Name: Keto Lemon Pound Cake (Bundt Cake)
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 3/4 cup Unsalted butter ((softened)); 3/4 cup Besti Monk Fruit Allulose Blend; 4 large Eggs ((at room temperature)); 3/4 cup Sour cream; 2 tbsp Lemon extract ((this one is mild and doesn't taste like alcohol; if yours is potent, you'll need less, maybe 1-2 tsp)); 2 tsp Vanilla extract ((optional)); 3 cup Wholesome Yum Blanched Almond Flour; 2 tsp Baking powder; 3 tbsp Poppy seeds; 1/2 tsp Sea salt; 3/4 cup Besti Powdered Monk Fruit Allulose Blend; 1/4 cup Lemon juice; 1/4 tsp Vanilla extract ((optional))

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My classic keto pound cake recipe is one of my most popular keto dessert recipes. But this lemon poppy seed version? It’s definitely a solid rival. Instead of a loaf like the original, I made this one into a keto lemon bundt cake instead. Not only does this easy keto lemon pound cake with almond flour look impressive on a cake stand, it’s moist and delicious (much like lemon blueberry zucchini bread!) and takes only 15 minutes of prep time.

Once the lemon poppy seed bundt cake comes out of the oven (and it’s had time to cool!), it’s topped with a bright and sweet lemon glaze.

This low carb lemon pound cake recipe was originally published on March 17, 2018, and the post was republished in September 2020 to add useful tips.

I first made this keto bundt cake with almond flour for my daughter’s 3rd birthday a couple of years ago. It was such a hit with everyone that I’ve made it again and again since then – and I bet you will too, once you try it!

If you prefer a more traditional cake with frosting, make my keto lemon cake recipe here.

How To Make Keto Lemon Pound Cake

Let’s make lemon poppy seed bundt cake!

Prep bundt pan. Grease the bundt pan well.
Mix wet ingredients. In a large bowl, use a hand mixer to beat together butter and Besti, until fluffy. Beat in eggs, sour cream, lemon extract, and vanilla extract.
Mix dry ingredients. In another bowl, stir together almond flour, baking powder, poppy seeds, and sea salt.
Combine wet and dry ingredients. Beat the dry ingredients into wet ones, 1 cup at a time.
Bake lemon poppy seed bundt cake. Transfer batter to the pan and smooth the top. Bake until the top is golden brown, then loosely cover with foil and bake until an inserted toothpick comes out clean. Let cool for at least 15 minutes, then turn out onto a cooling rack and cool completely.
Glaze. Whisk together Besti Powdered, lemon juice, and vanilla extract. Drizzle glaze over your lemon poppy seed bundt cake and enjoy!

TIP: You can adjust the consistency of the glaze as needed. Just add more lemon juice if it’s too thick, or more sweetener if it’s too thin.

Keto Bundt Cake FAQs

What kind of almond flour should I use?

It’s important to use super fine blanched almond flour for this keto pound cake recipe. Do not use almond meal or a coarse almond flour – both of these would yield a more grainy result.

Can you make pound cake with coconut flour?

No, sorry, this gluten-free lemon poppy seed bundt cake recipe is designed to be with almond flour. Coconut flour won’t work. If you can’t have almond flour, you might want to try my coconut flour muffins and add some lemon zest or extract to them.

If you have a nut allergy, you could try sunflower seed flour, which would have a different flavor but could still work.

Can you make lemon poppy seed bundt cake with a different sweetener?

Yes, you can, as long as it’s the right kind. You definitely need granulated and powdered, respectively, for the right consistencies in the cake and filling.

I originally made this keto lemon pound cake with granulated erythritol for the cake and powdered erythritol for the glaze, but I now prefer Besti for the cake, which makes it more moist than other sweeteners, and Powdered Besti for the glaze, which makes it smoother and not gritty.

What is the difference between a pound cake and a bundt cake?

Technically, any cake made in a bundt pan is a bundt cake. But in most cases, the type of cake most often made in a bundt pan are pound cakes.

