Lemon drizzle was one of my dad’s favourite cakes (the other was my apple and cinnamon cake). This is a low carb/grain free version which is super-moist, even a few days after it has been cooked. This is also lovely with some blueberries mixed into the batter before cooking.
Makes 10 slices (2lb loaf tin)
Nutritional information Per Serving
1.9g net carbohydrates
75g Erythritol blend, xylitol
100g full fat cream cheese
90g ground almonds
40g coconut flour
1 tsp baking power
3 unwaxed lemons, zest and juice
Preheat oven to 170ºc/gas mark 3.
Beat the butter, cream cheese, and sweetener together until pale and creamy. Add the lemon zest (leave the juice to one side, ready to pour on the cake whilst baking)
Add all the remaining ingredients (apart from the lemon juice) and combine well.
Pour into your lined loaf tin.
Place into the oven and bake for 45-50 minutes.
Once the cake looks slightly golden on top, but still not quite done, you can remove and pour some lemon juice on the cake. Pop straight back into the oven. You can do this every 5 minutes until cooked or you have used or your lemon juice!
To check the cake is cooked, place a knife or skewer into the centre of the cake, it should come out clean.
Leave to cool completely - any cake made with almond or coconut flour needs to cool or it can be very very crumbly.
Once cooled, store in an airtight container.