Let’s Chat About This Keto Lemon Poke Cake
Okay, so have you ever had one of those days where you just need a little zing in your dessert? That’s what happened to me last spring during a kinda rainy Sunday when my cravings were louder than my willpower. I had a fridge full of lemons (long story involving a neighbor’s overzealous tree), and I’d been doing keto for about three weeks. The rest is, well, sticky, lemony history. This Keto Lemon Poke Cake is now my go-to for when I want something bright and cheery but, you know, not too carby. And hey, let’s be honest, sometimes I make it just for the smell – there’s something about lemon baking in the oven that makes the kitchen feel alive (even if my dog prefers bacon, not citrus…)
Why I Think You’ll Really Like This
I make this cake when I want to celebrate a little, like finishing a project or just surviving Monday. My family goes a bit bonkers for it – my cousin actually asked me if I could make it for her birthday (which was a big clue it’s not just my taste buds talking!). It’s sweet but not heavy, and the lemon glaze is, honestly, the main event. Pro tip: I used to be terrified of keto baking because of all the weird flours, but this one is pretty forgiving. Oh, and if you’re worried about fancy ingredients, don’t be – half the time I use whatever brand is on sale at the market. If you’ve ever gotten annoyed by dry keto cakes, this one will make you rethink things (and maybe even forgive your past bakes).
What You’ll Need (And What I Swap In Sometimes)
- 1 1/2 cups almond flour (I’ve tried hazelnut flour – it tasted great, just a bit nuttier, obviously)
- 1/4 cup coconut flour (Sometimes I just bump up the almond flour if I run out, no disaster yet)
- 1/2 cup granulated erythritol or monk fruit sweetener (my grandma swears by Swerve, but I’m not fussy)
- 1 1/2 tsp baking powder (baking soda in a pinch but halve the amount and add a splash more lemon juice)
- 1/4 tsp salt (honestly, I just eyeball this half the time)
- 4 large eggs (medium eggs work, but you might want to use five. Or just live on the wild side and see what happens)
- 1/2 cup unsalted butter, melted (I once used coconut oil – tasted fine, a bit more tropical)
- 1/3 cup unsweetened almond milk (regular milk is fine if you’re not strict keto)
- Zest of 2 lemons (or 3 if you like it punchy – I do)
- 1/4 cup fresh lemon juice (bottled will work, though the flavor’s not quite as bright)
- 1 tsp vanilla extract (I’ve used lemon extract too, pretty zingy!)
For the poke and glaze:
- 1/4 cup fresh lemon juice
- 1/3 cup powdered erythritol (in a pinch, I just blitz the granulated stuff in a blender – works fine)
- 1 tbsp melted butter (optional, but I love the gloss)
How I Actually Make It (And Where I Mess Up)
- Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan – or a round one if you can’t find the square, because, honestly, who cares about shape when there’s cake?
- Whisk together the almond flour, coconut flour, sweetener, baking powder, and salt in a big bowl. I always end up with flour on my elbow, don’t ask how.
- In a separate bowl, beat the eggs until they’re a bit frothy (I just use a fork if I’m feeling lazy). Add the melted butter, almond milk, lemon zest, lemon juice, and vanilla. Stir it all together; it’ll look a bit odd at this point, kinda grainy – totally normal.
- Mix wet into dry. Don’t overthink it, just stir until smoothish. Sometimes I sneak a taste here (yes, raw eggs, I know, but I’m living on the edge).
- Pour into your pan, smooth the top, and pop it in the oven. Bake for 22 to 28 mins – or until it’s golden and a toothpick poked in comes out mostly clean. Don’t stress if the top cracks a little, it’s rustic.
- Let it cool for at least 10 minutes. Then, take something poky – like a skewer or even a chopstick – and jab holes all over the top. Be generous, this is the fun part!
- For the glaze: Mix the lemon juice, powdered erythritol, and melted butter until it’s sort of runny but not too thin. Pour it over the cake, making sure it sinks into the holes. I sometimes use a spoon to nudge the glaze around, or just tilt the pan a bit.
- Let it sit for another 15 mins (if you can wait, which I rarely do) so the glaze sets a bit. Then cut yourself a chunky square and dig in.
Notes That Might Save Your Sanity
- Actually, I find it works better if you poke the cake while it’s a little warm, not hot – I once did it straight out of the oven and it got a little too crumbly.
