Lemon Drizzle Cake
This vibrant, moist, delicious, and refreshing lemon drizzle cake is out of this world amazing! You can serve this keto lemon cake recipe for a dinner party, barbecue, holiday dessert table, or any other reason you can think of. It’s the perfect dessert to win over a crowd. This keto lemon cake recipe is low carb, keto, gluten-free, grain-free, sugar-free, and Trim Healthy Mama friendly.
If you love all things lemon, then you should really try this lemon cake. I think I love lemon recipes because they are a perfect combination of tangy and light. Plus, they go with almost all other recipes so you can serve the lemon drizzle cake for all occasions.
Another reason why this lemon drizzle cake is a hit at my house is that it looks as appetizing as it tastes. I think making food that’s visually appealing is so important and this lemon cake is a winner.
Lemon Drizzle Cake Ingredients
Lemon Cake:
- Cottage cheese – You will be amazed by how moist this lemon cake is because of the cottage cheese.
- Butter softened – Make sure the butter isn’t melted, just softened.
- Trim Healthy Mama Gentle Sweet or my sweetener – This gives the lemon drizzle cake the perfect sweet flavor it has.
- Eggs – They aid in making the lemon dessert tender and are an excellent binder.
- Lemon juice – Adds the tangy flavor we know and love with lemon desserts.
- Almond flour – Makes the cake tender and tastes so good.
- Coconut flour – You don’t need tons of coconut flour, just a little bit.
- Baking powder – This will get the rise that you’re looking for.
- Lemon zest – Just a little bit goes a long way.
Lemon Drizzle:
- Powdered erythritol – It’s perfectly sweet and makes this drizzle amazing.
- Lemon extract – Add some zing to the drizzle with lemon extract.
- Water – You only need a teaspoon or so.
How To Make Lemon Drizzle Cake
Step 1: Grease a bundt pan, give it a sprinkle of almond flour and preheat the oven to 350 degrees F.
Step 2: Mix the cottage cheese, butter, and sweetener in your food processor until it’s smooth. Then add the eggs, lemon juice, flours, baking powder, and zest. Once it’s combined well add it to the prepared pan. The batter will be thick.
Step 3: Bake the lemon cake until it’s a deep brown color and the center has firmed up.
Step 4: Drizzle the baked with lemon glaze after it’s completely cooled.
How Do You Store Lemon Cake?
You should store the lemon drizzle cake in an airtight container or bag. You can leave the entire cake together and slice off a piece as needed. Or if you want, you can slice the lemon pound cake into individual servings and store it that way. It will age best if you wrap it with plastic wrap or aluminum foil before placing in an airtight container. This gives the lemon bundt cake an extra layer of protection. You can keep the cake on the counter, in the pantry or in the refrigerator depending on your preference.
Can You Freeze Cake?
Yes, absolutely you can freeze this lemon cake recipe. You should make sure it’s protected from the frigid air in the freezer by placing it in an airtight freezer container. You can wrap each piece separately then place them all in a large freezer bag too. Then just grab out a piece as you want one.
To thaw the lemon cake, place it in the fridge or on the counter until it’s defrosted. Then you can eat it. You could zap it in the microwave for a few seconds if you want it warm also.
This lemon drizzle cake will last 3-4 days on the counter or in the refrigerator.
How Do You Know When Keto Lemon Cake Has Spoiled?
The lemon drizzle cake is naturally moist, but it shouldn’t be overly moist or watery. That’s one indication is starting spoiling. Additionally, if you see that it’s super dried out or crumbles apart, it’s probably started going bad. It should never smell bad or have mold on it if it’s still good. If you are ever in doubt, it’s best to toss it. The lemon cake will last around 2-3 months in the freezer. It’s great for leftovers!
Still Craving Lemon Desserts?
Try some of these flavorful and easy to make lemon desserts that my readers love!
- Lemon Curd Tart Recipe
- Keto Lemon Cookies
- Sour Lemon Gumdrops
- Sugar Free Lemon Bars
- Keto Lemon Pound Cake
- Lemon Blueberry Cheesecake Crumb Bars
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Lemon Drizzle Cake
Ingredients
- 1 cup cottage cheese
- 6 tbsp butter, softened
- 3/4 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 6 eggs
- 4.5 tbsp lemon juice
- 2 1/2 cup almond flour
- 3/4 cup coconut flour
- 3 tsp baking powder
- 2 tsp lemon zest
Lemon drizzle:
- 1/2 cup powdered sweetener
- 1 tsp lemon extract or zest
- 2 tsp water add more as needed to get the right consistency
Instructions
- Preheat oven to 350. Grease a standard 10 cup bundt pan butter the insides really well.
