Keto Lemon Butter Bundt Cake with Lemon Butter Glaze

This  keto lemon  bundt cake is a stunner of a cake. The texture is beautiful, moist and the taste is lemony, made with real lemon juice.

The feedback from the bakery for this lemon bundt cake has been overwhelmingly positive and the reorders keep coming. While there are lots and lots of keto bake blogs out there, no one is making the recipes hundreds of times. This gives me a great advantage in tweaking recipes to perfection.

If you are in the Nashville area, know that I have a keto bakery and you can order this cake or you can bake it. Soon videos will be offered in on-line classes. Make sure you subscribe to stay in touch.

I have made this keto lemon bundt cake four times in the last week, two for customers in my home bakery and two for us. We also make little Lala Cakes with the same recipe. Makes 12.

This is the one keto cake the twins absolutely love. They are not big cake eaters, but spent three weeks here doing “zoom” school and this cake was one of the treats that got them through. In fact, they complain that I don’t bake with sugar anymore, but devoured this cake!

The Ingredients for Keto Lemon Bundt Cake

This delicious keto lemon bundt cake is grain free, gluten free, sugar free made with almond flour and a little coconut flour, plenty of eggs, fresh lemon juice, lemon zest and some sour cream. It is topped with a lemony butter glaze and then optionally a little bit of lemon cream glaze.

Almond flour is not easy to lemon up. You really do need to use FRESH lemon juice and lots of it along with all the zest you can zest. You can also add a little lemon extract, but do so very gingerly. I only used 1/2 teaspoon and it was the right amount. More and it will taste artificial.

Blanched Almond flour – this is the staple ingredient of my alternative baking recipes. Make sure you use blanched.

Coconut Flour – Use just a couple tablespoons, which adds to the moist texture. I use this brand.

Sour Cream – This added fat contributes to moistness.

Lemon Juice – Use fresh only if you really want this cake to sing, and before juicing, zest the lemons. We will use it all.

Butter – This is an all butter cake,  and I suggest you use your finest for this recipe, such as a grass fed butter or European butter. It’s worth the splurge.

Lemon Extract – Use this sparingly. I only used 1/2 teaspoon.

Xanthan Gum – A food additive and soluble fiber which acts as a binder and helps develop some elasticity. You can make cake without it, but it will have a tendency to fall apart, and this is especially true for lemon cake.

Lemon Juice– Use fresh lemon juice only and don’t forget to zest first. I use a full 1/2 cup and a lot of zest.

Lemon Zest – You will want to zest all the lemons. Half of the zest goes into the cake and half into the lemon butter finish.

Lemon Peel – We love taking the Swerve and making candied lemon peel to top the cake. We use this tool from Oxo.

Swerve Granulated – This is my choice for sweetener. I wrote an article here about Swerve and why I use it.

Swerve Confectioner’s – Perfectly processed for making frostings and glazes.

Butter – I topped this cake with a butter glaze made from Swerve Confectioner’s and unsalted grass-fed butter.

Bundt Cakes are Tricky to Release 

I make several bundts a week for the bakery and my tips posted here work.

How to Glaze and Garnish a Keto Lemon Bundt Cake

I’m going to keep this really simple for you with a lemon butter glaze, cooked on the stove.

I love to top this cake with a sugared (Swerve) lemon peel. The peel needs to be made in advance so it can dry out if you want to have garnish.

If you have time, it’s best to peel the lemon garnish a day before serving,  or at least several hours. Peel the lemon, sit in some granulated Swerve (powdered erythritol) and allow to dry out. Store in a jar. Save the lemon for all the juice you will need, or go ahead and use this lemon to make your glaze which can be made in advance and stored in the refrigerator.

I make a lot of this peel for the bakery and have discovered that I can keep the lemon peels in a jar in the fridge for at least a week, once they are completely dried out.

Make Small Bundt Cakes

This recipe also made six mini bundt cakes with some left over. I think this recipe will make 6 to 8 small bundts. (These are not mini bundts).

