Best Sugar Free Lemon Cake Recipes

SUGAR-FREE LEMON DRIZZLE CAKE

Steps:

• Preheat the oven to 180C/ 160C fan/ Gas 4. Grease and line a 1.2 litre loaf tin (22cm x 13cm width, 7cm depth) with baking parchment. Mix together the flour, baking powder, xylitol and lemon zest in a large bowl.
• Mix the eggs, sunflower oil, milk and yoghurt together in a separate bowl or jug and stir them into the flour mixture.
• Spoon into a tin and smooth the surface. Transfer to the oven immediately, bake on the middle shelf of the oven for 1 hour - 1 hour 10 mins. Check after 50 mins, if the cake is becoming too dark, cover loosely with foil.
• Just before the end of cooking time, make the drizzle by heating the lemon juice and xylitol. Stir over a low heat until the xylitol has dissolved. Once the cake is cooked, take it out of the oven and pour over the drizzle.
• Cool in the tin before turning it out.

SUGAR-FREE LEMON CAKE

Steps:

• 1. Combine splenda,cornstarch and water.cook over medium heat,whisking constantly till thick.mix 1/4 of the hot mixture into the egg yolks whisking constantly till blended,add the margerine,lemon zest and lemon juice.Cover mixture with plastic wrap.With the plastic wrap touching the filling.When the cake is done and cooled spread the filling between the cake layers.
• 2. Frosting:1 !/4-cup whipping cream 2-Tbsp splenda for baking. 1-tsp lemon zest 1/4 tsp.lemon extract Beat whipping cream until foamy.Gradually add splenda for baking.Add lemon zest and lemon extract.Whip until thick.Frost cake.Keep cake in the refrigerator.We have used cool whip.We liked it well enough but I prefered the whipping cream.

SUGAR FREE LEMON ZUCCHINI CAKE

Steps:

• Preheat oven to 350 F
• Spray a loaf pan with baking spray and line with parchment paper. Set aside.
• Combine flour, baking powder, and salt in a medium bowl and whisk together. Set aside.
• In a large bowl, combine the sugar and olive and oil. Whisk to combine.
• Add eggs and almond milk and whisk together.
• Add lemon juice and vanilla extract and almond extract. Stir to combine.
• Add flour mixture and stir just until incorporated.
• Fold in zucchini and lemon zest.
• Pour batter into the prepared pan and bake for 45 to 55 minutes or until an inserted toothpick comes out with moist crumbs. The top of the cake should look dry.
• Place the loaf on a cooling rack and cool for 15 minutes. Use the parchment paper to carefully life the cake from the pan. Let cool completely on rack.

SUGAR FREE LEMON ZUCCHINI CAKE

Steps:

• 1. Preheat oven to 350 and get a bread pan and line with parchment paper
• 2. In a small bowl combine flour and cornstarch. Set aside.
• 3. Combine sugar substitute and oil. Note: Swerve is an expensive brand! I actually prefer my local grocery store's version which is called Hy-Vee Delecta
• 4. Add eggs and milk and whisk together.
• 5. Stir in lemon juice and extract (you can use Vanilla if you're not an almond fan) until smooth.
• 6. Add flour mixture and gently stir until incorporated.
• 7. Fold in zucchini and lemon zest.
• 8. Pour into your bread pan and bake for 50-60 minutes until a knife stuck through the center comes out MOSTLY clean.
• 9. Cool in pan for 10 minutes and then carefully lift out and place on cooling rack to finish.
• 10. You can add a glaze to the top once it's cooked HOWEVER there is no way to make it sugar free. I tried using Swerve Confectioner's sugar but it had that weird fake taste. If you want to add the glaze combine 1 cup of confectioners sugar with 1-3 tbsp of lemon juice. Go 1 tbsp at a time til it's the consistency you like and then drizzle on top.

SUGAR-FREE LEMON DRIZZLE CAKE

Steps:

• Preheat the oven to 180C/ 160C fan/ Gas 4. Grease and line a 1.2 litre loaf tin (22cm x 13cm width, 7cm depth) with baking parchment. Mix together the flour, baking powder, xylitol and lemon zest in a large bowl.
• Mix the eggs, sunflower oil, milk and yoghurt together in a separate bowl or jug and stir them into the flour mixture.
• Spoon into a tin and smooth the surface. Transfer to the oven immediately, bake on the middle shelf of the oven for 1 hour - 1 hour 10 minutes Check after 50 mins, if the cake is becoming too dark, cover loosely with foil.
• Just before the end of cooking time, make the drizzle by heating the lemon juice and xylitol. Stir over a low heat until the xylitol has dissolved. Once the cake is cooked, take it out of the oven and pour over the drizzle.
• Cool in the tin before turning it out.
• Recipe from bbcgoodfood.com, January 2012 BBC GoodFood Magazine.

