This tender, sweet and delicious Keto lemon cake is a classic white cake made bright and citrusy with the addition of lots of lemon flavor.
With only a handful of ingredients and a few simple steps, you can make this perfect keto cake. For another citrus dessert, try our keto lemon bars.
Jump to:
Why you'll love this recipe
This low carb lemon cake is a variation of our Keto Vanilla Cake, amped up with lemon juice, lemon extract, and lemon zest.
The perfectly tart, bright flavor of lemon balances the sweetness of the cake to create the best keto dessert, perfect for spring and summer parties or any time you want to enjoy some lemon cake goodness.
This cake features three layers of lemon vanilla sponge cake, with a delicate lemon cream cheese frosting.
Key ingredients
Almond Flour - Use superfine blanched almond flour for cake recipes.
Coconut Flour - The combination of two types of flours makes for the best texture.
Buttermilk - This cultured milk adds a specific tenderness to the cake, but whole milk can be substituted.
Lemon Extract - This strong lemon flavor shines here.
Lemon Juice - Fresh lemon juice is bright and lovely in the cake and adds the right amount of acidity to the batter.
If you have any questions, please leave a comment below and I will get back to you.
Pair this cake with our keto ice cream.
How to make a keto lemon cake
Step 1: In a mixing bowl, whisk together almond flour, coconut flour, baking powder, baking soda, and salt. Set aside.
Step 2: In a separate large bowl, combine eggs, erythritol, buttermilk, cooled butter, lemon juice, zest, and extracts. Mix until thoroughly combined
Step 3: Slowly add the dry ingredients to the wet and mix until combined. Allow the batter to sit for a couple of minutes so the coconut flour can absorb the liquid.
Step 4: Divide the batter evenly between prepared baking pans and bake as directed.
For the complete list of ingredients and instructions, please see the recipe below.
For more keto desserts, try our keto chocolate chip mug cookie and keto fudge.
Key ingredients for frosting
For an especially decadent lemon layer cake, you'll want to make a keto lemon cream cheese frosting. The ingredients are below and included on the printable recipe card with instructions.
Cream Cheese - Adds a mild, sweet taste with a slight tang to the frosting.
Powdered Erythritol - We use powdered erythritol in the frosting for a smooth consistency.
Heavy Cream - Necessary to create a light and fluffy texture.
Lemon Extract - Adds a strong lemon flavor.
For more keto desserts with cream cheese try our no-bake keto cheesecake and keto cream cheese cookies.
How to make frosting
Step 1: In a mixing bowl or stand mixer, beat cream cheese and butter for 4-5 minutes, until smooth and creamy.
Step 2: Add the powdered erythritol and mix until smooth and creamy. Add heavy cream, zest, extracts, and salt. Mix until fluffy.
Step 3: Spread the frosting between the cake layers and on sides using a spatula.
Step 4: Decorate with lemon wedges and zest.
For the complete list of ingredients and instructions, please see the printable recipe card below.
If you love cream cheese frosting on your desserts, make our keto cinnamon rolls next. Now you can have frosting for breakfast.
Expert tips
Use Fresh Lemon juice, not bottled or frozen juice for the best result. Your lemon cake just won't taste as good if you don't. We only use fresh lemons to make our keto lemonade.
The best tool for zesting a lemon is a Microplane grater.
When preparing your lemon zest, use only the bright, shiny, yellow skin as the white part is bitter. Add extra zest if you want an extra lemony cake.
Allow your cake to cool completely before frosting.
Top your cake with our keto whipped cream, which also pairs well with our keto mug cake.
FAQs
You can definitely make the cake a day or two ahead of when its needed. Do not frost until you are ready to serve for best results.
Most definitely. The recipe will make 12 regular sized cupcakes.
Trace and cut out parchment paper and place it into the bottom of the pan. Next, spray the inside of the pan, including the parchment paper, with cooking oil spray.
Storage instructions
Refrigerate this cake for up to 5 days in an air-tight container.
Freeze the individual cake layers in a ziplock freezer bag for up to 3 months.
Related recipes
LET'S GET SOCIAL, you can follow Four Score Living on Pinterest. You can also leave a comment below if you have any questions.
Did you make this recipe? Please leave a comment below letting me know what you thought.
📖 Recipe
Keto Lemon Cake
Ingredients
Lemon Cake
- 2 cups fine almond flour
- ⅓ cup coconut flour
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 5 large eggs room temperature
- ⅔ cup granulated erythritol or monk fruit
- ½ cup buttermilk
- ½ cup unsalted butter melted and cooled
- 3 T pure lemon juice
- ½ T lemon zest
- 1 teaspoon vanilla extract
- ½ teaspoon lemon extract
Lemon Cream Cheese Frosting
- 8 ounces cream cheese
- ½ cup unsalted butter
- 1 ½ cups powdered erythritol
- 1 T heavy cream
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- ½ teaspoon lemon extract
- Pinch kosher salt
Instructions
Lemon Cake
- Preheat the oven to 350 F degrees F. Line the bottoms of three 6-inch OR two 8-inch or 9-inch round cake pans with parchment paper rounds, then spray with nonstick baking spray. Set aside.
- In a mixing bowl, whisk together almond flour, coconut flour, baking powder, baking soda, and salt set aside.
- In a separate large bowl, combine eggs, erythritol, buttermilk, cooled butter, lemon juice, zest, and extracts. Mix until thoroughly combined.
- Slowly add the dry ingredients to the wet and mix until combined. Allow to sit a couple minutes so the coconut flour can absorb the liquid.
- Divide the batter evenly between the prepared baking pans and bake for 20-25 minutes, until a toothpick comes out clean.
- Allow the cakes to cool in the pan for at least 30 minutes before transferring to wire racks to cool completely. Remove the parchment paper liner and frost as desired.
Lemon Cream Cheese Frosting
- In a mixing bowl or stand mixer, beat cream cheese and butter for 4-5 minutes, until smooth and creamy.
- Add the powdered erythritol and mix until smooth and creamy.
- Add heavy cream, zest, extracts, and salt. Mix until fluffy, adding more cream if desired for a smoother frosting.
- Spread the frosting between the cake layers and on sides using a spatula. Serve or refrigerate until ready to serve.
Notes
- Allow ingredients, especially almond flour and eggs, to come to room temperature before mixing.
- Use Fresh Lemon juice, not bottled or frozen juice for the best result.
- When preparing your lemon zest, use only the bright, shiny, yellow skin as the white part is bitter.
- Allow cakes to cool completely before frosting.
- For best results, frost this cake the day you serve it.
- Store leftover cake in the refrigerator for up to five days.
Prepare cake pans
Six-inch round cake pans are used in our illustrations for a triple-layer cake. Trace and cut out parchment paper and place it into the bottom of the pan. Next, spray the inside of the pan, including the parchment paper, with cooking oil spray. Don't try to remove the cakes from the pans while they are still hot. Use a butter knife to carefully run along the sides.
Laurel Holmes
This made a moist delicious very small cake. If you need a medium or large cake—you’ll need to double the recipe. It won’t make two nice 2” rounds for a layer cake!!
Four Score Living
We're so glad you liked it. Thank you for taking the time to stop back by and let us know.
Happy Holidays,
The Four Score Living Team