Cooled for ten. When released from the pan and the cake was still warm, I doused it with a lemon syrup I'd made, which was 1/3 cup fresh lemon juice and 1/3 cup sugar, dissolved over low heat in a small pan. Also more limoncello in it. The glaze, with its butter and lemon juice (and limoncello, again) made for a nice tangy sweetness. Wonderful
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These scrummy keto lemon muffins (cake tho, right?) are the perfect way to celebrate the onset of Spring! Boasting a tender lemon low carb muffin base, with a crunchy streusel topping and a sweet and tart lemon glaze – it’s everything you’ve ever wanted a in a keto almond flour muffin recipe! Great for breakfast, a snack, or even dessert…
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