Low Carb Lemon Drizzle Cake
Here’s a lemon drizzle cake that’s low-carb, keto-friendly, and absolutely bursting with flavor. Made with our Justine’s Keto Victoria Sponge Cake Mix, this recipe is a breeze: simply follow the instructions on the packet, add fresh lemon zest, and bake to golden perfection. While it’s in the oven, whip up a quick lemon glaze with powdered sweetener and fresh lemon juice for that extra zing. Pour it over the warm cake, let it soak in, and enjoy every moist, lemony bite. Perfect for a low-carb treat that tastes anything but!
Ingredients
- 1 pouch Justine's Keto Victoria Sponge Cake Mix, prepared to the recipe on the back of the packet
- Zest of two lemons
- 100g powdered sweetener (I used monk fruit sweetener wizzed in the nutribullet to form a fine powder)
- 1/2 cup lemon juice
Method
- Prepare the Justine's Victoria Sponge Cake Mix to the recipe instructions on the back of packet.
- Mix in the zest of two lemons into mixture at the end before putting in cake tin.
- Bake cake to packet instructions .
- While the cake is in the oven, make the lemon glaze by combining powdered sweetener with lemon juice.
- Remove the cake from the oven, while the cake is still warm, pour the lemon glaze over top and allow to soak in.
- Slice and enjoy!
Share this
Popular Recipes
