This Lemoniest Low Carb Cake is moist, tangy and super easy to make. In a large bowl cream together the butter and the erythritol until fluffy, about 1 minute. Add the remaining ingredients except the lemon juice and zest. Combine with a hand mixer until well incorporated for another minute. Scraping down sides of bowl when needed.
Lemon Chiffon Cake is a famously light and fluffy lemon sponge cake that's delicious on its own or served with whipped cream and berries. Preheat oven to 325F. Have a 10 inch angel food tube pan ready, but don't grease. Whip the egg whites and cream of tartar just until stiff peaks form.
In a large bowl, combine the first 7 ingredients. Sift together the flour, sugar, baking powder and salt; gradually beat into lemon mixture until smooth. In a small bowl, beat egg whites until foamy. Add cream of tartar; beat until stiff peaks form. Gently fold into the lemon mixture. Pour into an ungreased 10-in. tube pan.
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.