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Free Printable: Low Carb & Keto Food List
Get It NowMy 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.
Tap the links below to see the items used to make this recipe.Tools To Make Low Carb Bundt Cake
- 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
Keto Lemon Pound Cake (Bundt Cake)
Easy keto lemon pound cake with almond flour is moist and sweet - you won't believe it has 4g net carbs per slice! Plus, low carb keto lemon poppy seed bundt cake takes only 15 minutes to prep.
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Lemon Poppy Seed Bundt Cake
Lemon Glaze
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Preheat the oven to 350 degrees F (177 degrees C). Grease a bundt pan and set aside.
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In a large bowl, use a hand mixer to beat together the butter and Besti, until fluffy.
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Beat in the eggs, sour cream, lemon extract and vanilla extract.
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In another bowl, stir together the almond flour, baking powder, poppy seeds, and sea salt. Beat the dry ingredients into the wet, about a cup at a time.
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Transfer the batter to the pan and smooth the top. Bake for about 40 minutes, or until the top is dark golden brown. Cover loosely with foil and continue baking for 20-35 minutes, or until an inserted toothpick comes out clean. Let cool for at least 15 minutes in the pan, then turn out onto a cooling rack and cool completely.
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To make the glaze, whisk together the powdered Besti, lemon juice and vanilla extract. Drizzle over the cake.
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Recipe Notes
Serving size: 1 slice, or 1/16 of entire recipe
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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232 Comments
Brianna Carmony
0This was an amazing recipe to make. It was so good. The only suggestion I would have would be to go a little easy on the lemon juice in the glaze. It tasted amazing as a whole but if you eat just the glaze and don’t like as much sour I would correct the glaze only slightly. But this recipe was really amazing.
Maggie
0Can I use amaranth or chia seeds if I do not have poppy seeds?
Wholesome Yum
0Hi Maggie, I haven’t worked with amaranth, and chia might make your cake too gummy. Your best bet would probably be something like sunflower seeds or whole flax seeds.
Wholesome Yum A
0Hi Maya. Just wanted to say the flavor and texture of this cake is awesome! Love it! I followed the instructions, and the cooling instructions, but the top of my cake still stuck in the bottom of the pan. :-/ I salvaged it but would love to know if there was something else I could have done to keep this from happening. I just taped the amazon link in the post and the pan you are recommending is the exact pan I have/used, and it’s not old. The non-stick surface is still fine. The other issue I had was that the glaze was super thin. I had to add a lot more erythritol, and wondered if I should have let it sit or something? I really want to make this again, but hope to hear your suggestions first 😉
Maya | Wholesome Yum
0Hi Amanda, I’m glad you liked the flavor and texture. Sorry to hear it stuck! You can try greasing it more next time, did you grease it well? The glaze thickness varies a bit depending on how tightly packed the powdered sweetener is, so feel free to add more to thicken it as needed.
Florence Spratt
0Hi, Amanda. I’ve been using one of those removable bottom bundt pans for my lemon cake so that I use very little greasing to the bottom. Once the cake is done and cooled, I pull out the cake with the inner tube, drizzle it with the glaze, and, if I’m freezing it, I cut it up with a piece of parchment paper between each piece. Voila, the thawed pieces (I even warm them a bit) are just as if they came out of the oven. This is a family favorite for sure.
Nicki
0If I omit the poppy seeds, will I mess it up?
Wholesome Yum
0I don’t think so, Nicki. Let me know if you try it that way.
Mika
0I tried it without poppy seeds and turned out delicious! Didn’t affect the texture.
Debbie
0I have a Bundt pan with lots of smallish scallops. The first time I made this I greased it with butter. I let it cool in the pan and got the cake out ok, but it took some work. This time I greased the pan with Crisco, which I don’t even have for use with food, but it worked like a dream. I let the cake cool and it came right out! Thanks so much for all your work here Maya. You are so thorough and every recipe I have tried, is great!