- If your glaze looks weirdly cloudy, just give it another stir. Or don’t. Nobody’s inspecting it here.
- I think it tastes better the next day, but good luck keeping it around that long.
- Oh, and a tiny bit of turmeric gives a yellow color if you want it sunnier, but don’t overdo it. (Trust me. One time, it looked radioactive.)
My Experiments (Some Winners, Some Not)
- I once swapped the lemon for lime – not bad, but the glaze was a bit too tart. Probably okay if you love pucker power.
- Added blueberries to the batter – loved that! The little bursts of fruit were like finding treasure.
- Tried making it dairy-free with all coconut oil and coconut milk. The cake was fine, but kinda heavy; I wouldn’t recommend for a first go.
What You’ll Need (But Can Work Around)
- Mixing bowls
- 8×8 baking pan (or whatever’s clean – even a loaf tin, just watch the bake time)
- Whisk or fork
- Zester (or just use a cheese grater, which I do more than I should)
- Something poky (skewer, chopstick, even a clean pen cap in a pinch – not that I’ve done that…)
How to Store It (If You Have Any Left)
Honestly, it almost never lasts more than a day in my house. But if you do have leftovers, wrap the cake or cover it in a container and keep it in the fridge. It should be good for three days (maybe more, but mine always vanishes). I sometimes think it gets even zingier after a night in the fridge.
How I Serve This (And Sometimes Don’t)
My favorite way is just straight from the pan, maybe with a dollop of whipped cream or a scoop of Greek yogurt. Sometimes (especially on a Saturday morning) I have it with a mug of strong tea – total comfort. At family gatherings, my aunt insists on adding a pile of fresh berries on top, which is pretty and, well, makes it look fancier than it is.
Pro Tips I’ve Learned the Messy Way
- Don’t rush the cooling before poking and glazing. I once tried to speed things up and the cake kind of… imploded. Not tragic, but not pretty.
- If the glaze is too thick, add a splash more lemon juice. Too thin? Toss in a bit more sweetener.
- Sometimes I get a little carried away with the zest – a little goes a long way, unless you really love that lemon punch.
Questions I’ve Actually Gotten (And My Honest Answers)
- Can I make this nut-free? I haven’t tried with sunflower flour, but I think it’d work. Maybe don’t use all coconut flour unless you like the taste and a denser cake.
- Is this really keto? Pretty much! Of course, double-check your brands – some sweeteners can be sneaky. I always check with Diet Doctor when I’m unsure.
- Can I freeze it? Yep! Slice it, wrap it, and freeze. Thaw in the fridge. Texture is slightly different but still tasty.
- Why is my cake crumbly? Sometimes it’s from overbaking, or maybe the flour brands are a bit dry. Just pour on extra glaze, nobody will notice.
- What’s a good sweetener? I use whatever’s cheapest, but this guide from Wholesome Yum is handy if you’re new to keto sweeteners.
- Do I have to poke so many holes? Well, you don’t have to, but the more holes, the more glaze soaks in. Go wild, it’s fun!
And, just for the record, once I tried making this cake while on a video call with my sister and totally forgot the baking powder. It was more lemon pancake than cake, but still not half bad. So, don’t stress. It’s just cake, after all!
Enjoy, and let me know if you try any wild twists. Or just stick to the classic – it’s got enough zing to make even a rainy day sunny, at least in your mouth.
Ingredients
- 2 cups almond flour
- 1/2 cup coconut flour
- 1 cup erythritol sweetener
- 1/2 cup unsalted butter, melted
- 4 large eggs
- 1/2 cup unsweetened almond milk
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- For the glaze: 1/4 cup lemon juice, 1/4 cup powdered erythritol
Instructions
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1Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking pan and set aside.
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2In a large bowl, whisk together almond flour, coconut flour, erythritol, baking powder, lemon zest, and salt.
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3In another bowl, mix melted butter, eggs, almond milk, and lemon juice until well combined.
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4Add the wet ingredients to the dry ingredients and stir until a smooth batter forms. Pour the batter into the prepared pan and smooth the top.
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5Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool for 10 minutes.
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6Using the handle of a wooden spoon, poke holes all over the cake. Whisk together lemon juice and powdered erythritol for the glaze, then pour evenly over the cake. Allow to cool completely before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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