SUGAR FREE SOUR CREAM LEMON LIME BUNDT CAKE

Steps:

• Preheat oven to 325 degrees F. This is the pan I used to make this cake, it is called the MARYANN BAKING PAN, it has a 10 cup capacity, and will hold this recipe. If you do not have a Maryann Pan, you can serve the fruit on the side. You can even use 2 Flan pans if you have them. I purchased this pan from Amazon.
• These are most of the ingredients that I used in this recipe.
• Add the cake mix to a mixing bowl, then add the oil, Kool aid, milk & eggs, and beat till blended.
• Then add the sour cream & apple sauce, & beat just till blended into batter.
• Spray Pan with Bakers Joy or butter and flour pan and tap out excess flour.
• Pour batter into pan, make sure you leave at least 1 1/2 inch space from top of pan to allow cake to rise.
• Bake in preheated 325 degrees F,. oven for about 40 to 45 minutes or until tooth pick inserted into center comes out clean. Remove from oven and allow to sit in pan for at least 10 minutes till cake pulls away from sides of pan.
• Then invert onto a cake platter or cake board or cooling rack to cool completely before frosting cake. Can be served plain or with fresh fruit and no frosting, what ever you prefer. Can also add sugar free cool whip with the fresh fruit if desired. Please note to add fruit to cake shortly before ready to serve. I did not sweeten the fruit, because there was frosting on the cake. Frost as you desire.
• Peel & slice Kiwi's wash, hull and quarter berries just before ready to serve and add to top of cake or serve on side.

SUGAR FREE LEMON CAKE BALLS

Steps:

• 1. Mix cake according to directions, add lemon extract Bake cake as directed on pkg..Remove cake from oven, cut into small squares, and transfer cake squares into lg. bowl, Put cake in freezer for about 20 minutes to cool..remove from freezer, using a hand mixer, mix until cake is well crumbled.
• 2. Add can of frosting to crumbled cake, mix until well blended, this will take a little bit, in the beginning it will seem like it is not going to mix, but it will just keep mixing, then roll mixture into 1 inch balls, place back into the freezer, for another 20 minutes or so..
• 3. Melt chocolate, remove balls from freezer, and dip in chocolate, roll to cover, place on wax paper and allow to set.. If using the white choc. bark, and wishing to decorate, do so before the choc. sets... Enjoy

SUGAR FREE LEMON LIME CAKE W/FRESH FRUIT

Steps:

• Of course you can use any boxed cake mix you choose. I used a Maryanne Baking pan, because the recessed area comes in handy for holding the fresh fruit. PREHEAT OVEN TO 325 DEGREES F. You may also want to use a Flan pan, but of course it would make 2 smaller versions.
• Add cake mix to a medium bowl, then add Pistachio pudding and dry cool aid, then stir to mix.
• Then add oil, milk and eggs to bowl & beat well to mix.
• Then spray pan with Bakers Joy or non stick cooking spray, and pour in batter.
• Bake in preheated 325 degrees oven for about 40 to 45 minutes or until toothpick inserted into center comes out clean. Remove from oven and allow to cool till cake pulls away from sides of pan, then invert onto cooling rack and allow to cool completely. Transfer to a cake platter, and frost with your favorite frosting.
• Garnish with fresh strawberries, washed, hulled and quartered, along with peeled and sliced kiwi fruit. Add sugar free yogurt covered raisins along base of cake and alternate with quartered strawberry wedges.
• Add sugar Free yogurt covered raisins along base of cake and alternate with quartered strawberry wedges, as shown in picture.
• Serve and enjoy.

SUGAR FREE LEMON LIME SODA CAKE - THE SUGAR FREE DIVA

Steps:

• Preheat your oven to 300 degrees. Double prep a bundt cake pan. This can mean both spraying with nonstick spray and then dusting with flour.
• Sift the flour if not already sifted. Sifting the flour will help make a finer crumb on this Bundt cake. What that means is that it will be much lighter in texture as opposed to being heavy and dense.
• In a large mixing bowl, cream together the butter and sugar alternative until light and fluffy. This will take between five and seven minutes. Then add the eggs one at a time, mixing between additions. Follow this up by adding the lemon juice.
• Turn off the mixer and move to using a spatula for the next step. Fold in one cup of flour and continue until all three cups of flour have been folded in and incorporated-do not over mix. Then stir in the soda.
• Transfer the cake batter prepped bundt pan and bake for 1 hour and 20 minutes or until a skewer or butter knife (not a toothpick) comes out clean. Tip: Resist the urge to open the oven for at least an hour and do not slam the oven door shut.
• Remove the cake from the oven and make the glaze. Use a skewer to poke holes in the cake and then pour the thinner glaze over the cake. Allow the cake to cool for a half hour. Then turn the cake over onto a cake plate and coat with the second, thicker glaze.