Moist Lemon Cake Recipe

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How do you make a sugar free lemon cake? Start by mixing together your dry ingredients and set that aside. In another mixing bowl, whisk together …

Rating: 5/5(39)
1. Preheat the oven to 180C/350F. Grease a 9-inch cake pan and line with parchment paper. Set aside.
2. In a small bowl, whisk together the almond flour and baking powder and set aside. In a mixing bowl, whisk together the rest of the ingredients until completely combined.
3. Gently add in the dry ingredients and mix well. Transfer the batter into the lined cake pan and bake for 25 minutes, or until a skewer comes out clean. Let the cake cool completely before frosting.
4. In a mixing bowl, add all the ingredients and beat together until combined. If too thin, add more sugar free powdered sugar.

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Low Carb Lemon Loaf 2 cups (about 200g) Blanched Almond Flour 3/4 cup Golden Monkfruit Extract (Use Code OMGKETO15 save 15%) 1/2 Cup …

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Bake the low carb pound cake in the oven for about 45 - 50 minutes until golden and you can insert and remove a skewer without crumbs sticking. …

Rating: 5/5(57)
1. Preheat the oven to 350F / 175C / 155fan. Generously grease a bundt tin with butter. If using a rectangular loaf pan or springform, line the bottom and sides with baking / parchment paper.
2. Melt the butter in a saucepan or microwave until just warm. Allow to cool for a couple of minutes and add the egg yolks. Whisk with a balloon whisk or with an electric mixer to combine. Then whisk through the yoghurt and lemon juice.
3. Place all the dry ingredients in a clean mixing bowl and stir to combine. Also add in the lemon zest, reserving 1 tsp for decorating the cake later.
4. Add the wet ingredients to the dry and fold together with a spatula or blend with an electric mixer.

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Preheat microwave oven to 350 degrees. Take a loaf pan and line with parchment. Add butter, sweetener, and cream cheese to the food processor and pulse until smooth. Then, combine eggs, baking powder, lemon zest, coconut flour, almond flour, and lemon juice, and pulse until thoroughly integrated. Shift the mixture to the prepared loaf pan.

Rating: 5/5(30)

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Preheat oven to 350 degrees F. Lightly coat three 6-inch round cake pans or two 8-inch cake pans with nonstick baking spray and line the bottom …

1. FOR THE LEMON CAKE:
2. Preheat oven to 350 degrees F.
3. Lightly coat three 6-inch round cake pans or two 8-inch cake pans with nonstick baking spray and line the bottom with parchment paper rounds. Set-aside.
4. In a medium mixing bowl, whisk the almond flour, coconut flour, baking powder, baking soda and salt together. Set aside.

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Fourth Step: Bake the keto lemon pound cake for 60-70 minutes. The center will be firm, and the edges will be a deep golden brown when it’s done. …

Rating: 5/5(109)
1. Preheat oven to 350. Line a standard loaf pan with parchment.
2. Combine the cream cheese, butter, and sweetener in the food processor. Pulse until smooth. Add the eggs, lemon juice, flours, baking powder, and zest. Pulse until well combined.
3. Transfer the batter to the prepared loaf pan. The batter will be thick.
4. Bake for 60-70 min or until the center feels firm when lightly pressed and the edges are deep golden brown. (Check at 45 minutes and cover with foil if getting too brown).

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Low Carb Lemon Coconut Cake. The lemon zest and juice really balance the coconut well. As for the lemon, cream cheese and yogurt icing, …

Rating: 4/5(86)
1. Mix ground almonds, coconut, baking powder, sweetener and psyllium husk together.
2. Mix the softened cream cheese with the natural yogurt.

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Lemon Cake Ingredients 2 1/4 cups blanched almond flour 260 grams 1/4 cup coconut flour 1/2 teaspoon xanthan gum 1 cup Swerve confectioners …

Rating: 4.3/5(10)
1. Grease a one layer cake pan. Can use a 8 inch or 9 inch. I used a 9 inch.
2. Mix lemon juice with confectioners sugar.
3. Whip butter first. add in confectioner's sugar and then add in lemon juice.

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Prepare the needed ingredients. Start with the base. Mix the shredded coconut, almond flour, coconut flour, baking powder, lemon zest and sweetener together in a bowl. Set …

Rating: 4.6/5(5)
1. Preheat the oven to 300F and place butter in a rectangular baking pan. In a medium mixing bowl, mix all the solid ingredients with a spoon: almond flour, coconut flour, shredded coconut, baking powder, lemon zest, and sweetener.
2. With the blender, mix the butter and the eggs and add the mixture of flour little by little until a homogeneous mixture is obtained.
3. Put in the mold and bake for about 30 minutes. Once cooked, remove from the oven and allow it to cool.
4. For the topping, mix all the ingredients in the mixer and cover the cake with the topping when the cake is cold. You can sprinkle extra lemon zest and unsweetened shredded coconut on top to decorate.

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This deliciously light sponge is a low carb take on a classic lemon drizzle cake. Xylitol replaces sugar in both the cake and to create a perfectly crunchy lemon infused topping. Made with …

Rating: 4.5/5(84)
1. Preheat the oven to 340 degrees Fahrenheit and line a loaf tin with baking paper.
2. Add the ground almonds to a large mixing bowl with the baking soda and salt. Stir to combine.
3. Bring the butter to room temperature to ensure it is soft and add to a mixing bowl with 5 tablespoons of xylitol.
4. Cream the butter and xylitol together to a smooth paste and add the eggs and vanilla extract. Beat together well to combine until smooth (you can do this by hand or in a mixer).

