There’s something about a perfectly moist, slightly dense, and deliciously lemony pound cake, especially as the weather starts to warm up. This gluten free lemon pound cake has a rich flavor and tender crumb that makes it perfect for any occasion. Even better, it’s easily made keto-friendly and low carb by using a sugar-free sweetener or skipping the dry ingredients altogether and using my FitBake yellow cake mix. Oh, and it’s only 80 calories per slice! If you’ve been craving iced lemon pound cake, Meyer lemon pound cake, or keto lemon pound cake, you need to try this recipe.
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Why This Gluten Free Lemon Pound Cake Recipe is the Best
Naturally Gluten-Free & Low-Carb
This recipe is made with a blend of almond and coconut flour, keeping it completely gluten-free while also lowering the carb count. If you’re looking for a low carb lemon pound cake, this one fits the bill perfectly.
Rich & Moist Texture
The secret ingredient? Ricotta cheese. It might sound unusual, but trust me, it adds an incredible richness and moisture to the cake that keeps it from being dry or crumbly.
Easy Keto Option
You can swap out the sweetener for a sugar-free option to make it keto-friendly, or skip the dry ingredients entirely and use FitBake’s keto yellow cake mix for an effortless keto lemon pound cake recipe.
Ingredients Breakdown
Almond Flour
A staple in gluten-free and low-carb baking, almond flour adds structure to the cake while retaining moisture.
Coconut Flour
Coconut flour helps absorb moisture, giving the cake the perfect texture while also adding a hint of natural sweetness. It also prevents us from having to use a large amount of almond flour, which can be expensive. A little coconut flour goes a long way.
Granulated Sweetener
A traditional option like cane sugar works, but for a keto lemon pound cake, use a sugar-free sweetener like erythritol, monk fruit or allulose. I prefer to use a baking blend of either erythritol with monk fruit, or allulose with monk fruit.
Baking Powder
Essential for giving the pound cake its light rise, keeping it from being too dense.
Salt
Enhances the flavors and balances out the sweetness.
Ricotta Cheese
The key to the ultimate lemon pound cake! It creates a creamy texture that keeps the cake moist and rich.
Eggs
Provide structure and help bind the ingredients together while adding moisture.
Avocado Oil
A neutral oil that adds moisture without overpowering the delicate lemon flavor.
Fresh Lemon Juice & Zest
Adds a bright, fresh citrus flavor that makes this cake truly shine. Meyer lemons work beautifully if you have them!
Lemon Extract
Optional, but enhances the lemon flavor for an extra punch.
Icing or Frosting Options
Try adding a touch of lemon extract to your icing for an extra burst of citrus!
- FitBake Vanilla Buttercream – my pre-made, keto friendly frosting comes in a jar ready to spread. You can find my frostings available here or on Amazon.
- Simple Icing – make a simple icing by just stirring together a few tablespoons of powdered sugar, or powdered sugar-free sweetener with a small amount of milk or water to create a simple icing glaze. Add liquid slowly until you reach the desired consistency.
How to Make Gluten Free Lemon Pound Cake
Step 1: Prepare the Loaf Pans
Preheat your oven to 350°F. Line two mini loaf pans (or one standard 4×8-inch pan) with parchment paper for easy removal.
Step 2: Mix the Wet Ingredients
In a mixing bowl, whisk together the ricotta cheese, eggs, avocado oil, lemon juice, lemon zest, and lemon extract until smooth and well combined.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the almond flour, coconut flour, granulated sweetener, baking powder, and salt.
Step 4: Combine Wet & Dry Ingredients
Slowly add the dry ingredients to the wet mixture, stirring until everything is fully incorporated. If using FitBake cake mix, simply add it to the wet ingredients and stir until smooth.
Step 5: Bake
Pour the batter into the prepared loaf pans and smooth the tops. Bake for 25-35 minutes, depending on the size of your pans. Mini loaves will take less time, while a standard loaf will take longer. Check for doneness with a toothpick—it should come out with just a few moist crumbs.
