Description
A delightful gluten-free cake that combines the sweetness of strawberries with the tang of lemons, making it light, moist, and perfect for any occasion.
Ingredients
Scale
- 1 cup Greek Yogurt
- 3 large Eggs
- 1/3 cup Butter (melted)
- 2 Lemons (zest and juice)
- 2 cups Almond Flour
- 2 tablespoons Coconut Flour
- 1/2 cup Erythritol (granulated or granulated Sugar)
- 2 teaspoons Baking Powder
- 1 1/2 teaspoons Pure Vanilla Extract
- 3/4 cup Fresh Strawberries (diced small)
- 1/2 cup powdered Erythritol (or powdered sugar)
- 2 tablespoons Hot Water
- 2 teaspoons Lemon Juice
Instructions
- Preheat the oven to 350°F (175°C) and line a 5×9 inch or 8×4 inch loaf pan with parchment paper.
- Add the Greek yogurt, vanilla, melted butter, eggs, lemon juice, and lemon zest into a large mixing bowl. Whisk well until smooth.
- Add the almond flour, coconut flour, granulated sugar or sweetener, and baking powder. Fold together using a spatula until fully combined.
- Gently fold in the diced strawberries. Do not over-mix.
- Pour the batter into the loaf pan and smooth the top with your spatula.
- Bake for 50 to 55 minutes until the top is golden brown.
- Let the cake cool in the pan for 30-40 minutes.
- Make the glaze by adding the powdered sugar sweetener, hot water, and lemon juice into a small bowl. Whisk until smooth.
- Pour the glaze over the cooled cake and optional sliced strawberries on top.
Notes
Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For longer storage, freeze wrapped tightly for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 90mg