If you’re managing diabetes, finding delicious treats that don’t spike your blood sugar can feel impossible. We’ve created this sugar-free lemon drizzle cake as a healthier twist on the British teatime classic. It uses a sugar alternative to keep the glycemic impact low, so you can enjoy a zesty lemon flavour and a light, fluffy crumb without guilt.
We made this gluten-free loaf cake with simple, wholesome ingredients like almond flour and oat flour instead of white flour. The citrus flavour shines through, and a sugar-free lemon syrup adds a sweet, mouthwateringly good touch. It’s perfect for afternoon slices or as a family treat that everyone will love.
This low-carb lemon cake is our way of bringing you a healthier version of a British teatime staple. The zesty lemon flavour and light, fluffy texture make it a delicious choice for any occasion. Whether you’re managing diabetes or just want a wholesome treat, this cake is a fluffy, tasty option you’ll keep coming back to.
What Makes a Pound Cake Special?
A pound cake is a simple cake made with equal parts butter, sugar, eggs, and flour, giving it a rich, buttery crumb. While traditional recipes are indulgent, tweaking them with low-carb alternatives like almond flour and sugar-free options can turn this cake into a heaven-like treat. It’s a versatile base, perfect for adding a zesty lemon flavour or keeping it classic
Why You’ll Love This Recipe
if you’re not convinced yet here is why this is a must-try sugar-free lemon drizzle cake recipe:
Diabetic-Friendly: We use xylitol, a natural sweetener, as a sugar substitute in this cake to keep blood sugar levels steady. Its low glycemic impact makes it a safe, sweet treat without the guilt.r.
Gluten-Free: We swap regular flour with oat flour and almond flour for a gluten-free base that’s safe for celiac disease or sensitivity. It’s just as fluffy and tasty, without the gluten!
Simple Ingredients: No complicated ingredients or trips to speciality stores—this recipe uses everyday items you likely already have. It’s fuss-free, quick, and still delicious!
Bursting with Lemon Flavor: We use fresh lemon juice and lemon zest to give this cake its tangy lemon flavour. It’s irresistible, with a bright, zesty kick that makes every slice unforgettable.
Ingredients Needed for this Lemon Cake Recipe
Almond flour or Ground Almonds
love using almond flour or ground almonds for a low-carb, diabetic-friendly cake that keeps blood glucose levels stable. Its low Glycemic Index (GI) ensures a slower impact, making it perfect for those watching their carb-count-free intake. For a smooth batter, I recommend superfine almond flour, but if you prefer a coarser texture, regular ground almonds work too. Just add a few tablespoons to achieve a firm consistency while keeping it low-carb and delicious.
Oat flour (gluten-free certified)
- love using oat flour as a gluten-free option—it’s a great alternative for baking.
- Its nutritional profile makes it a healthy choice, keeping your cake light and wholesome.
Baking powder & Bicarbonate of Soda
- These are essential baking ingredients that give your cake the perfect rise and lightness.
- I always use them to ensure my cakes turn out fluffy and airy every time
Xylitol
- I often use Xylitol as a sugar substitute in baking and cooking—it’s low GI and doesn’t increase blood sugar levels.
- Its nutritive properties make it a great choice, and it works perfectly in recipes for a healthier twist.
Large Eggs
I always use free-range eggs as they’re a key component in any successful bake.
Greek Yoghurt
The Greek-style yoghurt adds a rich tangy sourness and moistness to the cake, making it irresistibly soft and delicious, even with its slightly runny texture.
Fresh Lemons
- For the best almond flour lemon cake, always use real lemon juice—it adds a tangy, fresh flavour that’s unbeatable.
- Packed with vitamin C, it’s a healthier choice than lemon extract and elevates the taste.
For the Lemon Drizzle
Use freshly squeezed lemon juice for a bright, zesty finish to your cake.
Equipment Needed
- Spatula / Mixing spoon
- Measuring Spoon
- Fine Zester
- Mixing Bowl
- Weighing Scales
- Loaf Tin
- Electric Whisk
Before You Bake: A Few Helpful Tips
- Important note: While xylitol is a great natural sugar substitute for baking, it’s toxic to dogs. Always keep leftovers out of your furry friends’ reach.
- Before using sugar substitutes, read this article to understand how they work in your recipe.
Almond flour, a gluten-free alternative, absorbs moisture faster than regular flour—I add extra liquid to the batter since it’s thicker than usual wheat flour.
