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Sugar Free Lemon Cake

Moist Sugar-Free Lemon Cake Recipe

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Calories: 230
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup granulated sugar-free sweetener
  • 1/2 cup unsalted butter, softened
  • 2 large eggs, at room temperature
  • 1/2 cup plain Greek yogurt
  • 2 tablespoons lemon zest
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • For the glaze:
  • 1/2 cup powdered sugar-free sweetener
  • 2 to 3 tablespoons fresh lemon juice

Method
 

  1. Preheat the oven to 350°F (175°C) and line an 8-inch round pan or loaf pan with parchment. Whisk the flour, baking powder, and salt in a bowl.
  2. Beat the butter and granulated sweetener together until light and fluffy, about 2 minutes.
  3. Beat in the eggs one at a time, then add the yogurt, lemon zest, lemon juice, and vanilla until smooth.
  4. Fold in the dry ingredients just until combined. Pour into the prepared pan and bake 30-35 minutes for a round pan, or 40-45 minutes for a loaf, until golden and a toothpick comes out with moist crumbs. Cool completely.
  5. Whisk the powdered sweetener with lemon juice to make the glaze. Drizzle over the cooled cake.

Notes

Be sure the cake is fully cooled before glazing. If you only have granulated sweetener for the glaze, whiz it in a blender until powdery first. The cake is best eaten within a couple of days, though it keeps well chilled.