Meyer Lemon Pound Cake

Meyer Lemon Pound Cake

My last lemon pound cake was basically my dessert bread batter with the zest and juice of 1 Meyer lemon added.  Came out very moist and incredibly delicious!  If you’ve never tasted them before, Meyer lemons are a cross between a lemon and a Mandarin orange in flavor.  A very aromatic taste indeed!  You could use a regular lemon for this if you can’t find Meyer lemons in your grocery store.  I can’t get the Meyers all the time, but my local store has them once in awhile.  I snatch up a bag whenever they are on the shelf!  I’m growing a 1 y.o. Meyer Lemon tree, but it will be several years before it fruits, I imagine.  It did bloom last year though, and I did see some bees pollinating them.

This recipe is not suitable until you reach the nuts and seeds rung of the Atkins OWL carb ladder.  It is suitable for Primal if you use a plan-acceptable sweetener.  This pound cake is so moist, it is delicious without frosting.  But it was also good with a cream cheese frosting made from 4 oz. cream cheese, juice and zest of another Meyer lemon and a little sweetener.  But I didn’t calculate any frosting in the nutritional info below, so be sure to add in numbers for any frosting you put on this cake.



1/3 c. coconut flour

2/3 c. almond flour

¼ tsp. sea salt

1 T. glucomannan powder (optional, but improves texture & fiber)

Sweetener to equal 3/4 c. sugar (I used ¼ c.+ 2T. Steviva)

6 drops liquid Splenda

3 T. coconut oil

1 stick unsalted butter

½ tsp. vanilla

Juice of 1 Meyer lemon (or regular lemon)

Zest of 1 Meyer lemon (or regular lemon)

¼ tsp. Boyajian lemon oil  (see “where to buy” tab atop this page)

8 large eggs, beaten

DIRECTIONS:   Preheat oven to 350º.  Melt butter and coconut oil in microwave in a medium mixing bowl.  Add almond flour, coconut flour, salt and glucomannan powder to the melted butter and oil and beat with a spoon until smooth.    Add vanilla, lemon zest, juice and Boyajian lemon oil now.  Add sweeteners and beaten eggs.  Beat with spoon until all lumps are out of batter.  Using a rubber spatula, scrape the batter evenly into a lightly oiled non-stick loaf pan (mine is extra long, but shallow 4″x 2.5″x10).  Level batter as best you can with the spatula.  Pop into preheated oven for 40-45 minutes or until it is lightly browned on top and passes the toothpick test in the center.  Remove and cool before attempting to remove from pan and slicing. Enjoy plain or with a thin lemon frosting on top.

NUTRITIONAL INFO:   Makes fourteen ½” thick slices, each contains:

168 cals, 15.3g fat, 3.56g carbs, 2.03g fiber, 1.53g NET CARBS, 90 mg sodium

45 thoughts on “Meyer Lemon Pound Cake

    1. Gee, how do I answer that” It’s a powder that comes from the Konjac tuber, which is very prevalent in Japan, but is being grown in the US now, I believe. Google it for more info. It’s the same ingredient that shirataki noodles are made from. Almost pure fiber and therefore virtually 0 net carbs. VERY filling, so it helps with portion control. My experience with it in baked goods is it improves texture and volume a bit, too. I order it at So little is used in recipes, a bag will last you a YEAR!

        1. No. BP is just leavening. Gluc powder is fiber and performs in a different way, for binding qualities mostly. You can just omit it. The cake should cook up OK for you without it.

  1. Rebecca papendieck

    Where do you purchase your steviva sweetener? The sweetener makes such a big difference and they’re so expensive! I can’t tell you how many types of sweeteners I have in my cupboard that I don’t use.. 😦

    1. I always just go with whatever I have on hand, Rebecca. I ordered a bag of the Steviva from to try it out. It is extremely strong, so it takes a lot less of it. I like how it cooked, no aftertaste, but haven’t bought anymore since that first bag. I thought it was a little pricey and may just stick to erythritol + stevia in future. Much less expensive IMO.

  2. Made this yesterday. Words cannot begin to express how amazing this was! The building of the cake was interesting. I used the meyer lemons – love them! I did not have glucomannan powder or splenda. I used 1/2 tsp xantham gum instead for the glucomannan and 2/3 cup swerve plus 6 drops stevia extract. Came out AMAZING. My husband always says things like “good, but you know that taste of low carb baking…” This time he did not – he loved it too! Thank you for all of your GREAT recipes!

    1. Oh, Lisa, I truly consider it quite a compliment when a MAN likes my baked goods and doesn’t detect a “funny LC taste”. My desserts and breads have to pass my hubby’s very critical taste test. If he says it’s good enough to post on the site, it’s a GO! Glad your hubby liked it, and you as well. I was quite pleased with the results on this one. Like you say, it doesn’t really need icing, but the cream-cheese lemon icing I tried on it day 2 was very good on it.

      1. Men… Hmmph! Well we decided that it also tastes best refrigerated. I am not sure if one should leave it out anyway with so many eggs, but the refrigerator makes it even better! We are almost done with this loaf as I shared with a fellow LC’er at work… who also LOVED IT. I have to hit the Co-Op to see if I can hunt down some more Meyer Lemons today!

        1. Yeah, I like it refrigerated, too, but it gets a little denser when chilled. But I kinda like that. If it makes ya feel better, mine didn’t last long either. I usually refrigerate ALL my LC baked goods, as none of them keep too well without the preservative qualities of real sugar we don’t get with artificial sugars.

        2. I am making this now once per week! I will say although I follow recipe exactly every time it comes out different everytime – just not sure why! But in the end it always tastes great! Thank you again!

        3. Probably subtle weight differences in each of the eggs. Eggs can dramatically impact rise and texture, and what I call a large egg…….well what comes in the large egg carton varies greatly in size IMO.

    1. Bobbie, the high number of eggs (expansion) in this gives it the rise. Kind of like eggs puff up in a quiche or pumpkin pie when you bake them. You can add some baking powder for higher rise and lighter texture if you like, but it isn’t necessary, as I like pound cake to have a dense texture.

  3. Beth McLennan

    OK! I made it and it’s really delicious– so moist and buttery tasting! Next time, I would like to try it without the Splenda. I could taste just the tiniest bit of Splenda aftertaste and it seems like I’ve grown sensitive to that lately. Do you have any thoughts on what sweeteners you would use if you left out the liquid Splenda?

    1. Beth, I’m so glad you liked the flavor of this. I tend to use mostly Steviva nowadays, which is a mixture of erythritol and stevia. Don’t know WHat the main sweetener you used was, but if it was Steviva, you could perhaps just add 1-2 T. more of that. Or you could add 1 T. xylitol if you have that in your pantry.

  4. Della

    This looks sooooo yummy! Thanks for posting! I do have a question about the glucomannan—can xanthan gum be used instead? If so, would it be the same measurement?

  5. Sheila

    Miss Peggy thank you for this… I do not see or have not seen the Meyer lemons but i will look next trip out………..
    this will be sooo goood…

    1. Oops, I didn’t specify when to add the eggs. I have inserted that now. They go in last. Thanks for pointing that out to me, Beth. Hope you like this. I’ll go check out Carolyn’s frosting recipe! Thanks again.

    1. Heidi, I always put the servings down at the bottom in the nutritional info at the bottom of my recipes, showing the numbers for 1 serving/piece/unit. This makes fourteen 1/2″ slices.

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