High-Protein Lemon Glazed Pound Cake
High-Protein Keto Lemon Glazed Pound Cake
A golden loaf with a shiny lemon glaze — low carb, sugar-free, and ready in 60 minutes
This high-protein keto lemon glazed pound cake bakes in a loaf pan until the top splits and turns golden. Almond flour, protein powder, and lemon zest keep the crumb tight like pound cake. A sugar-free lemon glaze sets shiny on top. Each slice has 9 g of protein and 3 g net carbs.
Low carb, sugar-free, and baked in one pan.
Bake: 45 min
Why you’ll love this loaf
- 9g protein per slice
- Only 3g net carbs
- No wheat flour
- Ready in about 60 minutes
- Shiny lemon glaze
- Classic pound-cake crumb
Health notes
- High protein: Eggs, Greek yogurt, and vanilla protein powder lift a standard keto loaf.
- Low carb: Almond flour replaces wheat flour.
- Sugar-free: Powdered keto sweetener goes in the batter and the glaze.
- Bright flavor: Fresh lemon zest and juice, not boxed mix.
Key element — glaze while the loaf is warm
Spoon the lemon glaze over the cake after it cools 10 minutes in the pan. Warm cake helps the glaze soak into the split top without melting off.
New High Protein Recipes
High-Protein Lemon Glazed Pound Cake
- Prep15 min
- Total15 min
- Servings12 servings
- Calories195 kcal
Ingredients
Instructions
- Prep. Heat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with a parchment sling.
- Make the batter. Whisk almond flour, protein powder, baking powder, salt, and sweetener. Stir in eggs, melted butter, yogurt, lemon juice, zest, and vanilla until smooth.
- Bake. Spread the batter in the pan. Bake 40–48 minutes until the top is golden, split, and a toothpick comes out with a few moist crumbs. Cool in the pan 10 minutes.
- Glaze. Whisk powdered sweetener, lemon juice, and zest into a thick pourable glaze. Spoon it over the warm loaf and let it set before slicing.
Notes & Tips
- Zest the lemon before you juice it.
- Don’t overbake — almond-flour loaves dry at the edges first.
- If the top browns too fast, tent loosely with foil after 30 minutes.
- A thicker glaze stays shiny instead of soaking away.
- Cool fully before cutting so the crumb doesn’t tear.
Variations & serving ideas
- Higher protein: Keep the protein powder and use Greek yogurt, not extra butter.
- Dairy-free: Use coconut oil and coconut yogurt.
- Extra lemon: Add another teaspoon of zest.
- Mini loaves: Bake in two small pans for 22–26 minutes.
- Lemon poppy seed: Add 1 Tbsp poppy seeds to the batter.
- Blueberry lemon: Fold in ⅓ cup fresh blueberries.
- Orange: Swap orange zest and juice for lemon.
- Glaze-free: Dust with powdered sweetener after cooling.
Storage
- Counter: 1 day (Covered, after the glaze sets)
- Refrigerator: Up to 5 days (Bring to room temperature before serving)
- Freezer: Up to 2 months (Slice first, then wrap)
Nutrition Facts
Per serving · makes 12 servings
| Nutrient | Amount per serving |
|---|---|
| Calories | 195 kcal |
| Total fat | 16 g |
| Sodium | 150 mg |
| Total carbohydrate | 5 g |
| Fibre | 2 g |
| Protein | 9 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
Is this pound cake keto-friendly?
Yes. With almond flour and a sugar-free glaze, each slice stays around 3g net carbs.
Why did my loaf sink?
It was underbaked or the pan was opened too early. Bake until a toothpick has only a few moist crumbs.
Can I skip the protein powder?
Yes. Use 3 extra tablespoons of almond flour. Protein per slice will be lower.
When do I glaze it?
After 10 minutes in the pan, while the loaf is still warm.
Can I use bottled lemon juice?
Fresh juice tastes brighter. Bottled works in a pinch if you still add zest.
How do I keep the top from burning?
Tent the loaf with foil if it is already deep golden before the center is done.
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