Healthy Diabetic-Friendly Lemon Cake Recipe Easy Homemade Treat for Moms
A moist and tender lemon cake that is diabetic-friendly, using natural sweeteners and wholesome ingredients. Perfect for a guilt-free treat that balances bright lemon flavor with subtle sweetness.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Total Time: 45-50 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ¾ cups (220g) all-purpose flour (or almond flour for gluten-free)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup (150g) erythritol or preferred granulated sugar substitute (e.g., Swerve)
- 3 large eggs, room temperature
- ½ cup (120ml) plain Greek yogurt (or coconut yogurt for dairy-free)
- ¼ cup (60ml) fresh lemon juice (about 2 lemons)
- 2 tablespoons lemon zest (grated from organic lemons)
- ½ cup (120ml) unsweetened almond milk or any dairy-free milk
- ¼ cup (60ml) melted coconut oil or unsalted butter
- 1 teaspoon pure vanilla extract
- For the Lemon Glaze:
- ½ cup (60g) powdered erythritol (sifted)
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest (optional, for garnish)
Instructions
- Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan lightly with coconut oil or butter and line the bottom with parchment paper.
- In a medium bowl, sift together the flour, baking powder, baking soda, salt, and erythritol granules.
- In a large bowl, whisk the eggs until frothy (about 1 minute). Add Greek yogurt, lemon juice, lemon zest, almond milk, melted coconut oil, and vanilla extract. Whisk until smooth and creamy.
- Gradually fold the dry ingredients into the wet ingredients using a spatula or mixer on low speed until just combined. Avoid overmixing.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
- For the glaze, mix powdered erythritol with lemon juice until smooth. Drizzle over the warm cake.
- Sprinkle extra lemon zest or thin lemon slices on top for garnish. Let glaze set for about 15 minutes before slicing.
Notes
If batter is too thick, add a splash more almond milk. Avoid overmixing to prevent dense cake. Use fresh baking powder and baking soda for best rise. For a low-carb version, use almond or coconut flour and add an extra egg. Glaze lightly to avoid sogginess. Cake keeps well refrigerated up to 4 days and freezes well.
Nutrition
- Serving Size: 1 slice (1/10th of c
- Calories: 180
- Sugar: 1
- Sodium: 150
- Fat: 8
- Saturated Fat: 3
- Carbohydrates: 15
- Fiber: 2
- Protein: 6
Keywords: lemon cake, diabetic-friendly, low sugar, healthy dessert, gluten-free option, sugar substitute, lemon glaze, easy cake recipe