Gluten Free Lemon Pound Cake
This gluten free lemon pound cake is super moist and bursting with citrus flavor. It’s naturally gluten-free and easily made keto-friendly and sugar-free. Perfect texture thanks to a special secret ingredient (ricotta cheese), this cake is a must-try for any lemon lover!
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 4x8-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.
Notes
Cake Mix: Make this recipe even easier (and automatically sugar free and keto friendly) by using FitBake yellow cake mix in place of the dry ingredients.
Sweetener Options: Use any granulated sweetener like organic cane sugar, or for a keto lemon pound cake, opt for monk fruit, erythritol, or allulose. I use an erythritol monk fruit blend.
Dairy-Free Version: Substitute ricotta cheese with coconut cream or dairy free yogurt for a dairy-free option.
Storage: Keep at room temperature for 2 days, refrigerate for up to a week, or freeze for longer storage.
Baking Time Adjustment: Mini loaves bake faster than a full-sized loaf—check for doneness accordingly.
Flavor Boost: Meyer lemons add a sweeter, more aromatic citrus flavor compared to regular lemons.
Frosting/Icing Options: A sugar-free vanilla frosting (like 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. Try adding a touch of lemon extract to your icing for an extra burst of citrus!
Nutrition
Calories: 83kcalCarbohydrates: 3gProtein: 4gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.004gCholesterol: 46mgSodium: 111mgPotassium: 26mgFiber: 2gSugar: 0.4gVitamin A: 105IUCalcium: 77mgIron: 1mg
Tried this recipe?Let us know how it was!
