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Best Keto Lemon Cake Recipe

Desserts
Gluten Free
Quick Easy
Vegetarian
★★★★☆
4.7/5
(2364 reviews)
By Zylo Nutritionist Team
Best Keto Lemon Cake
Zylo Recipes

Description

Imagine a cake that captures the bright, sunny essence of lemon in every bite. This tiered lemon cake is a delightful creation, perfect for anyone who appreciates the refreshing zest of citrus. The cake itself is incredibly tender, boasting a soft crumb that practically melts in your mouth.

Infused with the pure flavors of lemon, both extract and fresh juice contribute to its vibrant taste. Once baked to a golden perfection, the cake layers are stacked high, each separated by a generous spread of fluffy lemon buttercream. This buttercream is light and airy, providing a creamy counterpoint to the cake's delicate texture.

The combination of cake and frosting creates a harmonious balance of flavors and textures that is simply irresistible. The result is a moist, layered cake with a wonderful tartness that awakens the palate. It’s a cake that manages to be both comforting and invigorating, perfect for an afternoon tea or a special celebration.

While this cake is vegetarian, allowing those following the diet to enjoy it, for the best results, always opt for freshly squeezed lemon juice. Its superior flavor elevates the cake to new heights. The cake keeps well in the refrigerator for up to a week, ensuring you can savor its lemony goodness over several days.

While delicious chilled, it's at its best when served at room temperature. This allows the buttercream frosting to regain its creamy smoothness, enhancing the overall sensory experience. Each forkful offers a symphony of flavors – the tangy lemon, the sweet buttercream, and the soft, yielding cake – making it a truly memorable dessert.

Preparation Time

Prep Time
30 min
Cook Time
20 min
Total Time
50 min

Nutrition Information

Per 1 piece serving
C
Calories
302 Kcal
C
Carbs
7 g
Fi
Fiber
1 g
Sugar
2 g
P
Protein
6 g
C
Fats
28 g
Saturated Fats 14 g
Unsaturated Fats 12 g
Cholestrol 113 mg
Sodium 152 mg
Potassium 39 mg
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Ingredients

    1.
    Almond flour
    Almond flour
    3 cup
    2.
    Powdered Erythritol (Icing Sugar)
    Powdered Erythritol (Icing Sugar)
    1 cup
    3.
    Baking powder
    Baking powder
    2 tsp
    4.
    Coarse Kosher Salt
    Coarse Kosher Salt
    0.25 tsp
    5.
    Butter
    Butter
    0.5 cup
    6.
    Raw egg
    Raw egg
    2 large
    7.
    Lemon extract
    Lemon extract
    2 tsp
    8.
    Almond milk
    Almond milk
    0.25 cup
    9.
    Lemon juice
    Lemon juice
    0.25 cup
    10.
    Butter
    Butter
    0.5 cup
    11.
    Lemon juice
    Lemon juice
    0.25 cup
    12.
    Powdered Erythritol (Icing Sugar)
    Powdered Erythritol (Icing Sugar)
    1 cup

Instructions

    1.
    Preheat the oven to 350 F. Combine the dry ingredients for the cake, including almond flour, 1 cup powdered sweetener, baking powder, and teaspoon of kosher salt. Whisk well to combine.
    2.
    Then, melt the butter and add it to the dry ingredients. Add in the eggs, lemon extract, almond milk, and cup freshly squeezed lemon juice. You can opt for bottled lemon juice, but freshly squeezed lemon is so much more flavorful. Opt for pasture-raised eggs for this recipe as they have a higher nutrient content.
    3.
    Spray two 6 cake pans with nonstick spray and line the bottoms with parchment paper. Divide the lemon cake batter between the two cake pans. Spread the batter evenly in the pan with an offset spatula.
    4.
    Bake the two pans in the oven at the same time. Rotating them halfway through the baking time. Bake the cakes for 15-18 minutes until the tops of the cakes have small spots that are starting to turn brown. Once the cakes are baked, allow them to cool completely inside the cake pans. Then, run a knife around the cakes to loosen them. Do not remove them from the cake pans until the frosting is ready and you are prepared to assemble the cakes.
    5.
    To make the frosting, be sure to begin with room temperature butter. Combine the stick of butter with 2 tablespoons of lemon juice and 1 cup of powdered sweetener in the bowl of a stand mixer fitted with a paddle attachment. Whip the butter mixture on medium-high speed for 5-7 minutes until the frosting is very, very pale in color. Adding a pinch of salt will help to accentuate the flavors.
    6.
    Invert the first cake onto a serving plate. Tap the bottom of the pan to release the cake. Spread some frosting on the top of this cake and make it smooth with an offset spatula.
    7.
    Do the same to the second cake by inverting it on top of the first cake layered with the frosting. Top the cake with the remaining frosting and spread the frosting evenly on top. Decorate the top of the cake with fresh lemon slices, if desired, but it is optional. Serve immediately. Store any unfinished lemon cake in the refrigerator.