Debbie
0This cake came out so well. I was afraid it was going to be too sweet, as our sense of sweetness has greatly reduced since eating a keto-like diet. It was great! I also would be interested in a coconut flour version too. I used the glycerine based lemon extract and it was excellent. I used less sweetener and added butter to the glaze, to reduce sweet impact, which we liked. Thank you, Maya!
Margaret Harasym
0Wonderful! Replaced 1 cup of the almond flour with 1/4 cup coconut flour. The almond flour I have is more like meal, so the coconut flour is a nice texture difference. Also used fresh lemon juice and zest in place of some of the sour cream..keeping 3/4 cup wet ingredients total. Lastly, I used 1 tablespoon of chia seeds with the poppy seeds for extra fibre. Very happy with the results.
Renee Walker
0Would this work if I subbed Coconut Oil for the butter? Making for a non-dairy friend…
Maya | Wholesome Yum
0Hi Renee, Yes, that should work. So nice of you to do that!
Nancy Simmons
0Can you leave the cake out for a couple of days before you refrigerate?
Wholesome Yum
0Hi Nancy, it would probably be fine for a day or two.
Ashley
0I loved this recipe, however I wanted to share with my friend, who is also on keto but he can’t have nuts… Is there anyway to sub the almond flour?
Maya | Wholesome Yum
0Hi Ashley, Possibly sunflower seed flour could work but you’d taste the flavor in there.
Dana
0I really like the taste and texture of this cake – I’ve been using the powdered monk fruit/erythritol as the sweetener – can I use granulated monk fruit/erythritol in place of the powdered?
Maya | Wholesome Yum
0Thank you, Dana! The icing needs a powdered sweetener so it’s not grainy. You can use granulated (which I do) in the cake itself.
Kathryn Hernandez
0This cake is great! For those that found the cake too dense. I have found if I beat the eggs in a flourless cake before adding them it comes out fluffier.
Lorel Butler
0I made this today because yesterday I made my family a “real” lemon poppy seed cake-and I’m trying to talk my husband into keto eating. I thought if I could serve them side by side, he could see if there is much of a difference! He thought the keto version was more delicious-so after the first of the year he’s going to join me!!
I omitted the vanilla extract and used the zest of one small lemon-along with the juice and added a bit of butter to the glaze!
Absolutely divine! Thank you!!
Denise
0Can I use swerve in this recipe?
Maya | Wholesome Yum
0Hi Denise, Yes, you can. Check the low carb sweetener conversion calculator here.
Sarah
0Hello,
I was wondering if there is something I can use in place of sour cream?
I was also wondering if I can replace the erithrytol with any granulated sugar, is the measure the same?
Thanks!
Maya | Wholesome Yum
0Hi Sarah, Whole milk Greek yogurt would probably work instead of sour cream, but carbs would be a little higher. Yes, you can use granulated sugar – it would still be gluten-free but no longer low carb or keto. The amount would also be a bit less sugar compared to erythritol – check the sweetener conversion calculator here.
Lori-Ann
0Made the cake yesterday for a family dinner and it was very well received. That being said I used a 12 cup bundt pan too but the batter didn’t really rise so it was a smaller cake.
I can’t help but wonder why it didn’t rise. Is it because there wasn’t any xanthum or guar gum added? Did it require more baking powder?
Regardless, it was delicious and is definitely worth repeating the recipe with perhaps a few adjustments to improve the final result.
Maya | Wholesome Yum
0Hi Lori-Ann, I’m glad your family liked the cake. Xanthan gum helps with texture but doesn’t typically affect rising. Was your baking powder fresh? That could be part of it. The other part might be that the batter needed to be mixer more to create more air. Almond flour never rises as much as traditional wheat flour, but it should rise some.
Sandra Chiavaroli
0Hi Maya,
I just made this cake in two 9″ cake pans. I let it bake for 1/2 hour and toothpick came out clean so l took it out of the oven.
Unfortunately I could not remove it from the cake pans without it breaking. I did butter the pans first so l’m not sure what went wrong. Any suggestions?
It did taste fantastic!