- Combine the cottage 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.
- Transfer the batter to the prepared bundt pan. The batter will be thick.
- Bake for 55-65 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).
- Cool for 10 minutes in the Bundt pan. Run a knife around the edges and then remove it from the pan. Cool completely.
- Mix the ingredients for the glaze adding the water one teaspoon at a time. Drizzle the glaze on top of the cooled cake.
Notes
Nutrition
This cake was soooo moist with a soft velvety crumb. Absolutely delicious!! The second time I baked it I forgot to set my timer and suspect I over baked it. It was dry and crumbly. My own fault! I’ll try again and watch my baking time more carefully.
Very yummy!!! Was looking for a recipe to use up some Cottage cheese we had that wasn’t just cheese cake. I ended up omitting the lemon and using vanilla. So good and moist!! Thank you!!
Made this today and just tried a slice. I used monk fruit for sweetener, but that’s the only change. I didn’t bother to ice as it was plenty sweet. My center was a tad too moist so I assume I should have baked longer. But, I went well over the recommended time. Taste is fantastic and it slipped right out of the pan and was beautiful! I was so proud myself. Thank you for such a easy tasty cake!
Could you make this recipe with a normal hand mixer rather than a food processor?
Yes
This came out great but I have a question about nutrition facts. I put them into My Fitness Pal (just loaded your ingredients and the number of servings into their recipe builder and they came out to:
Cals 220
Fat 10.2g
Carbs 30.8g
Protein 8.3g
I’m not sure which set of nutrition facts to use now. Can you tell me how you get yours?
I have a built-in nutrition calculator that manually subtracts the sugar alcohols in the sweetener. MFP does not do that.
Other than sticking to my Bundt pan, despite great efforts to avoid it, this recipe is divine. I made double the glaze to cover my “oops.” I did use lemon juice and zest in the glaze instead of lemon extract. I did have to add the flours a little at a time and pulse to combine because my food processor was just barely big enough to hold everything, but it worked out fine. My co-workers loved it also. One, who’s diabetic, asked me to make again next month for her birthday. Win, win. I think I’ll use a tube pan next time and sprinkle some toasted sliced almonds on top of the glaze. Thanks for another great recipe Taryn.
I’m glad you enjoyed it despite the sticking! I’ve been working on a different bundt recipe recently and not having it stick is the hardest part.
This cake was easy to make and it did not disappoint. It was moist and flavorful! I’ve made it three times already!
Really loved this! The cottage cheese is not something I’d have ever thought of but even using low-fat it made a really luscious batter! I used an immersion blender to break down the curds with all the liquids, then mixed wet and dry by hand. Baked in two loaf mans for 45 minutes (might try 40 next time as the crust was a liiiittle too brown) and it came out great!
Next time I think I’ll add more sweetener to the batter and forgo the drizzle to offset the cooling effect of straight erythritol hitting the tongue. I might add more lemon zest as well because I’m a sucker for the flavor. Thanks for the awesome recipe!!
This looks delicious! Thank you for sharing!
Mine was pretty dry but had good flavor. What can I do to make it less dry?
Is it possible you baked it too long? This should not be dry. Did you sub any ingredients? The easiest way to save any dry cake is to make it into a poke cake. Poke some holes and drizzle a liquid over it. For this one, I’d make a lightly sweetened lemon sauce and drizzle that on it.
Wow. I have baked cakes for years…wedding cakes, birthday cakes, etc. Being on THM has been pretty enjoyable EXCEPT for baked goods for me. I LOVE baking. And I LOVE eating baked goods. Every recipe I’ve tried has always been disappointing. Too heavy. Too crumbly. Too dry. Not light, fluffy, moist and tasty.
This however, is delish. It is heavy, yes, but like a pound cake should be. It’s still moist! And not crumbly like so many cakes baked with almond flour.
Thank you so much for sharing this one with us!
This looks beautiful! That’s the thing I love about this lemon cake – it’s perfect for all seasons!
How long do I cook if making muffins
20-25 minutes at 350 should work. You want them to be slightly firm to the touch in the middle, not jiggly.