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In a medium mixing bowl, mix egg yolks, SCANT ¼ cup of Swerve, vanilla and lemon zest and juice until well combined. Pour wet ingredients into bowl of dry ingredients and mix …

1. Get started: Preheat oven to 325 degrees. Thoroughly grease a 9”cake pan (with butter or coconut oil) on all sides. Line bottom of pan with parchment paper (I simply use a 9” parchment round) and grease parchment paper with more butter or oil. Lightly dust the pan with a few tablespoons of almond flour. Wash and cut strawberries as indicated.
2. Make the batter: In a large bowl, whisk together almond flour, baking powder and salt. In a medium mixing bowl, mix egg yolks, SCANT 1/4 cup of Swerve, vanilla and lemon zest and juice until well combined. Pour wet ingredients into bowl of dry ingredients and mix until a thick dough forms. In a separate bowl, beat egg whites with an electric mixer on high until soft peaks form. Slowly add a SCANT 1/4 cup of Swerve to egg whites and beat until combined. Gently fold egg whites, 1/2 cup at a time, into dough mixture until whites are fully incorporated.
3. Bake: Pour batter into pan and smooth top with a spatula. Gently arrange strawberries on top of batter. Strawberries should slightly sink but still be exposed on top. Bake cake for 20 to 30 minutes (start keeping a careful watch after 20 minutes) or until golden brown and a toothpick (or other tester) comes out clean.
4. Finish and serve: Remove cake from oven and let cool in pan for 10 minutes. Run a small spatula or knife around edge of pan to loosen cake. Remove cake from pan and place on wire rack to finish cooling. Slice and serve with sugar-free whipped cream.

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rind of a lemon In a mixing bowl add soft cream cheese and melted butter, blend with an electric mixer. Add zest, lemon juice, extract, stevia and mix well Add in eggs one at a time and mix well In a separate bowl add almond flour, baking powder and salt, stir to mix well Add the almond flour mixture to the liquid and mix well

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This Low-Carb Lemon Loaf Cake is soft, moist, and bursting with lemon flavor! Adding the fluffy lemon frosting makes it absolutely heavenly! Amazingly free from gluten, …

Rating: 4.3/5(10)
1. Preheat the oven to 325. Line a small bread pan with 2 strips of parchment paper (crossways) for easy removal
2. Add palm shortening to a stand mixer with the paddle attachment (a hand mixer works, too).

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Instructions. In a small bowl add the coconut flour, almond flour, erythritol, baking powder, and lemon zest. Mix well. Add the remaining ingredients and mix until just combined. …

1. In a small bowl add the coconut flour, almond flour, erythritol, baking powder, and lemon zest. Mix well.
2. Add the remaining ingredients and mix until just combined.
3. Grease a large microwave-safe mug, bowl or ramekin and pour in the batter.
4. Microwave for 1-2 minutes, until the cake has risen and there is no raw batter visible.

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A moist and tasty flourless lemon cake. This moist lemon almond cake recipe is as simple as you can get with cake recipes. Not only does it …

Rating: 4/5(1)
1. Wash the lemons, put them in a pan, cover with water and bring to the boil. Leave to cook gently for about 45 minutes. Leave to cool. Drain the lemons and cut them into pieces to remove any pips. Put the lemons into a food processor and whizz to a puree.
2. Preheat the oven to 150C/300F degrees.
3. Line a 20cm springform cake tin with baking parchment.
4. Whisk the eggs and erythritol together for about 5 minutes until they are very pale and thick.

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Frequently Asked Questions

How do you make a moist lemon pound cake on keto?

The trick to making this keto pound cake moist is in the sour cream and cream cheese. With these creamy ingredients, you'll make on of the most moist lemon pound cake recipe you've ever tried. Preheat oven to 350 degrees. Grease a 6-cup bundt pan and set aside.

How can i make a low carb cake recipe?

Or, you can make this recipe low carb by using low carb Carbalose flour . Baking Powder- 2 teaspoons. Salt- ¼ teaspoon (basically a pinch will do). Butter- 1 cup (2 sticks) softened to room temperature. Sugar Alternative- 1 ¾ cups, 1:1 equivalent to sugar. Granular is recommended. Eggs- 4. Milk, half and half, or similar dairy- 1 cup.

What is the best recipe for a lemon cake?

Preheat oven to 325 and line bread pan with parchment paper. Melt butter and allow it to cool. Beat eggs, Monkfruit Classic, cream cheese, heavy whipping cream, vanilla, salt, and baking powder until combined. Add melted butter, coconut flour, lemon zest, and lemon juice to the mixture and beat again until combined.

Is lemon cake keto friendly?

This keto lemon cake is a moist and fluffy cake that is made in one bowl and full of lemon flavor! No grains and no sugar needed, it’s the PERFECT low carb cake sure to impress! 2 grams net carbs per slice. When it comes to keto desserts to impress others with, I love making a chocolate cheesecake, peanut butter pie, and this easy lemon cake.

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