Looking for a soft, moist, and deeply lemon-flavored cake that delivers bold bakery-style richness—without flour, sugar, or unnecessary carbs? This Lemon Mayonnaise Cake is exactly what you need. With its silky crumb, zesty citrus finish, and tender texture powered by real mayonnaise, this low-carb version delivers all the comfort of classic European tea cakes—while keeping it keto-friendly and gluten-free.
Perfect for weekend baking , holiday desserts , or when you’re craving something sweet but staying in ketosis, this easy-to-make recipe uses simple ingredients like almond flour, fresh lemon zest, and full-fat dairy to bring bold flavor into your kitchen. Whether you’re doing strict ketosis , following a low-carb lifestyle , or simply love soft, lemony baked goods with depth and richness, this lemon mayonnaise cake will quickly become a go-to treat in your weekly rotation.
In this article, we’ll walk you through how to make this perfect keto lemon mayonnaise cake from scratch , explore ingredient substitutions, offer serving ideas, and answer your most common questions. Let’s dive into the world of soft, zesty, high-fat lemon bliss!
Why You’ll Love This Lemon Mayonnaise Cake
This isn’t just any old pound cake—it’s a silky, melt-in-your-mouth delight made with real ingredients that bring bold texture and taste together beautifully—in under 45 minutes!
Here’s why it stands out:
- 🍋 Bold lemon flavor : Made with fresh zest and juice for vibrant brightness.
- 🥣 Moist texture : Mayonnaise adds natural richness without dryness or crumbliness.
- 🧈 Buttery base : Enhances flavor while keeping it grain-free and keto-approved.
- 🕒 Ready in under 45 minutes
- 🧁 Great for gifting or storing
- 🧼 Minimal cleanup : One bowl = easy prep!
- 🐄 Dairy-free option available
Whether you’re making it for yourself after dinner, packing for lunch, or sharing at a holiday gathering, this lemon mayonnaise cake will quickly become a go-to handheld dessert.
Ingredients You’ll Need
For the Cake:
- 2 cups almond flour
- 1/4 cup coconut flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/3 cup melted butter or coconut oil
- 1/3 cup powdered erythritol or monk fruit sweetener
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 cup mayonnaise (full-fat, unsweetened)
- Zest and juice of 1 lemon
Optional: Fresh mint leaves or edible flowers for garnish
For the Glaze (Optional):
- 1/4 cup powdered sweetener
- 2–3 tbsp lemon juice
- Pinch of salt
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 325°F (160°C) . Grease an 8×8-inch square pan or line with parchment paper for easy removal.
Tip: Use a silicone loaf pan for even easier release and clean slices.
Step 2: Mix Dry Ingredients
In a mixing bowl, whisk together:
- Almond flour
- Coconut flour
- Baking powder
- Salt
- Powdered sweetener
Mix well until evenly incorporated.
Pro Tip: Coconut flour is highly absorbent—measure carefully and sift if possible.
Step 3: Add Wet Ingredients
To the dry mixture, add:
- Melted butter or oil
- Eggs
- Vanilla extract
- Mayonnaise
- Fresh lemon zest and juice
Stir until smooth and slightly thick—but still scoopable.
Note: The batter should be firm but moist. Add more mayo or egg whites if too thick.
Step 4: Pour Into Pan
Pour the batter into the prepared pan and smooth the top with a spatula.
Let sit for 10–15 minutes to settle before baking.
Step 5: Bake Until Golden and Moist
Bake at 325°F (160°C) for 25–30 minutes , or until a toothpick inserted comes out mostly clean (with just a few moist crumbs).
Let cool completely before slicing.
Step 6: Make the Lemon Glaze (Optional)
Whisk together:
- Powdered sweetener
- Lemon juice
- A pinch of salt
Drizzle over cooled cake once set.
Let harden in the fridge or freezer.
Step 7: Serve and Enjoy!
Slice into small squares or wedges and enjoy every soft, lemony bite of your Lemon Mayonnaise Cake !
Pair with black coffee, herbal tea, or a glass of unsweetened almond milk for the ultimate treat.
Nutritional Information (Per Serving – Makes 8 Servings)
| Nutrient | Amount |
|---|---|
| Calories | ~180 kcal |
| Total Fat | ~14 g |
| Saturated Fat | ~5 g |
| Cholesterol | ~40 mg |
| Sodium | ~180 mg |
| Total Carbs | ~6 g |
| Dietary Fiber | ~2 g |
| Net Carbs | ~4 g |
| Protein | ~6 g |
Note: Values may vary based on exact measurements and optional add-ins.
Tips for the Best Lemon Mayonnaise Cake
- Use room temperature eggs and butter – Ensures smooth blending without lumps.
- Don’t skip resting time – Keeps the cake firm and prevents crumbling.
- Add moisture as needed – A splash of cream or almond milk helps achieve desired consistency.
- Make ahead and store – Keeps best refrigerated in an airtight container.
- Double the batch for future meals – Great for lunch boxes or freezing later!
Variations & Customizations
Want to switch things up? Try these tasty variations:
Lime Mayonnaise Cake
Replace lemon with lime zest and juice for tropical flair.
