Indulge in a slice of pure bliss with our luscious Easy Lemon Loaf Cake! Bursting with zesty lemon flavor and topped with a heavenly white drizzle icing, this delightful treat is not only delicious but also guilt-free. Made with a combination of alternative flours and sweetened with Swerve sweetener, this is another of our gluten-free desserts that offer a tender texture and irresistible taste, that leaves you wanting more. This easy lemon loaf cake is sure to satisfy your sweet cravings without compromising on flavor. It’s one of our low calorie desserts that offer the perfect combination of sweet and tangy. You can enjoy every slice knowing that you’re treating yourself to a healthier indulgence without sacrificing on taste! Let’s get baking!
Ingredients
Ingredients
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/4 cup millet flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter , melted
- 3/4 cup Swerve granular sweetener
- 3 large eggs
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 cup unsweetened almond milk
- 1 teaspoon vanilla extract
For the White Drizzle Icing
- 1/2 cup Swerve confectioners sweetener
- 1 – 2 tablespoons fresh lemon juice
- 1 tablespoon unsweetened almond milk
Instructions
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and line a loaf pan with parchment paper, leaving an overhang for easy removal.
- 2
In a large mixing bowl, whisk together almond flour, coconut flour, millet flour, baking powder, baking soda, and salt until well combined.
- 3
In another bowl, beat melted butter and Swerve sweetener together until smooth. Add eggs, one at a time, beating well after each addition.
- 4
Stir in lemon juice, lemon zest, almond milk, and vanilla extract until evenly combined.
Gradually add the dry ingredients to the wet ingredients, mixing until a smooth batter forms.
- 5
Pour the batter into the prepared loaf pan and spread it evenly.
- 6
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- 7
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- 8
Meanwhile, prepare the white drizzle icing by whisking together Swerve confectioners sweetener, lemon juice, and almond milk until smooth. Adjust the consistency by adding more lemon juice or almond milk as needed.
- 9
Once the cake has cooled, drizzle the icing over the top using a spoon or piping bag.
- 10
Slice the Lemon Bliss Loaf Cake and serve.
Equipment
Equipment
- Whisk
- Mixing bowls
- Loaf pan
- Parchment paper
- Mixer
- Oven
- Wire rack
Nutrition
Nutrition
| Calories | 220kcal |
| Carbohydrates | 13g |
| Cholesterol | 75mg |
| Fat | 17g |
| Fiber | 3g |
| Protein | 6g |
| Saturated Fat | 6g |
| Sodium | 150mg |
| Sugar | 1g |
| Trans Fat | 0g |
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