Sugar free lemon cake sliced with icied glaze recipe — that’s exactly what you’re getting here, and it’s as delicious as it sounds. This moist, tangy lemon loaf skips the refined sugar but delivers big on citrus flavor and that classic sweet drizzle finish.
Whether you’re baking for someone with dietary restrictions or just want a better-for-you treat, this easy recipe brings it home.
In the steps ahead, I’ll walk you through how to make a sugar free lemon drizzle, explain what makes the glaze work without real sugar, and show you exactly how to sweeten a cake without sacrificing taste or texture.
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sugar free lemon cake sliced with icied glaze recipe
- Total Time: 1 hour
- Yield: 1 loaf (8–10 slices) 1x
Description
A moist and tender sugar free lemon cake topped with a fresh lemon glaze. Sweetened naturally and perfect for brunch, snacks, or dessert.
Ingredients
1 ½ cups all-purpose flour (or almond flour for low-carb)
1 tbsp baking powder
¼ tsp salt
3 large eggs
⅓ cup Greek yogurt (or sour cream)
¼ cup fresh lemon juice
1 tbsp lemon zest
½ cup powdered erythritol (or monk fruit sweetener)
1 tsp vanilla extract
Instructions
Preheat oven to 350°F. Line a loaf pan with parchment paper and grease lightly.
In a mixing bowl, whisk eggs, yogurt, lemon juice, lemon zest, vanilla, and sweetener until smooth.
In another bowl, mix flour, baking powder, and salt.
Add dry ingredients to wet and stir until just combined. Do not overmix.
Pour batter into loaf pan. Smooth top and bake 45–50 minutes.
Cool in pan for 10 minutes, then transfer to rack to cool fully.
Mix ½ cup powdered erythritol with 2–3 tbsp lemon juice to make the glaze.
Drizzle glaze over cooled cake and let set for 15 minutes before slicing.
Notes
You can substitute almond flour, but add 1 extra egg and reduce yogurt slightly for best results.
Allulose can be used for a softer glaze texture.
Freeze individual slices with parchment between them for easy single-serve thawing.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: sugar-free
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 135
- Sugar: 1g
- Sodium: 115mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
Table of Contents about sugar free lemon cake sliced with icied glaze recipe
Ingredients & Substitutions That Work
The Right Sugar Substitutes Make All the Difference
When preparing a sugar free lemon cake sliced with icied glaze recipe, your sweetener choice makes or breaks the results.
Traditional powdered sugar is off the table, but powdered erythritol or monk fruit delivers a clean sweetness without aftertaste.
These work especially well in both the cake and glaze, offering that glossy drizzle and tender crumb you’re craving.
If you prefer a softer texture and milder flavor, allulose is a fantastic substitute. It bakes evenly and doesn’t recrystallize, giving your glaze a smooth finish.
This makes your sugar free lemon cake taste just like a classic iced loaf, only without the sugar spike.
Lemon, Flour, and Pantry Staples You Already Have
This sugar free lemon cake sliced with icied glaze recipe is built on basic ingredients. All-purpose flour provides reliable structure, while Greek yogurt or sour cream gives the loaf its rich, moist interior.
For gluten-free or low-carb versions, almond flour works with slight changes—more egg and a touch less liquid.
What brings it all to life is lemon. You’ll use both zest and juice: zest for brightness, juice for punch.
It’s what turns a plain cake into a tangy lemon showstopper. Don’t use bottled juice—fresh lemon juice and zest are key to the flavor you want here.
Finish it off with a glaze made from powdered sweetener and lemon juice. Drizzle it over the cooled cake and let it set into a pretty iced top that shines on every slice.
I love how this cake looks when served—sliced neatly on a wooden board, with that sugar free lemon drizzle catching the light. It’s perfect for brunches, afternoon tea, or even as a light dessert after dinner.
If you love bright citrus bakes, don’t miss our sugar free lemon blueberry pudding cake — another easy treat packed with flavor and made from scratch.
Step-by-Step Instructions to Bake It Right
Prep, Mix, and Bake with Confidence
Let’s break down this sugar free lemon cake sliced with icied glaze recipe into easy steps that guarantee results.