Step 6: Cool & Ice
Let the cake cool completely before adding icing. A sugar-free vanilla frosting (like my pre-made FitBake vanilla buttercream) pairs perfectly with this iced lemon pound cake. You can also make a simple icing by just stirring together a few tablespoons of powdered sugar, or powdered sugar-free sweetener with a small amount of milk or water to create a simple icing glaze.
Tips for Success
Don’t Overmix the Batter
Gently mix until just combined to avoid a dense cake.
Use Room Temperature Ingredients
This helps everything blend smoothly for a consistent batter.
Adjust Sweetness & Lemon Flavor
Taste the batter before baking and adjust with a bit more sweetener or lemon zest if needed.
Gluten Free Lemon Pound Cake Flavor Variations
Keto Lemon Blueberry Pound Cake
Fold in fresh or frozen blueberries for a fruity twist.
Coconut Lemon Pound Cake
Add shredded coconut to the batter or as a topping for a tropical touch.
Mini Lemon Pound Cake
Divide the batter into mini loaf pans or muffin tins for perfect single-serving mini lemon pound cakes.
FAQs
Yes! Substitute the ricotta cheese with a dairy-free alternative like coconut cream or dairy free yogurt. It may change the texture slightly, but will still work.
Store at room temperature for up to 2 days, or refrigerate for up to a week. It also freezes well!
Fresh lemon juice is best for flavor, but bottled can definitely work in a pinch.
I prefer to use a baking blend of erythritol and monk fruit, or allulose and monk fruit.
Try This Gluten Free Lemon Pound Cake Recipe!
If you give this recipe a try, I’d love to hear what you think! Leave a comment below, rate the recipe, and share a photo on Instagram—don’t forget to tag me!
XO,
Sarah
Gluten Free Lemon Pound Cake
Want to save this recipe?
I’ll email this post to you, so you can come back to it later! -Sarah
Ingredients
Dry Ingredients::
- ½ cup blanched almond flour
- 5 tbsp coconut flour
- ½ cup granulated sweetener
- 2 tsp baking powder
- ¼ tsp salt
Or, to skip the dry ingredients:
- 1 bag FitBake yellow cake mix
Wet Ingredients:
- ½ cup ricotta cheese
- 3 large eggs
- 1 tbsp avocado oil
- 2 tbsp fresh lemon juice
- zest of 1 lemon
- ½ tsp lemon extract
Instructions
- Prepare the Loaf Pans: Preheat your oven to 350°F. Line two mini loaf pans (or one standard 4×8-inch pan) with parchment paper for easy removal.
- Mix the Wet Ingredients: In a mixing bowl, whisk together the ricotta cheese, eggs, avocado oil, lemon juice, lemon zest, and lemon extract until smooth and well combined.
- Combine the Dry Ingredients: In a separate bowl, whisk together the almond flour, coconut flour, granulated sweetener, baking powder, and salt.
- Combine Wet & Dry Ingredients: Slowly add the dry ingredients to the wet mixture, stirring until everything is fully incorporated. If using cake mix, simply add it to the wet ingredients and stir until smooth.
- Bake: Pour the batter into the prepared loaf pans and smooth the tops. Bake for 25-35 minutes, depending on the size of your pans. Mini loaves will take less time, while a standard loaf will take longer. Check for doneness with a toothpick—it should come out with just a few moist crumbs.
- Cool & Ice: Let the cake cool completely before adding icing. A sugar-free vanilla frosting (like my pre-made FitBake vanilla buttercream) pairs perfectly with this iced lemon pound cake. You can also make a simple icing by just stirring together a few tablespoons of powdered sugar, or powdered sugar-free sweetener with a small amount of milk or water to create a simple icing glaze.
So fresh and lemony! 🙂
Best Pound cake I’ve ever had. Moist and delicious
Just made this. Thank you for the recipe, I’ve been looking for a Gluten free Lemon cake for a while as I can’t handle Gluten! This is lovely, made it with coconut cream so I didn’t need to go out and buy ricotta, came out very well. I added a little blueberry superfood powder to the icing made it look lovely too 🙂
Hi Simone, those sound like some delicious modifications! I’m so glad you enjoyed. Thank you for for your feedback 🙂