Lemon Drizzle Cake

Aling Oday’s version of Lemon Cake. This super moist and easy lemon cake recipe is the best ever! Bursting with fresh lemon flavour.

4 tbsp. Erythritol

4 large Eggs, separate white and yellow

4 tbsp. Almond Milk

2 cups Almond Flour

1 tsp. Vanilla

1 tbsp. Sliced Almond (optional)

1/2 tsp. Baking Soda

1/2 tsp. Baking Powder

1/3 cup Butter, melted

1 pc. Lemon juiced

1 tbsp. Lemon zest

1/2 tsp. Salt

1/4 cup Erythritol

Combine dry ingredients except for the 4 tbsp. erythritol. Set aside.
Combine egg yolks and 4 tbsp. Erythritol cream it using a hand-mixer till pale yellow in color.
Add melted butter, lemon juice, almond milk, lemon zest and vanilla. Mix it well.
Add all dry ingredients, mix it well. Set aside. Pre-heat oven to 180C.
Using a whisk attachment, whisk the egg whites till frothy. Gradually add 1/4 cup erythritol and continue to whisk till soft peak stage.
Fold-in the egg whites in cake mixture. Do not overmix it.
Transfer the mixture in a greased 8 x 8 baking pan and bake for 40 to 45 minutes.

Keywords: lemon drizzle cake