High-Protein Lemon Glazed Pound Cake
High-Protein Keto Lemon Glazed Pound Cake
Low carb • Sugar-free lemon glazed pound cake — 60 minutes, ten slices
This is a high-protein keto lemon glazed pound cake, not a sugar loaf. Almond flour, protein powder, eggs, and butter bake into a gold cracked top, then get a thin allulose lemon glaze, like the pan in the photo. Sixty minutes. No wheat flour, no sugar.
Ten slices. One slice is one serving. Do not overbake or the crumb dries.
Bake: 45
Slices: 10
Why you’ll love this loaf
- 9g protein per slice — eggs and protein powder
- 3g net carbs — almond flour and allulose
- About 60 minutes, one pan
- Gold cracked top, glossy lemon glaze, like the photo
- No boxed mix, no sugar
- It slices after a 15-minute rest
Health notes
- Protein: Higher than a regular pound cake. Eggs and protein powder carry the slice.
- Lower carb than bakery pound cake: Almond flour and allulose. Close to keto-zero at 3g net.
- Ten slices: Macros are per slice, not the loaf.
- Wheat flour or powdered sugar glaze will jump the carbs. Stay almond and allulose.
Key element — a tight batter, then a thin warm glaze
A wet batter sinks. Cream butter and allulose, beat in eggs one at a time, then fold almond flour and protein powder. Bake until the top cracks gold. Cool 10 minutes, then spoon a thin lemon glaze so it sets shiny, like the photo.
Diabetic-Friendly
High-Protein Lemon Glazed Pound Cake
- Prep15 min
- Total15 min
- Calories195 kcal
Ingredients
Instructions
- Heat. Heat oven to 350 F (175 C). Line a loaf pan with parchment.
- Cream. Beat butter and allulose until pale. Beat in eggs one at a time, then sour cream, lemon juice, and zest.
- Dry. Stir almond flour, protein powder, baking powder, and salt. Fold into the wet mix.
- Bake. Spread in the pan. Bake 40 to 48 minutes until the top is gold and cracked and a tester comes out clean, like the photo.
- Glaze. Cool 10 minutes. Stir glaze ingredients and spoon over the warm loaf. Cool 15 minutes more. Ten slices. One slice is one serving.
Notes & Tips
- Room-temperature eggs. Cold eggs curdle the butter.
- Do not overbake. Pull it when the tester is just clean.
- Glaze while warm so it sets shiny, like the photo.
- Powdered allulose. Granules stay gritty in the glaze.
- Line the pan. The loaf lifts cleaner.
Variations & serving ideas
- Greek yogurt: Same 1/4 cup in place of sour cream.
- Egg white protein: Works if you want a leaner crumb.
- Wheat flour or powdered sugar: Skip them. That is how carbs jump.
- Poppy seed: Add 1 Tbsp poppy seeds with the dry mix.
- Vanilla: Add 1 tsp vanilla with the sour cream.
- Mini loaves: Split into 4 mini pans and bake 22 to 26 minutes.
- Berry: Fold in 1/3 cup blueberries and add 2 minutes to the bake.
Storage
- Eat now: Best (After the glaze sets)
- Room temp: 2 days (Covered)
- Refrigerator: Up to 5 days (Bring to room temp before serving)
- Freezer: Up to 1 month (Wrap slices. Thaw 20 minutes)
Nutrition Facts
Per serving
| Nutrient | Amount per serving |
|---|---|
| Calories | 195 kcal |
| Total fat | 16 g |
| Sodium | 160 mg |
| Total carbohydrate | 6 g |
| Fibre | 3 g |
| Protein | 9 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
Is this cake keto-friendly?
Yes. About 3g net per slice with almond flour and allulose. Skip wheat flour and powdered sugar.
Why did it sink?
The batter was too wet or the oven door opened early. Measure the sour cream and bake until set.
Can I use wheat flour?
It adds carbs. Stay with almond flour so each slice stays at about 3g net.
Why is the glaze dull?
It went on a cold loaf. Spoon it while the cake is still warm so it sets shiny, like the photo.
Do I need protein powder?
It helps the loaf hold and adds protein. Without it the crumb is softer and the macros drop.
How do I store leftovers?
Covered at room temp 2 days, fridge 5 days, or freeze slices up to 1 month.
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