Description
A moist and zesty lemon loaf cake made without refined sugar, finished with a naturally sweetened lemon glaze perfect for slicing and sharing.
Ingredients
Scale
- 1 1/2 cups almond flour
- 1/2 cup coconut flour
- 1 tbsp baking powder
- 1/4 tsp salt
- 1/2 cup erythritol or monk fruit sweetener
- 3 large eggs
- 1/3 cup melted coconut oil or light olive oil
- 1/2 cup unsweetened applesauce
- 1/4 cup lemon juice (fresh)
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- For the glaze:
- 1/2 cup powdered erythritol
- 1–2 tbsp lemon juice (fresh, adjust for consistency)
Instructions
- 1. Preheat oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
- 2. In a large bowl, whisk together almond flour, coconut flour, baking powder, salt, and sweetener.
- 3. In another bowl, whisk eggs, melted oil, applesauce, lemon juice, lemon zest, and vanilla extract.
- 4. Pour wet ingredients into the dry ingredients and stir until well combined.
- 5. Transfer batter to the prepared loaf pan and smooth the top.
- 6. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
- 7. Let cool in the pan for 10 minutes, then remove and transfer to a wire rack to cool completely.
- 8. In a small bowl, mix powdered erythritol with lemon juice to make a glaze.
- 9. Once the cake is completely cooled, drizzle glaze over the top.
- 10. Slice and serve.
Notes
- Make sure the loaf is fully cooled before glazing to prevent the glaze from melting.
- Store covered at room temperature for up to 2 days or refrigerate for longer freshness.
- This cake also freezes well. Wrap slices individually for a quick treat.
- Use Meyer lemons for a naturally sweeter flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Sugar: 1g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 55mg
Keywords: sugar free lemon cake, keto lemon loaf, glazed lemon cake, low carb baking