Low Sugar Lemon Cake
A moist and flavorful low sugar lemon cake perfect for a light dessert or afternoon treat, made with fresh lemon juice and zest for a bright citrus flavor without the extra sweetness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8
Ingredients
1 1/2 cups (180 grams) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (120 ml) plain Greek yogurt
1/3 cup (80 ml) vegetable oil
1/2 cup (100 grams) granulated erythritol sweetener
3 large eggs
1 tablespoon freshly grated lemon zest
1/4 cup (60 ml) freshly squeezed lemon juice
1 teaspoon pure vanilla extract
2 tablespoons milk
Instructions
Preheat the oven to 350°F (175°C). Grease and flour an 8-inch (20 cm) round cake pan or line it with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
In a large bowl, whisk the Greek yogurt, vegetable oil, erythritol sweetener, and eggs until smooth and creamy.
Add the lemon zest, lemon juice, and vanilla extract to the wet ingredients and mix until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Do not overmix.
Stir in the milk to loosen the batter slightly.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes.
Turn the cake out onto a wire rack and allow it to cool completely before serving.