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.
Servings: 16
Ingredients
- 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
Instructions
- 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.