Maya | Wholesome Yum
0Hi Sandra, I’m glad you liked the taste! Did you let the cakes cool completely before removing them from the pans? Also, if you’re not using springform pans it’s best to line the bottom with parchment paper. Of course that doesn’t apply for a bundt pan, but I find it comes out of that more easily once cooled.
Jennifer
0Amazing! I have an insatiable sweet tooth and diet is a swear word! Making a food lifestyle change Is always easy for me in the short term. This food lifestyle change can’t be short term, I’m in it for the long run. Finding recipes like this one makes me believe that I can accomplish this! The batter was delicious even before it was cooked! Thank you so much for helping me make important changes in my life that I can stick to you.
Maya | Wholesome Yum
0I am so happy to hear that, Jennifer! Thank you!
Ilana Goldfarb
0Hi there, I have been following the Keto diet for several months now and I was really craving dessert. I made this cake and it was delicious. So moist and hit the spot. I left off the glaze to save on calories but now I do not know how to calculate the Calories, Fat, Carb and Protein. Any chance you could send me this? It would be much appreciated.
Regards,
Ilana
Maya | Wholesome Yum
0Hi Ilana, I’m so glad you liked the bundt cake! You can enter the ingredients into an online calculator. Depending on which one you use, you may want to omit entering the sweetener because many calculators include this incorrectly.
Cecilia
0I just baked this bundt cake, it came out delicious! Thank you for your recipes; I have been baking and making desserts since I started my low carb diet because I need to have all my sweets ready.
For this recipe, I did use just one tsp of lemon extract instead of two, and the flavor came out perfect. I tried it warm, couldn’t wait, your cakes recipes are always the best.
Maya | Wholesome Yum
0I am so happy you liked the cake, Cecelia! Please come back soon!
Carol H
0I had to use different kinds of sweeteners as I was short on erythritol for the lemon poppy seed cake, including some stevia blend and some powdered swerve to make one cup of sweetener. Has this ever happened to you and will it mess up the moisture or ratios for success? Thank you for your website but I must comment on difficulty with some interference with trying to get this down with some sponsor I guess.
Maya | Wholesome Yum
0Hi Carol, While I haven’t tried for this specific recipe, combining sweeteners should be fine. The only issue might be that, if you used a stevia blend, it might be too sweet, as these are usually sweeter cup-for-cup compared to erythritol. If this was the result you had, you could try reducing the sweetener in the glaze to offset the super sweet cake. The ads help support this site and keep the recipes free for you – thank you for understanding.
María José
0One of the best keto pound cake! I added just 1/2 cup of monk fruit and it tastes sooo good and not too sweet; as well i added zest of 2 oranges instead of lemon extract and some pecan nuts to decorate. Im soo happy with the result 🙂
Maya | Wholesome Yum
0Yay! I am so happy to hear that, Maria!
John Smith
0I’m wanting to make this, but I’m wondering how much “exactly” of my Lorannes lemon bakery emulsion I should use. Do you know how the stuff that you used compares strength wise?
Maya | Wholesome Yum
0Hi John, I’m sorry, I haven’t tried that one. Emulsions have a different base, so there’s less risk with overdoing them. I’d try the same amount as I used of the extract, or if you want to be on the safe side try a bit less.
Erin
0I LOVE this recipe. First made it for Mother’s Day, and then for an end-of-year celebration for my high school students (one boy ate 3 pieces!).
This last week we had family from out of town visiting, and my daughter requested bundt cake, but she doesn’t like lemon. So, I left out the lemon extract, added 3t cinnamon and 2 peeled, diced apples (my family isn’t low carb), and then drizzled some of your caramel sauce over the top. SO GOOD! None of them knew it was gluten free and mostly low-carb. Thanks for such a great recipe!
Maya | Wholesome Yum
0I love to hear that, Erin! Please come back again soon!
Shelly
0I made this cake a couple of weeks ago and making it again right now!! It is delicious!!! Turned out perfectly.
