We know it’s been a while since we shared a sweet recipe with you guys, so we’re sharing one of the best cake recipes you’ll ever try. A lemon cake recipe that is just so delicious and simple to make that you’ll find yourself making excuses just to make it at least once every week.
Of course, lemon cake is a classic, but it’s no easy feat to make a keto lemon cake. Our recipe makes use mostly of almond and coconut to substitute carb-rich flours. The result is a dough that tastes much better than if you were to use regular wheat flour.
Let’s make some cake!
- 2 cups almond meal
- ¼ cup coconut flour
- 5 tbsp sweetener (erythritol, monk fruit or xylitol)
- 1 tbsp baking soda
- 4 eggs
- ½ melted butter or coconut oil
- 1 lemon, juice
- 1 tsp vanilla extract, optional
- Lemon zest, optional
- Sesame seeds, optional
How to make:
- Preheat oven to 340F and line a loaf pan with parchment paper. If you want, you could lightly oil the paper to ensure the cake won’t stick to it.
- Add the dry ingredients (almond meal, coconut flour and baking soda) to a large bowl. Combine.
- Whisk the eggs along with the sweetener, melted butter or coconut oil and the lemon juice. If using coconut oil, you’d want to make sure it has cooled down before mixing with the eggs, or it will cook them.
- Pour the wet ingredients onto the dry ingredients bowl.
- Mix all the ingredients together until a batter forms. We want it to be smooth, with no lumps.
- Pour the mixture in the loaf pan and smooth the top using a spoon. You could add a few pieces of lemon for decoration if you want and some sesame seeds to add some extra fat to the recipe.
- Cover the pan with foil to prevent the top from burning and place in the oven.
- Bake for 40-50 minutes or until cooked. You’ll know it’s cooked if you stick a toothpick or a knife in the center of the cake and it comes out clean.
- Let cool for a while before removing the cake from the pan to let cool completely.
As an nice add-on, you can prepare a nice lemon glazing following these instructions:
- Whisk together some sweetener with lemon juice. If you want a lighter consistency, just add more lemon juice, and extra sweetener if you want it thicker.
- Drizzle all over the top of the cake.
Told you so. This cake is a true homerun. You might want to get a lot of practice before you make it for, say, guests; it’s not so easy to make it perfectly on the first try!