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Lemon Cake – Low Carb

admin Jun 18,2014 0 Comments

Lemon Cake

lemon cake

My Low-Carb Lemon Cake Recipe

This tangy lemon cake is made with freshly squeezed lemon zest, lemon juice, and full fat greek yogurt. I decided to incorporate two of those into the delicious glaze. considering the domestic’s love for lemons, this was a complete hit! i do know everyone was once spectacle of attempting a “wholesome” and “low carb” lemon cake, however after the first bite, they couldn’t stop! This loaf is bursting with juicy lemon-y flavor, and melt-in-your-mouth goodness. I promise you that after the first chunk, you’ll in finding out whether or not you may have any self discipline, or not in my case.

Low Carb Lemon Cake - Tangy, zangy and juicy healthy, low carb lemon cake recipe.

Make it at house

  • Lemon Juicer – Aluminum Lemon Squeezer (love it!)
  • Lemon Zester – OXO just right Grips Zester (very important!)
  • Almond Flour – Bob’s purple Mill Almond Flour
4.0 from 1 evaluations
Lemon Cake – Low Carb

Print
Prep time
20 minutes
prepare dinner time
35 mins
total time
fifty five mins
A low carb version of a lemon loaf cake with zesty taste and creamy texture.
author: Andres Regalado
Recipe kind: Dessert
Serves: 8
elements
  • ½ cup unsalted butter, at room temperature
  • 1¼ cups sweetener
  • 2 eggs
  • three tablespoons grated lemon zest
  • 1½ cups almond flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ⅓ cup freshly squeezed lemon juice
  • ⅓ cup full fats greek yogurt (Fage)
  • 1 teaspoon vanilla extract
  • Topping
  • 2 tablespoons full fats greek yogurt (Fage)
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons sweetener
instructions
  1. Preheat oven to 350. Grease (eight” x 4″ x 2″) loaf pans.
  2. Cream butter and sweetener in a medium bowl using an electrical mixer until gentle and fluffy. one by one, add the eggs after which lemon zest.
  3. Sift together flour, baking powder and salt in a bowl. Then combine flour combination with lemon juice, yogurt, and vanilla. Bake for 35-40 minutes, or except cake tester comes out smooth. Let cool for 15 minutes then do away with from pan.
  4. For the topping, mix all elements except mixed neatly. Pour over the top of the cake and alow the glaze to crumple the sides naturally.
Notes
Serving dimension: 1 Slice (total recipe makes eight servings)
Protein 7.00g, Cals a hundred and fifty, Carbs 6.75g, Fiber 2.25g, Sugar Alcohol zero.00g — net CARBS: 4.50g

 

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Lemon Cake

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