Thank you for sharing the recipe 🙂
Maya | Wholesome Yum
0Yay! I am so happy to hear that, Shelly! Have a nice day!
Mary Brenner
0Cake did not rise, and was dry though it tasted good, used Swerve instead of Erythritol. Did not deviate from recipe, and baking powder was new, not old
Maya | Wholesome Yum
0Hi Mary, Low carb baked goods don’t rise as much as wheat ones, but usually it does rise some. The batter might have needed to be mixed more? Also, if it was dry, it may have needed to bake for less time. I’m glad it still tasted good!
Sharolyn S Rankin
0I started the keto diet in June and while my sugar cravings have dwindled considerably, they still happen. This cake was amazing and took care of the need for a dessert! This recipe will be at the top of my go-to list. Thank you so much for sharing it!
Maya | Wholesome Yum
0I am so happy you enjoyed the cake, Sharolyn!
Dee
0Hello, I don’t have any erythritol. Can I substitute with Truvia? If so, what would the amount be?
Maya | Wholesome Yum
0Hi Dee, Yes, you can – you’d need less. Here is the sweetener conversion chart.
Anabella
0Hi I just made the recipe with a bit of modifications, I use lemon juice instead of extract, stevia instead of erythritol and plain greek yogurt instead of sour cream (we live in Venezuela, so it is hard to get some ingredients!) and it turned out great! We enjoyed it so much that we are thinking to make another batch right away. Thank you for sharing this amazing post and please let me know if I can do it with coconut flour (we live in the tropic so it is easier to get that type of flour). Thanks again! 🙂
Maya | Wholesome Yum
0Thank you, Anabella! I’m glad it worked for you using those modifications. Unfortunately it wouldn’t work with coconut flour. Sunflower seed meal would likely work, but I’m not sure you’d save much.
Amy
0The recipe was great! Thank you! I’m curious though about your macro calculations. With 3 cups of almond flour and 3/4 cup of Erythritol plus the powdered Erythritol I calculated higher carb numbers. 10 carbs! The calorie total was almost 2000 calories more than your calculations for the entire batch of 16 servings.
Maya | Wholesome Yum
0Hi Amy, I’m glad you liked the cake! The nutrition info on the recipe card is per serving, not for the entire batch.
Cindy
0This cake is fantastic! I made some changes to fit my dietary restrictions. Instead of sour cream, I used a small can of coconut cream including the liquid. I used 2 TBS lemon juice, and 2 TBS of chia seeds instead of poppy seeds. I also used 1 cup of Xylitol. Instead of the lemon glaze, topped with fresh strawberries and blueberries.
Maya | Wholesome Yum
0I am so happy you liked it, Cindy! Thanks for sharing your tips with us!
Florence Spratt
0This is a favorite! I made it twice already. The best part is that it is freezable and does not change flavor or texture! After it cools, I cut the cake in slices, place a piece of parchment paper between each slice, pack it well in a container. Then, when we crave a dessert, I need only take out two slices, warm it in the microwave and, voila, we have “just out of the oven” cake. Delicious with a cup of tea. Thanks so much for this recipe.
Maya | Wholesome Yum
0That sounds perfect with a cup of tea, Florence!
Sharon Russell
0OMG, what a great idea. I am the only one who eats Keto in my family and didn’t know how to make this without trying to eat it all quickly. Now I know how to store it, thanks.
Dorothy Davis
0Made the cake, turned out fine but the glaze did not. It soaked into the cake & made that part taste not so good. Next time I will not do the glaze & maybe put it in 2 small loaf pans.
Maya | Wholesome Yum
0Hi Dorothy, I’m glad you liked the cake! It does need to cool first before adding the glaze, otherwise it will soak in. You can definitely omit it if you want to!
Wholesome Yum A
0Made it…love it!!!
But instead of lemon essence, I used real lemon juice and a bit of zest!
Maya | Wholesome Yum
0That sounds perfect, Amanda!
Nickala
0Unsalted butter?
Maya | Wholesome Yum
0Hi Nickala, Yes, unsalted!