First, preheat your oven to 350°F and grease a standard loaf pan. Line it with parchment paper for easy removal. This simple step helps your cake bake evenly and makes cleanup a breeze.
In a large mixing bowl, whisk together the eggs, Greek yogurt, lemon zest, lemon juice, vanilla extract, and powdered sweetener.
Make sure everything is well combined—no pockets of yogurt or stray clumps of sweetener. This is the flavor base of your cake.
In a separate bowl, mix your dry ingredients: all-purpose flour, baking powder, and salt. Gradually add the dry mix to your wet ingredients, stirring gently with a spatula or wooden spoon. Don’t overmix here—a few small lumps are fine. Overmixing can toughen your loaf.
Pour the batter into your prepared pan, smoothing the top. Bake for 45–50 minutes or until a toothpick comes out clean.
Your kitchen will smell like a lemon bakery by the 30-minute mark—resist the urge to open the oven door too early.
Glazing and Slicing the Perfect Loaf
Once your lemon cake is out of the oven, let it cool in the pan for 10 minutes, then lift it out using the parchment and cool completely on a wire rack.
Cooling is key—if it’s too warm, the glaze will melt right off.
Now for the iced finish: combine powdered erythritol (or monk fruit) with fresh lemon juice. Stir until smooth and pourable.
Drizzle over the cooled loaf and let it set for 10–15 minutes. The result? A glossy lemon glaze that finishes off this sugar free lemon cake sliced with icied glaze recipe beautifully.
Serving, Storage & Pro Tips
How to Serve Your Lemon Cake Like a Pro
This sugar free lemon cake sliced with icied glaze recipe isn’t just a healthy twist—it’s a showstopper when served right.
Once the glaze sets, slice the loaf into even pieces using a sharp serrated knife. Serve it on a simple wooden board or white plate to let the glossy lemon glaze shine.
It pairs beautifully with unsweetened tea or a cup of light roast coffee. For a brunch spread, add fresh berries and a dollop of whipped coconut cream to elevate the presentation without adding sugar.
If you’re serving guests, garnish with a sprinkle of extra lemon zest right before plating.
This cake holds its shape beautifully, which makes it ideal for slicing ahead. Just make sure the glaze is completely dry before wrapping.
Storing and Making Ahead the Smart Way
To store, wrap the cooled loaf in parchment and keep it in an airtight container at room temperature for up to 3 days. Refrigerating works too—especially if your kitchen runs warm—but let it come to room temp before serving so the texture stays soft.
Freezing? Absolutely. Slice the loaf first, place parchment between each slice, and store in a zip-top freezer bag.
When you’re ready, defrost one piece at a time. A quick warm-up in the microwave brings it back to life.
Here’s a pro tip: mix a double batch of the glaze and freeze it separately. That way, even after freezing, each slice of this sugar free lemon cake sliced with icied glaze recipe gets a fresh drizzle before serving.
No fuss, no sugar—just flavor.
Frequently Asked Questions
How to make sugar free lemon drizzle?
To make sugar free lemon drizzle, simply combine powdered erythritol (or monk fruit) with fresh lemon juice.
Mix until it’s smooth and pourable.
This drizzle sets beautifully and finishes the sugar free lemon cake sliced with icied glaze recipe with a bright citrus shine.
What is the glaze for lemon drizzle cake?
Traditionally, lemon drizzle cake uses a glaze made from powdered sugar and lemon juice. In a sugar free version, swap the sugar for a powdered sweetener like erythritol or monk fruit.
What glaze for lemon cake?
The best glaze for lemon cake—especially in a sugar free lemon cake sliced with icied glaze recipe—is a mix of powdered low-carb sweetener and lemon juice.
How to sweeten a cake without sugar?
You can sweeten a cake naturally by using monk fruit sweetener, stevia, erythritol, or allulose.
Conclusion
This sugar free lemon cake sliced with icied glaze recipe is proof that dessert doesn’t need refined sugar to be satisfying. With bright lemon flavor and a glossy glaze, it’s a loaf you’ll be proud to serve—whether it’s brunch, snack time, or dessert.
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