Orange Blossom Version
Add orange zest and a splash of orange blossom water for floral notes.
No-Bake Energy Bites
Chill the mixture in the freezer and roll into balls for grab-and-go snacks.
Vegan Option
Use flax eggs, vegan mayo, and maple-based sweetener for plant-based magic.
Berry Swirl
Top with mashed raspberries or strawberries for fruity contrast.
Frequently Asked Questions (FAQ)
Is this truly keto-friendly?
Yes! With only ~4g net carbs per slice , it fits perfectly within a ketogenic lifestyle.
Can I use regular flour or sugar?
Not recommended—standard flour and sugar will increase carb count significantly.
How do I store leftover cake?
Store cooled portions in an airtight container in the fridge for up to 4 days . Freeze for longer storage.
What kind of mayonnaise works best?
Look for sugar-free, full-fat brands like avocado oil or olive oil mayo.
Can I make individual servings?
Yes! Fill ramekins or silicone muffin cups for personal-sized lemon cakes.
Why This Recipe Works So Well
This Lemon Mayonnaise Cake works because of its perfect balance of textures and bold flavors:
- The mayonnaise gives a silky, rich base , mimicking traditional oil-based cakes.
- The lemon zest and juice deliver signature acidity , balancing the richness naturally.
- And the almond flour gives body and crunch , while keeping it grain-free and keto-approved.
It’s the kind of baked good that makes eating seasonal produce feel indulgent—because it tastes so good.
Serving Suggestions
Looking for creative ways to serve your keto lemon mayonnaise cake beyond just a plate? Here are some ideas:
In Lunchboxes
Pack with veggies, meat, or cheese for a balanced keto lunch.
At a Brunch
Serve chilled alongside scrambled eggs, bacon, and bulletproof coffee.
With Coffee or Tea
Pair with espresso, black coffee, or herbal tea for a cozy afternoon snack.
Gift-Worthy Packaging
Wrap individual pieces in parchment paper and tie with twine for thoughtful homemade gifts.
Over Greek Yogurt
Crush a piece and sprinkle over full-fat yogurt for parfait-style dessert.
Health Benefits of Key Ingredients
Let’s take a quick look at the health benefits of what makes this dessert special:
Lemon
High in vitamin C and antioxidants—supports immunity and digestion.
Mayonnaise (Quality-Based)
Rich in omega-3 fatty acids and healthy fats—great for brain function and satiety.
Almond Flour
Packed with vitamin E and magnesium—important for heart health and energy.
Even though this is a cake, it’s packed with nutrients that make it more than just a treat—it’s a smart addition to your balanced lifestyle when enjoyed mindfully.
Final Thoughts: A Must-Try Treat for Citrus Lovers
This Lemon Mayonnaise Cake proves that going low-carb doesn’t mean missing out on bold, comforting baked goods. With its silky texture, bright lemon notes, and buttery finish, it’s the kind of cake that turns a simple bar into something magical.
Whether you’re new to keto baking, looking for a weekend brunch idea, or want to impress with homemade flair, this cake deserves a spot in your kitchen. It’s easy to make, customizable, and loved by kids and adults alike.
So go ahead—whip up a batch, share it with family, or savor it solo. Either way, you’re treating yourself to something worth celebrating.
Print
Lemon Mayonnaise Cake – Moist, Zesty & Perfectly Low-Carb!
- Total Time: 1 hr 2 mins
Description
This cake bursts with zesty lemon flavor and moist texture!
Ingredients
1 cup sugar Grated zest of one lemon 3.4 ounces instant lemon pudding mix 1 cup mayonnaise 2 eggs 2 1/2 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 3/4 cup milk
For the Glaze: 1 1/2 cups powdered sugar 3 tablespoons fresh lemon juice
Instructions
Preheat oven to 350°F (175°C). Spray a bundt pan with baking spray (such as Baker’s Joy), or grease and flour the pan.
In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl if using an electric hand mixer), combine sugar and lemon zest. Use your fingers to rub the zest into the sugar for about 30 seconds, or until the sugar is fragrant.
Add the dry pudding mix and mayonnaise to the sugar, then use the mixer to beat them together.
Add the eggs to the mixture, then mix until incorporated, scraping down the sides of the bowl as needed.
Add the flour, baking powder, and salt to the bowl, mixing on low speed just until combined.
Add the milk, then mix on low speed until incorporated well.
Spread the batter evenly in the prepared bundt pan. Bake in preheated oven for 42-45 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Remove from oven and let the cake cool in the pan for about 10 minutes, then run a knife along the sides of the pan to loosen the cake from the pan. Invert the cake onto a serving plate.
Prepare the glaze by combining powdered sugar and lemon juice in a small mixing bowl. Whisk together until smooth. Brush or drizzle the glaze over the top of the cake, then let sit for at least 15 minutes to allow the glaze to set to a satiny finish.
Allow cake to cool, then slice and serve.
- Prep Time: 15 mins
- Cook Time: 42 mins
Nutrition
- Serving Size: 12
- Calories: 394
- Fat: 16g
- Carbohydrates: 60g
- Protein: 4g