Room Temperature Ingredients: For the best results, use room temperature ingredients, particularly eggs, as this helps the batter come together smoothly and bake evenly. This simple step ensures a perfect texture and prevents lumps.
Mixing: Avoid overmixing the batter, as it can lead to a tough cake—gently fold until the dry ingredients are just incorporated. A few streaks of flour are acceptable and will blend as it bakes, giving a perfectly soft texture.
How to make sugar-free lemon drizzle cake: Step-by-step instructions
Step 1
Preheat the oven to 180°C (160°C fan, gas mark 4) and prepare a 1lb loaf tin. Grease the tin with oil, line its base with parchment paper, and ensure it’s ready for baking.
Step 2
Whisk the dry ingredients together in a large bowl, then mix in almond flour, oat flour, baking powder, and bicarbonate of soda and set aside.
Step 3
In a separate bowl, cream xylitol and eggs together using an electric mixer or a stand mixer with a whisk for a few minutes until light, fluffy, and paler in color—or use a good old-fashioned hand whisk!
Step 4
Slowly add Greek yoghurt, lemon zest, and a squeeze of lemon, then mix until smooth.
Step 5
Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined—don’t overmix to keep the texture light.
Step 6
Pour the cake batter into the prepared loaf tin and bake on the middle shelf of the oven for 50-60 minutes until the top is golden brown and a skewer inserted in the centre comes out clean.
Step 7
Remove the cake from the oven once baked, then let it cool in the tin for a few minutes before transferring to a rack to fully cool.
Step 8
As the cake cools, prepare the lemon drizzle by heating lemon juice and xylitol in a small pan, whisking gently until it dissolves and forms a syrupy texture.
Step 9
It’s time to spoon the lemon syrup slowly and evenly over the top of the cake, letting it absorb fully. If some pools at the bottom of the tin, that’s perfectly fine—it adds extra moistness and deliciousness!
Coconut Butter Drizzle
For the coconut butter drizzle, melt coconut butter with a bit of oil using the bain-marie method—place a glass-proof bowl over a pan of simmering water, then remove from the heat and stir in vanilla. Drizzle over the keto lemon pound cake, letting it settle into the mould, then finish with lemon zest or slices for decoration.
Using Different Cake Pans
You can bake this lemon cake recipe in different pans, like a rectangular cake pan for a regular lemon loaf cake or a bundt cake tin for a decorative touch. Gugelhupf tins with intricate, swirled surfaces look stunning, but a simple shape works too.
For a full-size loaf, use a 9×5 inch pan. If using a springform tin, line the bottom and sides with parchment paper to prevent sticking. Almond flour cakes are more fragile than wheat cakes, so be extra careful when removing them from a bundt pan or round pan, as they can break more easily due to the lack of gluten.
Storing and Enjoying Your Lemon Drizzle Cake
This cake is best enjoyed fresh, but it will keep well for up to 3 days when stored in an airtight container at room temperature.
- In the fridge, it stays good for 5 days, but bring back to room temperature before serving for optimal flavour and texture.
- For freezing, this cake freezes well and remains fresh for up to 3 months.
- Once the cake has cooled, wrap it tightly in cling film and foil to prevent freezer burn.
- Store the wrapped cake in the freezer to preserve its moisture and taste.
- To thaw, leave it overnight in the fridge or at room temperature for a few hours.
- Slice and enjoy once it’s soft and ready to eat!
Frequently Asked Questions About Sugar-Free Lemon Drizzle Cake
How to make a gluten-free Lemon Drizzle Cake?
You can replace normal flour with a gluten-free alternative, but I prefer using ground almond in gluten-free cakes for extra moisture, rich flavour, and a better texture.
What can I use to create the holes for the Lemon Drizzle Sauce?
I often use a chopstick to make holes, but a cocktail stick, the prongs of a fork, a skewer, or even gently scoring with a knife works just as well.
How long will the recipe last for?
You can store this Lemon Drizzle cake in an airtight container at room temperature for a few days, but it also freezes well. Simply slice and freeze separately, then defrost at room temperature for an effortless afternoon snack!
Is it possible to make a cake without sugar?
For sugar alternatives, try using ground almonds or grated vegetables, which enhance texture, keep cakes moist, and add natural sweetness. You can also use natural sugars like honey or maple syrup for extra flavour.