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.
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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).
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