Keto Lemon Drizzle Loaf Cake
  • prep time

    prep time

    15 min

  • cook time

    cook time

    45 min

  • ready time

    ready time

    1 h 0 min

Keto Lemon Drizzle Loaf Cake

88 ratings

This deliciously light sponge is a low carb take on a classic lemon drizzle cake.

Xylitol replaces sugar in both the cake and to create a perfectly crunchy lemon infused topping.

Made with ground almonds, the batter is blended in a food processor until perfectly smooth creating a fluffy yet moist cake.

Perfect with afternoon tea!

  • Net Carbs

    2.5 g

  • Fiber

    2.2 g

  • Total Carbs

    8.7 g

  • Protein

    6.1 g

  • Fats

    16.3 g

188 cals

Keto Lemon Drizzle Loaf Cake


  • Xylitol Sweetener

    Xylitol Sweetener

    5 tablespoon

  • Egg


    4 medium

  • Beverages Almond Milk Unsweetened Shelf Stable

    Beverages Almond Milk Unsweetened Shelf Stable

    3 tablespoon

  • Almond Meal Finely Ground by Simple Truth

    Almond Meal Finely Ground by Simple Truth

    2 cup

  • Pure Vanilla Extract Gluten Free by Mccormick

    Pure Vanilla Extract Gluten Free by Mccormick

    1 tsp

  • Sliced Almonds by Mariani

    Sliced Almonds by Mariani

    1 tablespoon

  • Baking Soda

    Baking Soda

    ½ tsp

  • Butter


    ⅓ cup

  • Lemon Juice Raw

    Lemon Juice Raw

    1 lemon yields

  • Lemon Peel Raw

    Lemon Peel Raw

    1 tbsp

  • Salt


    ⅛ teaspoon

  • Xylitol by Now

    Xylitol by Now

    ¼ cup

Recipe Steps

steps 10

1 h

  • Step 1

    Preheat the oven to 340 degrees Fahrenheit and line a loaf tin with baking paper.
  • Step 2

    Add the ground almonds to a large mixing bowl with the baking soda and salt. Stir to combine.
    Step 2
  • Step 3

    Bring the butter to room temperature to ensure it is soft and add to a mixing bowl with 5 tablespoons of xylitol.
    Step 3
  • Step 4

    Cream the butter and xylitol together to a smooth paste and add the eggs and vanilla extract. Beat together well to combine until smooth (you can do this by hand or in a mixer).
    Step 4
  • Step 5

    Add the dried ingredients to a food processor along with the wet ingredients, the almond milk, half the lemon juice and all of the zest. Blend on low to create a smooth cake batter.
    Step 5
  • Step 6

    Pour the batter into the lined cake tin and smooth over so that the top is level.
    Step 6
  • Step 7

    Transfer to the oven to bake for 40-45 minutes until cooked through by testing the center with a tooth pick – this should come out clean.
    Step 7
  • Step 8

    Leaving the cake in its tin, add ¼ cup of xylitol and the rest of the lemon juice to a small bowl and mix to combine.
    Step 8
  • Step 9

    Use a skewer to pierce multiple wholes across the top of the cake, about halfway down into the sponge. Pour the lemon and xylitol mixture over the top of the warm cake.
    Step 9
  • Step 10

    Scatter the cake with sliced almonds and remove from the tin to cool completely before serving.
    Step 10

Comments 29

  • MollymaeBrown

    MollymaeBrown 3 months ago

    I enjoyed a piece of this with clotted cream, sugar free raspberry jelly and lemon tea. I know the points are a little high with what I added but it’s a treat and I drank my tea in a pretty tea cup and saucer sitting on my patio watching the blue birds.

    • UnbelievableCauliflower659017

      UnbelievableCauliflower659017 4 months ago

      Is almond meal flour? I live in the UK and the ingredient names are often referenced differently. Thanks

      • ExcellentArugula802200

        ExcellentArugula802200 4 months ago

        Almond meal and almond flour are the same. You’re good to use almond flour instead

    • Foodie43

      Foodie43 a year ago

      This cake was the star of the evening 😋, thank you!

