Lemon Drizzle Loaf Cake

Servings: 12
Calories: 188.1kcal/41.8kJ (per serving)
Fat: 16.3g (per serving)
Carbs: 8.6g (per serving)
Protein: 6.1g (per serving)

This deliciously light sponge is a low carb take on a classic lemon drizzle cake.

Xylitol replaces sugar in both the cake and to create a perfectly crunchy lemon infused topping.

Made with ground almonds, the batter is blended in a food processor until perfectly smooth creating a fluffy yet moist cake.

Perfect with afternoon tea!

Preheat the oven to 340 degrees Fahrenheit and line a loaf tin with baking paper.
Add the ground almonds to a large mixing bowl with the baking soda and salt. Stir to combine.
Bring the butter to room temperature to ensure it is soft and add to a mixing bowl with 5 tablespoons of xylitol.
Cream the butter and xylitol together to a smooth paste and add the eggs and vanilla extract. Beat together well to combine until smooth (you can do this by hand or in a mixer).
Add the dried ingredients to a food processor along with the wet ingredients, the almond milk, half the lemon juice and all of the zest. Blend on low to create a smooth cake batter.
Pour the batter into the lined cake tin and smooth over so that the top is level.
Transfer to the oven to bake for 40-45 minutes until cooked through by testing the center with a tooth pick – this should come out clean.
Leaving the cake in its tin, add ¼ cup of xylitol and the rest of the lemon juice to a small bowl and mix to combine.
Use a skewer to pierce multiple wholes across the top of the cake, about halfway down into the sponge. Pour the lemon and xylitol mixture over the top of the warm cake.
Scatter the cake with sliced almonds and remove from the tin to cool completely before serving.