More Keto Bundt Cakes from Spinach Tiger

Keto Orange Bundt Cake with Orange Butter Glaze

Keto White Chocolate Raspberry Bundt Cake

Keto Cream Cheese Filled Pumpkin Bundt Cake

Keto Chocolate Ganache Bundt Cake

Print Recipe

5 from 2 votes

Keto Lemon Butter Bundt Cake

Grain Free, Sugar Free, Almond Flour Keto Lemon Bundt Cake Orange and Lemon Butter Glaze.

Prep Time30 mins

Cook Time45 mins

Course: Cake, Dessert

Cuisine: Italian

Keyword: bundt cake, keto cake, orange cake

Servings: 10 slices

Calories: 285kcal

Equipment

• Bundt Pan
• Cake Dish
• lemon zester
• lemon peeler

Ingredients

Preparation for Bundt Pan

• 1/4 cup butter
• baking spray

Dry Ingredients

• 260 grams blanched almond flour 3 cups
• 28 grams coconut flour 1/3 cup
• 1 teaspoon baking powder
• 1 teaspoon sea salt
• 3/4 teaspoon xanthan gum

Wet Ingredients

• 1 cup Granulated Swerve
• 8 tablespoons unsalted butter
• 6 extra large eggs
• 2 tablespoons sour cream
• 8 lemons for peel, zest and juice
• 1/2 teaspoon lemon extract optional
• 2 tablespoons lemon zest

Lemon Butter Topping

• 4 tablespoons butter
• 2/3 cup Swerve Confectioner's Sweetener see notes
• 2 tablespoons lemon juice with zest
• 1/4 teaspoon lemon extract if needed

Instructions

• You can take one of the lemons to make lemon peel with this tool. Dry and place in granulated sugar. Allow to dry. This is for garnish and optional. You can do this a day before or several hours before.

Prepare Bundt Pan

• Completely cover every nook and cranny of the bundt pan with butter Mixture.
• Freeze the pan. Once frozen, you can then move the butter around into crannies if needed, making sure every little section has butter.

Cake

• Preheat oven to 350 Degrees. Keep on bake, not convection bake if oven has that mode.

Dry Ingredients

• Mix almond flour, coconut flour, baking powder, baking soda, salt, xanthan gum in a bowl. Whisk together and set aside.

Wet Ingredients

• Cream together butter and sugar for five minutes.
• While that is happening, wash lemons, zest, and juice.
• Once mixed, add eggs and mix each one at at time for 30 seconds to fully incorporate.
• Add sour cream.
• Add 1/2 cup lemon juice, extract, and 2 tablespoons lemon zest.
• Add dry ingredients to this wet mixture.

Bake Batter

• Give the pan one more light spray with baking spray.
• Pour batter into the prepared bundt pan. Smooth out top with offset spatula.
• Bake for approximately 30 to 40 minutes. Test at 30 minutes. Internal temperature should be approximately 207 degrees F, no more than 210. Cover with foil if cake starts to brown too much, if inside is not at correct temperature.

How to Remove Cake from Bundt Pan

• Allow cake to cool for 15 minutes. This is important! Gently use an off set spatula or butter knife and go around the edges and middle to make sure cake is released on sides.
• Place a cut out of cardboard.. Can use a paper plate with hole cut out, not styrofoam). This helps to hold cake in place when turning over. Place on cake plate.
• If using the lemon butter glaze, you apply while cake is warm or at room temperature.
• This cake will stay fresh at room temperature for up to seven days.
• You can freeze this cake. Wrap well in plastic wrap. Defrost in refrigerator.
• Zest all of the remaining lemons. Save zest. Juice all lemons.

Make Lemon Butter Glaze

• Don't make lemon butter glaze until the cake is released onto the cake plate. Don't attempt to pour into bottom of bundt pan, as that will make it hard to take cake out.
• Put all ingredients except lemon extract in small sauce pan and heat until confectioner's sweetener is incorporated. Pour over cake. Garnish with dried lemon peel. Only use extract if needed. Taste first.

Nutrition

Serving: 1of 18 | Calories: 285kcal | Carbohydrates: 7g | Protein: 9g | Fat: 29g | Fiber: 3g | Sugar: 1g

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