      • Annggie

        Annggie a year ago

        Amazing,my fav 🍋 🥮

        • StellarRadish175858

          StellarRadish175858 a year ago


          • Nomes

            Nomes 2 years ago

            Not a fan. Too eggy for me. Thanks for the recipe though.

            • Cindy

              Cindy 9 months ago

              ‘Too eggy’ is what I dread with keto cakes/bread. Thanks

          • Jlcrevier

            Jlcrevier 2 years ago


            • Bev

              Bev 2 years ago

              Just made it absolutely delicious!!

              • KarenLuvsKeto4success

                KarenLuvsKeto4success 2 years ago

                Wonderful treat. I followed a few other suggestions and reduced the sweeteners by about 1/3 and doubled the amount of lemon. It is delicious.

                • Pam

                  Pam 2 years ago

                  I used confectioners Erythritol- worked great I also added 1/4 c oat fiber , 5 large eggs (didn’t have medium eggs)and extra lemon juice as I ♥️ Lemon. I used a buttered and oat fiber dusting on a Bundt pan and it worked beautifully WOW- HAPPINESSES

                  • Slarouche

                    Slarouche 2 years ago

                    Can I use monkfruit instead of xylitol?

                    • Jc

                      Jc 2 years ago

                      What is the difference between xylitol sweetener and xylitol

                      • Jemzy

                        Jemzy 2 years ago

                        I figured the xylitol for the cake has the consistency of normal cane sugar, but the xylitol for the icing is more powdered. I used powdered erythritol (NKD Living from Amazon) if that helps

                    • kathyyax52ea

                      kathyyax52ea 2 years ago

                      Be careful that your puppy does not eat this bc Xylitol is poison for dogs. Cost me $450 at Vet emergency when my puppy ate entire pack of gum containing Xylitol! I got rid of the Xylitol in my house.

                      • AnaO7373

                        AnaO7373 2 years ago

                        Thanks for the heads up! It’s very good to know.

                    • Jenkittycat

                      Jenkittycat 2 years ago

                      Amazing!! I used more lemons as I like the taste

                      • Mariemulholland

                        Mariemulholland 2 years ago

                        Just hoping to clarify. You note 5 T xylitol and then 1/4 c xylitol by now. These are the same thing, correct? And is almond flour ok to use instead of almond meal? Has anyone tried coconut flour? Thanks for your help. Sounds amazing

                        • Teresa T 64

                          Teresa T 64 2 years ago

                          Coconut flour only need 1/4 of the total weight of almond flour and slightly more fluid

                        • Montse

                          Montse 2 years ago

                          I have tried coconut flour, made the cake too dry.

                      • Madihari

                        Madihari 2 years ago

                        Yum!! I used the whole lemon in the batter and another in the drizzle. I like more lemon zing!

                        • AwesomeKale

                          AwesomeKale 2 years ago

                          I want to try this but what’s happens if I can’t find the exact same as they ask for ?

                          • Denver1978

                            Denver1978 2 years ago

                            Super yummy. I ended up added more lemon juice to the top bc I love the taste.

                            • Faiza

                              Faiza 2 years ago

                              This was good.. I made cupcakes by this recipe.. looked nice

                              • Erin_Bretherick

                                Erin_Bretherick 2 years ago

                                It is a very nice flavor but I think next time I may skip the lemon drizzle. Too sweet for me.

                                • Natasha 77

                                  Natasha 77 2 years ago

                                  Easy recipe to follow, the texture of the cake was so light and fluffy. Tastes amazing!

                                  • Claireeden

                                    Claireeden 3 years ago

                                    Hi Can you use cocnut mik rather than almond milk? (The one in the carton not in the tin)

                                    • Natasha 77

                                      Natasha 77 2 years ago

                                      I used coconut milk in mine, I thought it was good