Name: Lemon Drizzle Cake Recipe
Ingredients: 1 1/2 cups all-purpose flour (or gluten free flour); 2 teaspoons baking powder; 1/2 teaspoon salt; 1 cup plain Greek yogurt; 1/2 cup neutral oil (such as vegetable or avocado oil); 3 large eggs, room temperature; 1/3 cup Lakanto Cane Sugar & Monk Fruit Sweetener; 2/3 cup Lakanto Classic Allulose & Monk Fruit Sweetener; 1 tablespoon lemon zest; 2 tablespoons fresh lemon juice; 1 teaspoon vanilla extract; 1/2 cup Lakanto Powdered Erythritol Sweetener; 1 tablespoon milk; 1 tablespoon lemon juice; 1/2 teaspoon vanilla extract

Light and fresh, but still a satisfying treat, nothing beats a lemon cake. This version uses regular flour, (you can use gluten-free flour instead), and has the delicious lemon glaze on top. Perfect for tea time or anytime.

Ingredients

For the Loaf Cake

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup plain Greek yogurt
1/2 cup neutral oil (such as vegetable or avocado oil)
3 large eggs, room temperature
1/3 cup Lakanto Cane Sugar & Monk Fruit
2/3 cup Lakanto Classic Monk Fruit Sweetener & Allulose
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract

For the Glaze

1/2 cup Lakanto Powdered Erythritol Sweetener
1 tablespoon milk
1 tablespoon lemon juice
1/2 teaspoon vanilla extract

Instructions

1. Prepare the oven and pan
Preheat your oven to 350°F. Line a loaf pan with parchment paper or lightly grease it.

2. Mix the dry ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3. Combine the wet ingredients
In a large bowl, whisk together the Greek yogurt, oil, eggs, Lakanto Cane Sugar & Monk Fruit Sweetener, and Lakanto Allulose & Monk Fruit Sweetener until smooth.

4. Add flavorings
Stir in the lemon zest, lemon juice, and vanilla extract.

5. Bring the batter together
Add the dry ingredients to the wet ingredients and gently mix until just combined. Do not overmix.

6. Transfer to pan
Pour the batter into the prepared loaf pan and smooth the top.

7. Bake
Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.

8. Cool
Allow the loaf to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

9. Make the glaze
In a small bowl, whisk together the Lakanto Powdered Erythritol Sweetener, milk, lemon juice, and vanilla extract until smooth. Adjust consistency with a little more milk if needed.

10. Glaze and serve
Once the loaf is fully cooled, drizzle the glaze over the top. Let it set before slicing.