Lemon glaze: Mix 4 tbsp melted butter, 4 tbsp heavy cream, 4 tbsp powdered sweetener and the juice of 1 lemon. Let the glaze cool and thicken, then spoon over the cake. Low carb lemon cream cheese frosting: Mix 1 cup / 240g cream cheese, 4 tbsp powdered sweetener, juice of 1 lemon and grated lemon zest.
Bake in the pre-heated oven for about 40 mins, or until golden brown, shrinking away from the sides of the tin and springy to the touch. While the cake is still warm, make the lemon drizzle topping. Mix together the sugar and lemon juice, and pour over the warm cake.
With a citrusy lemon flavour and sticky sweet drizzle, Mary Berry's lemon drizzle cake recipe is sure to tantalise the taste buds. This recipe serves eight... Mary Berry's lemon drizzle cake has a light and zesty lemon sponge glazed with crunchy lemon drizzle icing, made with simple sugar and lemon juice mixture.
Low carb lemon cream cheese frosting: Mix 1 cup / 240g cream cheese, 4 tbsp powdered sweetener, juice of 1 lemon and grated lemon zest. Spread over the cooled sugar free lemon cake.