Preheat your oven to 350°F (175°C). Grease a loaf pan and line it with parchment paper for easy removal.

In a mixing bowl, cream together the softened butter and keto-friendly sweetener until light and fluffy.

Add the eggs, one at a time, mixing well after each addition.

Stir in the sour cream, fresh lemon juice, lemon zest, and vanilla extract until well combined.

In a separate bowl, whisk together the almond flour, baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until a smooth batter forms.

Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

In a small bowl, whisk together the powdered keto-friendly sweetener and fresh lemon juice until smooth.

Drizzle the glaze over the cooled pound cake and let it set before slicing and serving.

Storage Methods: Store any leftover Keto Lemon Pound Cake in an airtight container in the refrigerator for up to 5 days. You can also freeze individual slices for longer storage.

Lemon Poppy Seed: Add 1 tablespoon of poppy seeds to the batter for a classic lemon poppy seed variation.

Lemon Blueberry: Fold in ½ cup of fresh or frozen blueberries into the batter for a burst of fruity flavor.

Lemon Coconut: Fold in ½ cup of shredded coconut into the batter for a tropical twist.