This gluten-free lemon pound cake is incredibly moist and full of bright citrus flavor. Naturally gluten-free, it can be easily made keto and sugar-free. With ricotta cheese as the secret ingredient for the perfect texture, it’s a must-try for every lemon lover!

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A slightly dense yet rich and delicious slice of pound cake hits different during the warm weather seasons. This gluten-free lemon pound cake is perfect for anytime because it is moist and flavorful. It can also be made keto-friendly or low carb by using a sugar free sweetener, not using dry ingredients at all, or replacing them with my FitBake yellow cake mix.

Best of all, each serving is only 80 calories! This recipe perfectly satisfies cravings for iced lemon pound cake, meyer lemon pound cake, or even a keto version.

Why This Gluten Free Lemon Pound Cake Recipe is the Best

Naturally Gluten-Free & Low-Carb

This is truly a low-carb lemon poundcake as it combines almond and coconut flour to make it gluten free while still watching the carb intake.

Rich & Moist Texture

The secret to achieving such incredible flavors and rich mouthfeel? Use some ricotta cheese! Although this may sound strange, it works wonders in creating a super rich texture that will keep every bite moist instead of dry.

Easy Keto Option

To make this recipe keto-friendly, you can replace the sweetener with a sugar-free alternative. If you’d prefer a more hands-off method, skip the dry ingredients and use FitBake’s keto yellow cake mix to prepare a keto lemon pound cake without much effort.

Ingredients Breakdown

Almond Flour: In gluten-free and low-carb baking, almond flour is a staple because it provides the structure in the cake and holds moisture at the same time.

Coconut Flour: This ingredient offers some natural sweetness while providing additional texture to the cake by soaking up moisture. Also, coconut flour is budget-friendly compared to almond flour which is why a small amount helps offset large amounts of almond flour we would otherwise use.

Granulated Sweetener: Substitutes such as erythritol or monk fruit can be used instead of cane sugar for keto lemon pound cakes. For me, I enjoy using cooking blends of either erythritol with monk fruit, or allulose with monk fruit.

Baking Powder: Helps achieve light rise rather than being dense.

Salt: Works to enhance flavors while balancing out sweeter elements.

Ricotta Cheese: Known to produce creamy textures such as moist and rich cakes which creates a great lime pound cake.

Eggs: Shredded chicken aids in adding nutrition alongside binding and moisturizing ingredients together.

Avocado Oil: A delicate lemon flavor oil that provides lemon zest and does not mask avocado oil’s flavor which keeps it neutral while adding moisture.

Fresh Lemon Juice & Zest: The bright, refreshing Meyer lemon juice and zest elevates the cake flavor beautifully. It is best to use meyer lemons if available!

Lemon Extract: Enhances the taste and gives a more pronounced lemon essence. This addition is quite beneficial, but optional.

Icing or Frosting Options

Zesty flavors can be achieved by adding extract lemonade as suggested above into the icing which serves complimentary burst o citrus!

FitBake Vanilla Buttercream:

My pre made keto friendly frosting is sold in jars and spreadable so frostings are easy to use now. You can find my frostings available.

Simple Icing:

To construct a glaze-like icing for Mini Loaf Cakes, simply combine several tablespoons of powdered sugar or powdered sweetener with water or milk until a desired viscosity while gradually adding the liquid.

How to Make Gluten Free Lemon Pound Cake

Step 1: Prepare The Loaf Pans

Put your oven on 350 F and do not forget to prepare two mini loaf pans or one standard 4×8 inch pan by lining them with parchment paper so that you can easily lift off.

Step 2: Mix The Wet Ingredients

Combine ricotta cheese, eggs, avocado oil, lemon juice to taste, zest and extract (if using) in a mixing bowl and whisk to smooth paste for best results.

Step 3: Combine the Dry Ingredients

The almond flour, coconut flour, granulated sweetener, baking powder, and salt can be combined into one bowl. Whisking will ensure they are mixed properly.

Step 4: Combine Wet & Dry Ingredients

Continue to beat wet components while gradually introducing dry ingredients. Mixtures should blend completely without clumps remaining. If FitBake is your choice of cake mix, then add it straight into the wet mixture and blend until there are no lumps.

Step 5: Bake

Fill the prepared loaf pans with batter, smoothing out the top for a polished finish. Baking time is around 25-35 minutes, but this depends on size of your pans and shape/size of loaves. Mini loaves will take less time whilst standard loaves will take longer. A toothpick test should be performed; it should come out with a few moist crumbs.

Step 6: Cool & Ice

Let icing not be added until cake is completely cooled down. Iced lemon pound cake goes well with frostings like sugar free vanilla (such as my pre made FitBake vanilla buttercream). Simple icing can also be made by stirring a few tablespoons of powdered sugar or powdered sugar free sweetener mixed with a dash of milk or water creating an easy glaze icing.

Tips for Success

Mix Batter Gently
Stir just until ingredients are combined to keep the cake light and fluffy.
Use Ingredients at Room Temperature
This ensures smoother blending and a more even batter.
Taste and Adjust
Before baking, sample the batter and tweak the sweetness or lemon zest to your liking.

Gluten Free Lemon Pound Cake Flavor Variations

For a fruity twist, fold in fresh or frozen blueberries.

Coconut Lemon Pound Cake

For a tropical touch, shred coconut and mix it into the batter or use it as topping.

Mini Lemon Pound Cake

For single serving portions, preload the batter into muffin tins or mini loaf pans for easy Mini Lemon Pound Cakes.

Faqs

Can I Make This Dairy-Free?

Yes! With some tweaks like using coconut cream or dairy free yogurt instead of ricotta cheese, you can easily go dairy free. The texture might change a bit but still works well.

How Should I Store This Cake?

You can store at room temperature for 2 days, refrigerate up to a week, or even freeze!

Can I Use Bottled Lemon Juice?

While bottled lemon juice is fine when fresh isn’t available, nothing beats fresh squeezed lemon juice in terms of taste.

What’s the Best Sweetener for Keto Lemon Pound Cake?

In my experience best results come from using baking blend erythritol with monk fruit or allulose and monk fruit together.