Preheat the oven 170C degrees and line a 10 by 5 Bread Tin or an 8 inch cake spring.
In a large bowl whisk the eggs until foamy using a hand or stand mixer.
Pour your The Best Free From sweet mix into a large bowl and mix it thoroughly.
Add the cream, the butter, liquid stevia, the lemon zest, and the lemon juice and mix it until fully combined.
Buy the products featured in the recipe plus much more. Versatile dry mixes. Sugar free, Gluten free & Keto Cakes & Breads
Add half of your egg mixture to your dry ingredients and mix it with a stand or hand mixer.
Add and Fold in the rest of the beaten egg mixture. Fold as gently as you can to preserve the air and create a fluffy texture.
Pour the lemon cake mixture into the prepared bread or cake tin and bake it for 40-45 minutes until a skewer inserted into the centre comes out clean. Remove and allow to cool on a wire rack. Once cool, top it with low carb lemon glaze.
For the lemon glaze you will need; 1 tbsp lemon juice, 2 tbsp powdered erythritol, or any liquid low carb sweetener, ideally powder or liquid form. I used 3-4 tbsp unsalted butter as I love a buttery glaze, but you can basically just mix powdered erythritol with lemon juice (1 tbsp lemon juice and about 3-4 tbsp erythritol to get the desirable thickness for the glaze).
Let me know if you made this recipe ?.
Leave a comment below or email me at firstname.lastname@example.org.
You can find me on Facebook @ Low Carb Cakes and More.