Lemon Drizzle Cake
Light and fresh, but still a satisfying treat, nothing beats a lemon cake. This version uses gluten-free flour and has the added crunch of chopped almonds on top. Perfect for tea time or anytime.
8 tbsp Lakanto Classic Monkfruit Sweetener
4 medium eggs
3 tbsp almond milk
2 cups almond meal
1 tsp pure vanilla extract
½ tsp baking soda
⅓ cup butter
Juice from 1 whole lemon
1 tbsp lemon peel, raw
⅛ tsp salt
Preheat the oven to 300 degrees Fahrenheit and line a loaf tin with baking paper.
Add the ground almonds to a large mixing bowl with the baking soda and salt. Stir to combine.
Bring the butter to room temperature to ensure it is soft and add to a mixing bowl with 5 tablespoons of Lakanto Classic Sweetener.
Cream the butter and Lakanto Classic Sweetener together to a smooth paste and add the eggs and vanilla extract. Beat together well to combine until smooth (you can do this by hand or in a mixer).
Add the dried ingredients to a food processor along with the wet ingredients, the almond milk, half the lemon juice and all of the zest. Blend on low to create a smooth cake batter.
Pour the batter into the lined cake tin and smooth over so that the top is level.
Transfer to the oven to bake for 40-45 minutes until cooked through by testing the center with a toothpick – this should come out clean.
Leaving the cake in its tin, add 3 tbsp of Lakanto Classic Sweetener and the rest of the lemon juice to a small bowl and mix to combine.
Use a skewer to pierce multiple wholes across the top of the cake, about halfway down into the sponge. Pour the lemon and Lakanto Classic Sweetener mixture over the top of the warm cake.
Scatter the cake with sliced almonds and remove from the tin to cool completely before serving.
1 slice = 2 net carbs, 9 total carbs, 2 grams fiber, 16 grams fat, 6 grams protein.
Our Classic Monkfruit Sweetener is a 1:1 sugar replacement you can use in any of your favorite recipes.
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Classic Monkfruit Sweetener