Description
A moist and flavorful lemon cake with reduced sugar, perfect for a light dessert or afternoon treat. This low sugar lemon cake balances tangy lemon zest and juice with just a touch of sweetness, making it a healthier option without sacrificing taste.
Ingredients
1 1/2 cups (180 grams) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup (180 ml) plain Greek yogurt
1/3 cup (80 ml) fresh lemon juice
1 tablespoon lemon zest (from about 1 lemon)
1/4 cup (60 ml) vegetable oil
1/2 cup (100 grams) granulated erythritol sweetener
2 large eggs
1 teaspoon pure vanilla extract
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, fresh lemon juice, lemon zest, vegetable oil, granulated erythritol, eggs, and vanilla extract until smooth and creamy.
Gradually add the dry ingredients to the wet ingredients, mixing gently with a spatula or wooden spoon until just combined. Do not overmix.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes.
Transfer the cake to a wire rack to cool completely before slicing and serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes