LEMON LOAF CAKE🍋
🍭 refined sugar-free
🥛 dairy-free
Ingredients 📝 :
Cake🍞:
🔸90g dairy-free butter 🧈
🔸125g erythritol
🔸3 eggs 🥚
🔸80g greek dairy-free yogurt🥛
🔸Zest of 2 lemons 🍋
🔸Juice of 1 lemon 🍋
🔸5g baking soda 🥄
🔸A pinch of salt 🧂
🔸200g common flour 🌾
Frosting🥣:
🔸100g glass erythritol
🔸Juice of 1 lemon🍋
🔸Lemon zest 🍋
Tip: it's important having the eggs and the butter at room temperature. ✨
Steps🍴:
🔹Preheat the oven to 200°C.
🔹In a large bowl add the erythritol and the butter and mix with a hand mixer until you have a creamy texture.
🔹Add the eggs. Add one, mix until combined, and repeat the process with the rest.
🔹Add the yogurt, the lemon juice, and the zest and mix well.
🔹In another bowl, add the flour, the baking soda, and the salt and remove.
🔹Sift the dry ingredients and add them to the mix.
🔹With a whisker, remove until combined (we don't want to add too much air to the dough).
🔹Pour the dough into the mold and place it in the oven for 45 minutes at 175°C.
🔹Remove from the oven and let it cool for 10 minutes. Then take it out from the mold and let the cake cool down completely on a baking tray.
🔹For the frosting, add the glass erythritol and slowly add the lemon juice as you stir it. Keep adding lemon juice until you get the desired texture.
🔹Pour the frosting over the cake and spread some lemon zest on the top.
🔹Place the cake in the fridge for about 15/20 minutes to let the frosting solidify.
