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How to Bake Lemon Drizzle Cake
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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.
Keyword: lemon drizzle cake
Servings: 16
Author: alingoday

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.