Low Carb Lemon Syrup Cake
Low Carb Lemon Syrup Cake
I love syrup cakes and have been trying to come up with a Low Carb Lemon Syrup Cake that lives up to my taste expectations. This recipe is flavored with real lemon juice and that combined with the sour cream and butter ensures that this cake is moist but it’s still very light. The syrup finishes the cake off perfectly. This cake tastes delicious served with a dollop of Greek yogurt, marscarpone or cream.
Using Fresh Lemon Juice
Some don’t like to use real lemon juice in cake recipes as it can curdle dairy products. I personally don’t have a problem with this and you will find that the cake mix will come back with the addition of almond meal, flour etc. I have never found that this impacts on any finished cakes that I have made at all. Many cake recipes actually call for butter milk, which can be made with lemon juice, so please don’t worry about using it. You could use an extract if you wanted to but I personally prefer to to use the real thing rather than flavoring if I can.
Make sure you taste the batter and the lemon syrup and adjust it to your own taste. You can add additional juice and zest to the batter and also boost the tang in the syrup by adding more lemon juice. I personally love a really lemony cake with a tarter syrup so I like to add additional lemon juice to the syrup.
If you do use flavorings try to buy organic extracts. In Australia these can be very expensive to buy so I tend to buy them on iHerb. In particular I find it very worthwhile buying items such as their organic vanilla extracts. Brands such as Frontier and Simply Organic have some great natural and organic extracts. I tend to use vanilla extract a lot so buy large bottles at a fraction of what I would pay for them here in Australia. Real lemon juice is the best ingredient to use if you can but if you don’t have any on hand then an extract is the second best option.
Please feel free to use the low carb sweetener of your choice in this if you wish. The aim is to not have this too sweet though so keep it to a minimum if you can. I know some struggle with the taste of stevia however I use so little of it in this recipe (in fact, in all of my recipes) that there really is no after taste. The feedback has been amazing on the taste of this cake with no comments about aftertaste etc. Note that I use a stevia erythritol blend, which is why there is so little sweetener in the recipe. If you use Erythitol or Xylitol you will need to increase the amount of sweetener used to the equivalent of about 3/4 cup of table sugar.
Variance in Cooking Times with Different Ovens
I’ve had to make adjustments to many of my recipes because my new oven cooks a lot hotter in comparison to my old one. Please use temperatures I indicate as a guide and get to know your oven, particularly if you find it cooks higher or lower than a recipe specifies. I’ve had to drop the temperature by at least 10 C/ 50 F as some of my usual recipes were so overcooked that it ruined what has always been a fail safe recipe.
More Delicious Low Carb Cake Options
If you are after some other great low carb cake recipes, there are a lot more on this website. Just do a search for cake in the search bar and they will all come up. They include recipes for-
Sugar Free Mandarin Macadamia Cake-another syrup cake option
Low Carb Banana Loaf-a denser loaf with lots of nuts and seeds
I hope you find the time to make this delicious cake.
- 125 gms almond meal/almond flour
- 50 gms coconut flour
- 4 eggs
- 300 gms sour cream
- 125 gms butter melted
- 2 tablespoons Stevia Organic a blend of stevia and erythritol or sweetener of choice-see recipe note
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon organic vanilla extract
- Juice and rind of 1 lemon
- Juice of 1 lemon or adjust to taste
- 1 tablespoon Stevia Erythritol Blend a blend of stevia and erythritol or 2 Tbspns Swerve Confectioners Sweetener
- Preheat oven to 160 C/320 F and grease and line an 8" pan.
- Beat the eggs for approximately 3 minutes until creamy. Mix through the dry ingredients.
- Add the vanilla extract, lemon rind and juice and mix through.
- Add the sour cream and cool melted butter and mix through until blended taking care not to over mix.
- Pour the batter into the prepared pan.
- Cook at approximately 160 C/320 F for 40-45 minutes or until a skewer comes out clean.
Adding the Syrup
- Allow the cake to sit in the tin for 10 minutes before using a skewer to gently poke holes in the top of the cake. Mix the lemon juice and sweetener together to create the lemon syrup and slowly spoon over the cake. Allow to cool in cake pan before serving. Serve at room temperature as cake firms in the fridge.
- Make additional syrup and pour over individual slices for a more syrupy cake if you wish.
- Serve with a dollop of cream, mascarpone or Greek yogurt.
- Add ½ cup desiccated coconut with dry ingredients for lemon coconut cake.
- Use Greek yogurt in place of sour cream in the recipe.