Low carb lemon cake
A juicy lemon cake should be fluffy and sourly sweet. With our recipe for a low-carb lemon cake, these wishes are completely fulfilled. Because even without flour and with Xucker instead of sugar, you can bake a wonderfully aromatic lemon cake that will add freshness to the summer coffee table.
Bake a low-carb lemon cake without added sugar
For the low-carb lemon cake, we use Xucker powder erythritol, our super finely ground calorie-free sprinkle sweetener from the Xucker Light family.
Instructions
- Preheat the oven to 180°C (top and bottom heat) and line a baking tin with parchment paper.
- Beat the butter, powdered erythritol, and a pinch of salt until fluffy.
- Grate the zest of one lemon and squeeze out the juice, then mix both into the batter along with the cream cheese.
- Add the eggs one by one, stirring continuously.
- In a separate bowl, combine the dry ingredients, then add them to the batter and mix until smooth.
- Optionally, stir in a teaspoon of ground flaxseeds—they add a pop of color and fiber but can be omitted without affecting the cake’s texture.
- Pour the batter into the prepared tin and bake for 30 minutes.
- Turn off the oven and let the cake sit inside for another 20 minutes to prevent it from collapsing and to keep it airy.
- Remove from the oven and allow it to cool completely.
- Before serving, dust with powdered erythritol or drizzle with a lemon-Xucker glaze.
- Finally, slice the second lemon into thin slices and use them to decorate the cake. Enjoy!
Tip: This cake tastes even better the next day! Its texture and mouthfeel make it hard to believe it’s made without flour—it easily rivals any classic, fluffy lemon cake.
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