by Starbucks’ famous lemon loaf.
While I don’t visit Starbucks much these days, recipes like this one take me right back to those early years. With its perfect balance of tangy and sweet, this lemon cake is a cleaner version of the original. It’s low-carb, gluten-free, and every bit as delicious. You’ll love its tender crumb and bright lemon frosting!
One recipe, different options
Want a slightly different version of this cake? You can also make it as a loaf, if you prefer. A standard 9×5-inch loaf pan should work just fine. Expect the baking time to be about 10 to 15 minutes longer. Keep an eye on it to prevent burning, though. If the top starts browning too quickly, simply cover it with a sheet of aluminum foil.
Alternatively, you can divide the batter between two 8-inch round springform pans and bake the cakes about 10 minutes shorter. In that case, you can make a lovely layer cake. To frost, spread about one-third of the frosting over the top of the first cake layer, place the second layer gently on top, then use the remaining two-thirds to drizzle over the top and sides. This way, you’ll get that irresistible tangy, sweet frosting in every bite.
How do I store leftovers?
Because the frosting contains butter and cream cheese, it’s best to keep it chilled. Transfer leftovers to an airtight container and store in the fridge for up to 5 days. You can also freeze this cake (either sliced or whole). Flash-freeze it for 1 hour, double-wrap it in plastic wrap, and it should keep for up to 3 months. Let the cake thaw in the fridge overnight.
Similar recipes to try
Have a reason to celebrate and on the hunt for the perfect cake recipe? Try our Festive Keto Red Velvet Cake or whip up this pretty-in-pink Keto Strawberry Cake. Both are excellent options for Valentine’s Day! And if you happen to love Starbucks, you might want to sip on this Copycat Starbucks Keto Pink Drink.
Keto Lemon Cake With Lemon Frosting
Ingredients
The Cake:
- 2 medium-sized lemons
- 8 ounces cream cheese room temperature
- 3 tablespoons unsalted butter room temperature
- 1 1/2 cups sweetener
- 3 large eggs room temperature
- 1 teaspoon pure vanilla extract
- 2 1/2 cups almond flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
The Frosting:
- 4 ounces cream cheese softened
- 2 tablespoons unsalted butter softened
- 1/2 lemon juiced (use one leftover from the cake)
- 1/2 cup powdered sweetener
- 2 to 3 tablespoons half-and-half
Instructions
- Preheat oven to 350°F. Grease a Bundt pan well and set aside.
- Zest both lemons with a microplane. Juice one lemon and strain the seeds and pulp.
- In the bowl of a stand mixer, beat the cream cheese, butter, and sweetener until fluffy with the paddle attachment, about 1 minute.
- Add the eggs, one at a time, mixing well after each.
- Add the vanilla, lemon juice, and lemon zest and mix to combine.
- With the mixer on low, add the dry ingredients to the bowl and mix until just combined. Do not overmix.
- Transfer batter to the prepared Bundt pan. Bake for 55 minutes. The top should be set and golden brown. A toothpick should come out mostly clean. Do not overbake or it will be tough after cooling.
- Let the cake cool to the touch in the Bundt pan before trying to flip out onto a plate.
- To prepare the frosting, use a hand mixer to beat the cream cheese and butter in a medium-sized bowl. Add the lemon juice and powdered sweetener and beat until mixed well. Slowly add the half-and-half and mix until a thick but smooth consistency is reached.
- Use a plastic bag or piping bag to add the frosting to the cake. Garnish with lemon zest, if desired.
I don’t see a link for your favourite keto powdered sweetener. Please help! Thank you!
There you go Diane: https://amzn.to/3zAcV2W
I am sure you will LOVE this cake!
This is an easy recipe to follow. The taste is very refreshing & light. I used two loaf pans to speed up the baking. The crumb however will need a binder such as xanthan gum or psyllium as it is too crumbly, other than that a great addition to my desserts!!
Very happy you liked it Peg 🙂