Prep your pan and oven. Preheat to 325°F (163°C). Line a 9x5-inch loaf pan with parchment, leaving overhang for easy lifting. Lightly grease the sides and parchment.

Mix dry ingredients. In a bowl, whisk 2 cups almond flour, 2 tablespoons coconut flour, 2 teaspoons baking powder, and 1/2 teaspoon salt. Break up any clumps for a smooth batter.

Cream the fats and sweetener. In a large bowl, beat 1/2 cup softened butter and 4 ounces softened cream cheese until fluffy, 2–3 minutes. Add 3/4 to 1 cup granular sweetener and beat until light. Adjust sweetness to your preference.

Add eggs and flavorings. Beat in 4 large eggs, one at a time, mixing well after each. Add 1 tablespoon lemon zest, 2 tablespoons fresh lemon juice, 1 teaspoon vanilla extract, and 1/2 teaspoon lemon extract if using. The batter may look slightly curdled; that’s okay.

Incorporate dry ingredients. Add the dry mixture to the wet and mix on low until just combined. Stir in 2 tablespoons heavy cream to loosen the batter. It should be thick but spreadable.

Fill the pan. Scrape batter into the prepared loaf pan and smooth the top. For an even rise, run a butter knife down the center to create a shallow groove.

Bake. Bake 45–60 minutes, until the top is golden and a toothpick comes out mostly clean with a few moist crumbs. If browning too fast, tent loosely with foil for the last 15 minutes.

Cool. Let the cake cool in the pan for 15 minutes, then use the parchment to lift it onto a rack. Cool completely before glazing to avoid melting the glaze.

Make the glaze. Whisk 3/4 cup powdered keto sweetener with 1–2 tablespoons lemon juice and 1 tablespoon heavy cream until smooth and pourable. Adjust with more liquid or sweetener for consistency. Add a pinch of zest for extra punch.

Glaze and set. Drizzle over the cooled cake. Let it set for 20–30 minutes before slicing.