Ingredients

• 2 ½ cups almond flour

• ¼ cup coconut flour

• 1 tsp baking powder

• ½ tsp salt

• ¾ cup unsalted butter (very soft, not melted)

• ¾–1 cup powdered keto sweetener (adjust to taste)

• 5 large eggs (room temp)

• ½ cup sour cream (key for moisture)

• ¼ cup fresh lemon juice

• 1 tbsp lemon zest

• 1 ½ tsp vanilla extract

Instructions

1. Preheat to 325°F (lower temp = better texture). Line a loaf pan.

2. Cream butter + sweetener until light and fluffy (2–3 minutes).

   → This step gives you that classic pound cake structure.

3. Add eggs one at a time, mixing well after each.

4. Mix in sour cream, lemon juice, zest, and vanilla.

5. In another bowl, combine dry ingredients.

6. Gently mix dry into wet—don’t overmix.

7. Pour into pan and smooth the top.

Bake

• 60–75 minutes

• Tent loosely with foil halfway through if top browns too fast

• Done when center is set and toothpick is clean

🍋 Lemon Soak (don’t skip this)

This is what makes it next-level moist.

Ingredients

• 3 tbsp lemon juice

• 2 tbsp powdered keto sweetener

Method

• Warm slightly and stir to dissolve

• While cake is still warm, poke small holes and brush/drizzle over

🍋 Thick Lemon Cream Icing

Ingredients

• 1 cup powdered keto sweetener

• 2 tbsp cream cheese (softened)

• 2–3 tbsp lemon juice

• 1 tbsp heavy cream

• zest to taste

Mix until smooth and thick. Spread once cake is fully cooled.

💡 Texture Tips (this is where people mess up)

• Room temp ingredients = smoother batter, better crumb

• Sour cream is non-negotiable for moisture

• Lower baking temp prevents dryness

• It actually gets more moist the next day—store covered