Shell
0Wow! I haven’t made the glaze yet, and the only thing I did differently for the batter was use 4 tbs real lemon juice instead of the extract (I would consider zesting a whole lemon too.) I only had enough poppy seeds for 1 tbsp, but this cake, no joke, tastes like a actual ridgy-didge cake. Yum! Thanks so much for this recipe. It will go nicely with some sour cream and lemon icing
Maya | Wholesome Yum
0I am so happy you liked the cake, Shell! Thanks so much for stopping by!
Lisa
0I wanted to love this cake so much! I took it to our family Easter dinner and I was so embarrassed when I took a bite of it. My son’s mother in law had tasted it already and didn’t say anything, fortunately, she has a good sense of humor and we laughed about me trying to poison everyone. Do you realize the recipe 2 TBSP of the lemon extract? That is way too much; I found out the hard way. I hate to waste so much almond flour, let along four free-range eggs. I was not happy to say the least.
I came home and looked up other low carb recipes and found that they call for one half a TEASPOON of lemon extract along with lemon zest and lemon juice, only a small amount though, so I made that recipe tonight, along with the lemon glaze; it was so good! I see another one that has more lemon juice and zest and I am going to try that one as well since this other one doesn’t have a lemony enough flavor without the glaze.
Maya | Wholesome Yum
0Hi Lisa, Sorry this happened to you! I appreciate the feedback. The lemon extract I use (link on the recipe card) is not that strong, and I’ve made this recipe 4 times with it with no off-taste. So, unfortunately, I think it was a difference in extracts, sorry about that! You should definitely use less if yours is very concentrated, and I added this note to the recipe so that people know. I hope you’ll try it again with less extract or consider trying the one I used.
Lorel
0You know, I made and loved this cake and have been baking for many years. Your extract is most likely imitation and not pure. Another tweak I forgot to mention was baking at 375 instead of 350. That in itself would bake out some of the flavor. I did it at a higher temp to obtain a crispier sugar crunch on the outside. It doesn’t dry it out either!
Maya | Wholesome Yum
0Thank you, Lorel! I’m glad you liked it. Thanks for sharing the tip about the higher temperature.
Ruth EttingeR
0Hi I’m Ruth. I followed directions and my cake turned out really good. All except the glaze. It was soaked up by the cake. Any suggestions?
Maya | Wholesome Yum
0Hi Ruth, Did you drizzle on the glaze while the cake was still hot? The heat would probably melt the glaze. Next time, cool the cake first. I’m glad you liked the cake otherwise!
Debbie C
0Hi,
Okay so first I followed everything to a tee…my comment and recommendation to all is that you have the cake cool in the pan at least a GOOD 30 minutes before taking it out to completely cool on rack, half of mine crumbled out I somehow saved it than I let it sit longer, tried to fix it and finally got it out but kinda a mess and I wouldn’t care but bringing this to family on Easter. 🙁 I did not make the glaze yet and my cake looks darker than yours so wondering if I just put the powered sugar on top if that would work just as well? Thanks hoping everyone like it on Easter … 🙂
Maya | Wholesome Yum
0Hi Debbie! Thank you for the tip! Thanks for stopping by!
Patricia Clayborn
0I have a question about the erythritol measurement. Since it is only 60% as sweet as sugar, what would be the equivalent in sweetness? Suppose I want to use Pyure or Swerve? One cup of either one of those would be almost double the sweetness of pure erythritol.
So, should the instructions be “sweetener equivalent to one cup of (traditional) sugar”?
Maya | Wholesome Yum
0Hi Patricia! I understand these sweeteners can be confusing. I hope this guide helps! https://www.wholesomeyum.com/natural-low-carb-sweeteners-guide-conversion-chart/
Andréa
0Hi,
I don’t follow the keto diet, my problem is gluten so I use sugar in my recipes, specially demerara sugar. Would it be ok if I used sugar instead of erythritol?