You can expect a gluten-free pound cake or bundt cake to have a moist, dense texture. Assuming that, the pan itself leads to two main differences:

Moisture is especially important in a gluten-free bundt cake, because there is more surface area than a traditional loaf pan or cake pan. So, a moist batter ensures that it isn’t dry. The good news? Making pound cake in a bundt pan means you get more delicious crusty edges!
Baking time varies depending on your pan. Shallower pans require less time in the oven, deeper ones mean longer baking time. I used a bundt pan, but will offer options below if you want to use some other type.

What kind of pan should I use?

The particular low carb lemon pound cake recipe I’m sharing is made in this 12-cup bundt pan. They call it a fluted tube pan.

A bundt pan is a certain type of tube pan. There are others that have flat, vertical sides, and typically larger capacity. These regular tube pans are best for a keto angel food cake, but would be too large for this keto bundt cake recipe.

If you don’t have a bundt pan, you can use two small rectangular loaf pans, two round cake pans, or a single 9×13 pan. The smaller pans will require reducing baking time, and the large 9×13 pan will require more time.

Low Carb Lemon Pound Cake Storage Instructions

Can you make it ahead?

Yes, you can! It’s one of the reasons that keto lemon pound cake with almond flour is perfect for special occasions. It’s large enough to feed a crowd, convenient to make in advance, and looks impressive without a lot of work.

How to store keto lemon pound cake

Store this keto lemon poppy seed pound cake gluten-free bundt cake in the refrigerator for up to a week. If you’re making it for an occasion, it’s best to put on the glaze fresh (the day-of), but for leftovers it’ll be fine even if the glaze is already on it.

Can you freeze low carb keto pound cake?

Yes, you can freeze the keto friendly lemon pound cake for 2-3 months. Thaw it in the fridge before serving. Reheating works okay, but the glaze will soak into the cake.

When I first tested this keto pound cake recipe, I didn’t have a specific occasion for it. So, I sliced it and stuck it in the freezer. Now, I take out a couple slices at a time, put them in the fridge, and have a yummy breakfast to enjoy with my bulletproof coffee in the morning.

More Keto Cake Recipes

If you love this keto bundt cake recipe, you might also like some of these other keto cake recipes:

Vanilla Keto Birthday Cake – No one can ever tell that this rich and flavorful cake is also low carb and keto!
Kentucky Butter Cake – Moist and buttery pound cake with a butter glaze.
Low Carb Sugar-Free Carrot Cake – Surprisingly easy, and gluten-free and sugar-free, so perfect for almost everyone.
Classic Keto Cheesecake – The most popular dessert on the blog! Just 10 minutes to prep and tastes like the real thing!
Keto Chocolate Cake – Perfect for Valentine’s Day, a birthday, or just because.

Tools To Make Low Carb Bundt Cake

Tap the links below to see the items used to make this recipe.

Hand mixer – I actually prefer this over a stand mixer! Use it to cream butter and sweetener for this pound cake recipe with almond flour.
Bundt pan – A bundt pan is a must for this keto lemon pound cake recipe!
Cooling rack – This rack helps the pound cake with almond flour cool evenly. This one is oven-safe, so you can also use it for making super crispy bacon wrapped asparagus, too.

Keto Lemon Pound Cake Recipe

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225 Comments

Jackie B. Vaughan
0 August 20, 2023Reply

The inside of the cake and the frosting were great. I cooked it a few minutes less than the directions said to both before the additional foil and after and the outside of the cake was very dark and not tasty. I cooked it at 350 per directions. I used canola spray in the pan. I don’t know why it was so dark brown. My oven is less than 3 years old so I don’t get it.
- Wholesome Yum D
  0 August 25, 2023Reply
  
  Hi Jackie, I suggest covering with foil earlier in the baking process.
Teri
0 July 25, 2023Reply

I made muffins after seeing your email (showing someone made muffins from your recipe). We LOVE poppyseed, so I added 2 more tablespoons!❤️ BUT, they are a bit tooo greasy for me, so next time, I’ll cut back on the butter a bit. Nice recipe!
patash
0 July 12, 2023Reply

