How to Bake Lemon Drizzle Cake

Lemon Drizzle Cake

  • Author: alingoday
  • Yield: 16


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


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


  • Fat: 12.8
  • Carbohydrates: 3.7
  • Fiber: 1.7
  • Protein: 4.6

Keywords: lemon drizzle cake