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.

sugar free lemon cake sliced with icied glaze recipe

Name: sugar free lemon cake sliced with icied glaze recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
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

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

Scale

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

Cook Mode Prevent your screen from going dark

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