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Lemon Drizzle Cake Recipe

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A moist and flavorful Lemon Drizzle Cake made with almond and coconut flours, sweetened naturally and topped with a zesty lemon glaze. Perfect for a light dessert or afternoon treat with a refreshing citrus twist.

  • Total Time: 1 hour 10 minutes
  • Yield: 12 servings

Ingredients

Cake Batter

  • 1 cup cottage cheese
  • 6 tbsp butter, softened
  • 3/4 cup Joy Filled Eats Sweetener (or alternatives – see notes)
  • 6 eggs
  • 4.5 tbsp lemon juice
  • 2 1/2 cups almond flour
  • 3/4 cup coconut flour
  • 3 tsp baking powder
  • 2 tsp lemon zest

Lemon Glaze

  • 1/2 cup powdered sweetener
  • 1 tsp lemon extract or lemon zest
  • 2 tsp water (add more as needed for consistency)

Instructions

  1. Preheat and prepare pan: Preheat oven to 350°F (175°C). Thoroughly grease a standard 10-cup bundt pan with butter to ensure the cake doesn’t stick.
  2. Make cake batter: In a food processor, combine cottage cheese, softened butter, and sweetener. Pulse until smooth and creamy. Add eggs, lemon juice, almond flour, coconut flour, baking powder, and lemon zest. Pulse again until all ingredients are well incorporated to form a thick batter.
  3. Fill bundt pan: Transfer the thick batter into the prepared bundt pan, spreading it evenly.
  4. Bake the cake: Place the bundt pan in the oven and bake for 55-65 minutes, or until the center feels firm to the touch and the edges are a deep golden brown. Check at 45 minutes, and if the cake is browning too quickly, cover loosely with foil to prevent over-browning.
  5. Cool the cake: Remove the cake from the oven and let it cool in the bundt pan for 10 minutes. Run a knife around the edges to loosen it, then invert the cake onto a wire rack and cool completely.
  6. Prepare lemon glaze: In a small bowl, mix powdered sweetener, lemon extract or zest, and water one teaspoon at a time until the glaze reaches desired drizzling consistency.
  7. Glaze the cake: Drizzle the lemon glaze evenly over the cooled cake, allowing it to set before serving.

Notes

  • You can substitute Joy Filled Eats Sweetener with erythritol, monk fruit sweetener, or any low-carb granulated sweetener.
  • For a more intense lemon flavor, increase the lemon zest by an additional teaspoon in the batter.
  • Ensure the cake is completely cool before glazing to prevent the glaze from melting and running off.
  • Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 55-65 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Low Carb

Find it online: https://dishiary.com/lemon-drizzle-cake-recipe/