Maya | Wholesome Yum
0Hi Andréa, Yes, you definitely can! You’d need just a little bit less sugar compared to the erythritol amount. I have a conversion chart here.
Bettie
0Yes! I would love this recipe with Coconut Flour as well as others.
Maya | Wholesome Yum
0Thank you, Bettie! Will add that to my list.
Sandy Hollingsworth
0Would this pound cake taste OK without the poppy seeds? We love them but my husbands job has random drug testing and poppy seeds show up on drug tests. Does it spoil the taste without them?
Maya | Wholesome Yum
0Hi Sandy! I think the pound cake would be find without poppy seeds. I hope you like it! Have a great day!
Harold J
0What about Chia seeds? It should look the same but have added protien.
Maya | Wholesome Yum
0Yes, Harold, chia seeds would be a perfect addition!
Marsha
0Looking forward to making this – I’m so happy I found your website and so happy being pretty much off of flour for almost three months. All bets are off tho when I go to Italy in a few weeks…
And all these baked goods you make are perfect for the Passover keeping folks in the audience…the proliferation of so many non-wheat options is perfect for the holiday.
Maya | Wholesome Yum
0Hi Marsha! Thank you for stopping by!
Brit
0Oh wow I didn’t even think of that! Normally I avoid anything “risen” even if it isn’t chametz for the spirit of the week but you’re right this is KFP
Cassandra
0What product is best to grease cake pans? If solid shortening or butter, should the pan be floured with almond flour? Do you use cooking sprays? Thanks for these recipes!
Maya | Wholesome Yum
0Hi Cassandra, I usually use a spray bottle without any chemicals, but you can use any neutral tasting fat to grease the pan. I have not had to flour it, but you could.
Phypno
0Can it be made with full fat yogurt instead of sour cream??
Maya | Wholesome Yum
0I haven’t tried that, but it could work. Let me know how it goes if you try!
Sherry Hogan
0I tried to get this into my recipe box but it won’t let me confirm it but somehow there are 4 there and I can’t delete then is there a restriction on it?
Maya | Wholesome Yum
0Hi Sherry, I’m not sure which recipe app you are using but if you are having issues the question would be for the creator of that app. In general, I recommend bookmarking the site and coming back here, rather than saving off elsewhere, because I regularly add updates and tips to make recipes better.
Patricia
0Oh, this looks delicious. I have to be dairy free. Could I use coconut oil for the butter? Could I sub coconut cream for the sour cream? Then add a tad of lemon juice
Maya | Wholesome Yum
0Thank you, Patricia. I haven’t tested that, but it sounds like it might work. Let us know how it goes if you try!
Roberta
0Great recipe! I’ve made a similar one just a couple of days ago, with coconut flour instead of almond flour and coconut cream instead of sour cream, ghee for butter, and using a large silicone mold instead “bundt pan”: it tasted really good even with these substitutions and I’m going to try also your version with this amazing idea for lemon glaze next time (but always adapting for dairy free restriction).
Thank you for sharing!
Maya | Wholesome Yum
0Thank you, Roberta! Please let me know how it goes if you try it with those changes. For this recipe I wouldn’t recommend swapping the almond flour with coconut – it will be too dry. But the other changes sound like they might work.
Elaine
0Love lemon anything! This looks wonderful! I do wonder, though, why you use lemon extract instead of lemon zest and lemon juice in the cake?
Maya | Wholesome Yum
0Thank you, Elaine! I use lemon extract because it’s more potent. Definitely don’t use only lemon juice because it’s liquid and not that potent. You’d need to modify the other ingredient ratios to get the same batter consistency, and wouldn’t get much lemon flavor with only the juice. You could use lemon zest if you wanted to instead of extract, but you’d need more than the same amount of lemon extract. And, getting that much lemon zest would just take a while, so I used extract mainly for convenience. If you want to use lemon zest instead of extract, you can try 3-4 tbsp of zest plus 1-2 tbsp lemon juice instead. It sounds like a lot, but a bundt cake is pretty large. The conversion is usually double the amount of zest compared to a given amount of extract.