For those following a ketogenic lifestyle, satisfying a sweet craving can sometimes feel like a challenge. However, this Keto Lemon Bundt Cake recipe offers the perfect solution. It's a stunning cake that brings together the bright, refreshing flavor of lemon with the satisfying texture of a classic bundt cake, all while staying true to keto principles. This cake is grain-free, gluten-free, and sugar-free, making it an ideal dessert for anyone seeking a low-carb treat.
Why This Keto Lemon Bundt Cake Stands Out
This isn't just another keto baking recipe; it's a recipe that has been perfected through repeated testing and positive feedback. The reorders keep coming for this lemon bundt cake. Unlike many keto bake blogs, this recipe has been made hundreds of times, ensuring a consistently delicious result. Whether you're in the Nashville area and can order this cake from a local keto bakery, or you prefer to bake it yourself, this recipe is a guaranteed success.
Key Ingredients and Their Roles
The success of this keto lemon bundt cake lies in the careful selection and balance of its ingredients. Each component plays a crucial role in achieving the desired flavor and texture:
- Blanched Almond Flour: This is the foundation of the recipe, providing a grain-free and gluten-free base.
- Coconut Flour: A small amount of coconut flour adds to the moist texture of the cake.
- Fresh Lemon Juice and Zest: These are essential for the signature lemon flavor. Freshly squeezed juice and plenty of zest are key to making the cake "sing."
- Butter: Using high-quality butter, such as grass-fed or European butter, enhances the overall richness of the cake.
- Lemon Extract: A touch of lemon extract can boost the lemon flavor, but it should be used sparingly.
- Xanthan Gum: This acts as a binder, improving the cake's elasticity and texture.
- Swerve Granulated: This is a preferred sweetener for maintaining a sugar-free profile.
Optional Garnishes
To elevate the presentation and flavor of the cake, consider these optional garnishes:
- Sugared Lemon Peel: Candied lemon peel made with Swerve adds a touch of elegance and sweetness.
- Orange and Lemon Butter Glaze: This glaze adds moisture and enhances the citrus notes.
Step-by-Step Baking Instructions
Preparing the Bundt Pan
- Completely cover every nook and cranny of the bundt pan with a butter mixture.
- Freeze the pan to ensure the butter is firmly in place.
Making the Cake
- Preheat the oven to 350°F (175°C). Avoid using convection bake if your oven has that mode.
- In a bowl, mix almond flour, coconut flour, baking powder, baking soda, salt, and xanthan gum. Whisk together and set aside.
- In a separate bowl, cream together butter and Swerve for five minutes.
- Wash the lemons, zest them, and juice them.
- Add eggs to the creamed mixture, incorporating each one at a time for 30 seconds.
- Add sour cream, lemon juice, lemon extract, and lemon zest.
- Gradually add the dry ingredients to the wet mixture and combine thoroughly.
- Lightly spray the prepared bundt pan with baking spray.
- Pour the batter into the pan and smooth the top with an offset spatula.
- Bake for approximately 30 to 40 minutes. Test for doneness at 30 minutes; the internal temperature should be around 207-210°F (97-99°C). Cover with foil if the cake starts to brown too much before the inside is fully cooked.
Removing the Cake from the Bundt Pan
- Allow the cake to cool in the pan for 15 minutes. This is crucial for preventing the cake from breaking.
- Gently use an offset spatula or butter knife to loosen the edges and middle of the cake.
- Place a cardboard cutout or paper plate with a hole in the center over the pan to help hold the cake in place when inverting.
- Invert the cake onto a cake plate.
Making the Lemon Butter Glaze
- Make the lemon butter glaze only after the cake has been released onto the cake plate.
- Put all glaze ingredients except lemon extract in a small saucepan and heat until the confectioner's sweetener is incorporated.
- Pour the glaze over the cake and garnish with dried lemon peel.
Tips for the Perfect Keto Lemon Bundt Cake
- Use Fresh Ingredients: Fresh lemon juice and zest are vital for the best flavor.
- Don't Overmix: Overmixing the batter can result in a tough cake.
- Room Temperature Ingredients: Using room temperature butter and eggs helps the batter mix evenly.
- Cooling Time: Allowing the cake to cool for the specified time prevents it from crumbling when removed from the pan.
- Sweetener Choice: Erythritol, monk fruit, or allulose can be used as sweeteners.
- Checking for Doneness: Start checking at 40 minutes, a toothpick should come out with a few moist crumbs.
- Avoid Overbaking: Overbaking the cake will cause it to dry out.
- Bundt Pan Alternatives: If you don’t have a bundt pan, you can use a regular cake pan.
- Coconut Butter Drizzle Alternative: Mix 4 tablespoons each melted butter, heavy cream, powdered sweetener and the juice of 1 lemon for lemon glaze.
Variations and Serving Suggestions
- Berry Addition: Add berries to the batter for a fruity twist.
- Whipped Cream and Fresh Berries: Serve with whipped cream and plain fresh berries for a classic combination.
- Lemon Curd Frosting: Make a batch of sugar free lemon curd and cool in the fridge.
Storage and Freezing Instructions
This cake will stay fresh at room temperature for up to seven days. For longer storage, wrap it well in plastic wrap and freeze it. Defrost in the refrigerator before serving.
Read also: Easy Low-Carb Cheese Crackers
Nutritional Information
A serving of this Keto Lemon Cake without berries contains approximately: 437 calories / 38.1g fat / 8.1g carbs / 4.3g fiber / 15.2g protein = 3.8g net carbs.
Read also: Keto Calorie Counting: A Detailed Guide
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