How much Swerve should I use to replace the Besti?
- Wholesome Yum D
  0 July 13, 2023Reply
  
  Hi Patash, I can’t guarantee the results will be the same if you use a different sweetener, but if you do use a different sweetener you can use my Keto Sweetener Guide to get the correct amount.
Toni
0 July 12, 2023Reply

How long should this be cooked in a 9 x 13 pan?
- Wholesome Yum D
  0 July 13, 2023Reply
  
  Hi Toni, I don’t have an exact time for a 9×13 because I tested this recipe in a bundt pan, but you will have to increase the bake time.
Sherry
0 April 20, 2023Reply

Hi! Love your recipes! I made the Keto Cheesecake and it was amazing! Thank you. Question: Is there a substitution chart or guide for using ground psyllium husk or ground flaxseed as a thickener instead of xanthan gum? Thanks so much.
- Wholesome Yum D
  0 April 24, 2023Reply
  
  Hi Sherry, I do not currently have a conversion chart for psyllium husk or flaxseed.
Jackie
0 April 11, 2023Reply

I really want to make this recipe, but I can’t have dairy. Is it possible to make it dairy free?
- Wholesome Yum D
  0 April 12, 2023Reply
  
  Hi Jackie, You could use dairy-free alternatives for the butter and sour cream.
Cheryl Albanese
0 April 5, 2023Reply

Amazing, I used almond flavoring instead of vanilla and put lemon zest and lemon cello in cake batter.
Karen
0 January 26, 2023Reply

Love this recipe. It was easy and so tasty!
Mary Schneider
0 December 12, 2022Reply

Great recipe one of my favorite cakes. Just made it for the third time

I found I needed to grease and Flour the pan to avoid sticking.
Danielle Fields
0 July 24, 2022Reply

Could I substitute the erythritol for your monkfruit alluose blend? Would it be the same amount?
- Wholesome Yum D
  0 July 25, 2022Reply
  
  Hi Danielle, You can use my Keto Sweetener Guide to get the correct conversion.
Sandy
0 May 14, 2022Reply

Should I store it in the fridge until ready to serve next day?
- Wholesome Yum D
  0 May 16, 2022Reply
  
  Hi Sandy, Yes this should be stored in the refrigerator.
Sherry
0 April 8, 2022Reply

Why does the cake use lemon flavoring instead of zest and juice?
- Wholesome Yum D
  0 April 11, 2022Reply
  
  Hi Sherry, I find the extract gives more of a bold lemon flavor.
Karen
0 April 3, 2022Reply

Hi there, would this work in a loaf tin instead of a bundt tin? thanks!
- Wholesome Yum D
  0 April 4, 2022Reply
  
  Hi Karen, Yes, that would work.
Jaine
0 March 28, 2022Reply

I only had 2/3 c of sour cream so amended with a little Two Good vanilla yogurt. It came out beautifully. Delicious and easy. I didn’t need to cook it the extra 20 minutes.
C
0 March 18, 2022Reply

Lactose free – can I use lactose free cream? It’s not as thick? Can’t get lactose free sour cream in London.
- Wholesome Yum D
  0 March 18, 2022Reply
  
  Hi C, Yes you could use lactose free cream.
Lynn
0 March 17, 2022Reply

Hi Maya, Could a silicone bundt pan, be used for this recipe? Thanks so much!
- Wholesome Yum D
  0 March 18, 2022Reply
  
  Hi Lynn, Yes you can use a silicone pan.
Lauren
0 February 18, 2022Reply

Is the batter supposed to be pourable like a traditional cake?
- Wholesome Yum D
  0 February 18, 2022Reply
  
  Hi Lauren, The batter for the pound cake is thicker, you can watch the video at the top of the recipe card for reference.
Rosina Villella
0 February 12, 2022Reply

What size bundt pan, please?
- Wholesome Yum D
  0 February 14, 2022Reply
  
  Hi Rosina, A 9in bundt pan.
Janel
0 February 10, 2022Reply

Can this be made without poppyseed?
- Wholesome Yum D
  0 February 11, 2022Reply
  
  Hi Janel, Yes, you can omit the poppy seeds.