A thick slice of lemon cake with a cup of hot tea is one of the best things on earth. This lemon cake is a great afternoon dessert. It’s super delicious and soft, but it can still be cut into thick slices without crumbling. Lemon juice and lemon zest guarantee a solid lemon flavor, while the sweet lemony glaze gives a nice sweet, yet fresh kick.
This lemon cake is one of the easiest cakes you can make. Sometimes the simplest cakes are the best. The cake is keto-friendly and is made with almond and coconut flour. Although being made with nut-based flour, the cake is surprisingly tender and does not crumble.
The glaze really completes this recipe. Refreshing and sweet. Once cooled and settled, the glaze will become firm giving a nice crunchy coating.
Keto Lemon Cake with Lemon Glaze
- Loaf pan
- Baking paper
- 60 g butter (melted)
- 60 g erythritol (granulated)
- 3 eggs
- 3 tbsp lemon juice (freshly squeezed)
- 1 tsp lemon zest
- 1 tsp vanilla extract
- 100 g almond flour (fine)
- 1 ½ tsp baking powder
- 1 tbsp lemon juice
- 3 tbsp erythritol (powdered)
- Preheat oven to 176C.
- Gather the ingredients and measure them out.
- Melt butter in a microwave or over the stove. Beat butter and sweetener until you have a kind of pale mixture.
- Add eggs, one at a time, beating well after each addition. You should have a smooth mixture. Add the vanilla extract.
- Fold in almond flour, coconut flour, and baking powder. At this point add lemon juice and lemon zest.
- Once you have a smooth batter, pour it into an 8-inch loaf pan, lined with parchment paper. Bake the cake for 45 minutes at 176c.
Make the glaze
- Remove the baked cake from the tin to let it cool. To make the glaze, whisk the lemon juice with powdered Erythritol until smooth. Drizzle the glaze over the cake.