Description
A moist and zesty lemon loaf cake made without refined sugar, finished with a naturally sweetened lemon glaze—perfect for slicing and sharing.
Ingredients
1 1/2 cups almond flour
1/2 cup coconut flour
1 tbsp baking powder
1/4 tsp salt
1/2 cup erythritol or monk fruit sweetener
3 large eggs
1/3 cup melted coconut oil or light olive oil
1/2 cup unsweetened applesauce
1/4 cup lemon juice (fresh)
1 tbsp lemon zest
1 tsp vanilla extract
For the glaze:
1/2 cup powdered erythritol
1–2 tbsp lemon juice (fresh, adjust for consistency)
Instructions
1. Preheat oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
2. In a large bowl, whisk together almond flour, coconut flour, baking powder, salt, and sweetener.
3. In another bowl, whisk eggs, melted oil, applesauce, lemon juice, lemon zest, and vanilla extract.
4. Pour wet ingredients into the dry ingredients and stir until well combined.
5. Transfer batter to the prepared loaf pan and smooth the top.
6. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
7. Let cool in the pan for 10 minutes, then remove and transfer to a wire rack to cool completely.
8. In a small bowl, mix powdered erythritol with lemon juice to make a glaze.
9. Once the cake is completely cooled, drizzle glaze over the top.
10. Slice and serve.
Notes
Make sure the loaf is fully cooled before glazing to prevent the glaze from melting.
Store covered at room temperature for up to 2 days or refrigerate for longer freshness.
This cake also freezes well—wrap slices individually for a quick treat.
Use Meyer lemons for a naturally sweeter flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Sugar: 1g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 55mg
Keywords: sugar free lemon cake, keto lemon loaf, glazed lemon cake, low carb baking