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Sugar Free Lemon Loaf Cake
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4.08 from 216 votes

Sugar Free Lemon Loaf Cake

Make a lemon loaf cake that also sugar free. This cake can be made gluten free or low carb as well.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Servings: 1 8" loaf cake

Ingredients

  • Flour- 1 ½ cups. Make this recipe gluten free by using gluten free flour instead of regular flour. Or you can make this recipe low carb by using low carb Carbalose flour.
  • Baking Powder- ¼ teaspoon.
  • Baking Soda- ¼ teaspoon.
  • Butter- 1 stick ½ cup softened to room temperature.
  • Sugar Alternative- 1 cup equivalent to sugar. Granular alternative is recommended for this recipe.
  • Lemon Zest- 2 tablespoons.
  • Lemon Juice- 1 ½ tablespoons.
  • Buttermilk or sour cream -6 tablespoons.
  • Vanilla Extract- 1 teaspoon.
  • Eggs- 2.
  • Sugar free glaze- sugar free glaze which you can make using this recipe

Instructions

  • Preheat your oven to 325. Prep your loaf pan for nonstick. I use parchment paper that is a bit big for the pan so that I can easily lift my cake out.
  • In a medium mixing bowl, whisk or sift together your flour, baking powder and baking soda. Set this bowl aside.
  • Now in a mixing bowl, creme together the sugar alternative and the butter. The result will not be as fluffy as if you are using regular sugar however, you should get a good result in about 3-4 minutes. Use a paddle attachment and set the mixer on a slow to medium speed for best results.
  • While you sugar alternative and butter are in the mixer, use a third mixing bowl to mix together the lemon juice, buttermilk (or alternative) and the vanilla extract. Set this aside for a moment.
  • Take the first bowl with the flour mixture in it and pour about half of it into the mixing bowl. Set the mixer on slow and mix for about 10 seconds. Then add one egg to the bowl and half of the contents from the third bowl (liquid ingredients). Mix for 10 seconds and then repeat the process until all of the ingredients have been mixed together in the mixing bowl.
  • Bake the loaf for 60-65 minutes or until a toothpick comes out clean. Allow to cool before drizzling the glaze over it and serving.

Recipe Notes

Please see recipe post for details on ingredients and instructions.
most recently updated:
June 12, 2018

*About Sugar Alternatives

Specific sugar alternatives are not given in the recipes presented on this site. Only suggestions are given as to the 'kind' of alternative to use. It is up to you to select the alternative to use that suits your needs best. If the recipe is heated or cooked, it is best to use an alternative that can be heated or cooked with for best results. This site does not endorse any specific ingredients,

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Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!

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