A truly scrumptious moist lemon drizzle cake made using our simple low carb pancake and waffle mix. Impress your friends and family this weekend with this gluten free, grain-free treat!
Ingredients
1 x Low Carb Pancake & Waffle Mix
1/4 cup butter
1/2 cup sugar substitute or use coconut sugar
3 large eggs
1 tsp vanilla essence
1/4 cup water
juice and zest of 1 lemon
Syrup
2 lemons
1/2 cup your sugar substitute (or to your own taste)
Method
Cream butter and sugar together.
Add eggs, vanilla essence and water and stir to combine.
Add the dry ingredients lemon juice and zest.
Pour into tin and bake for 40 minutes.
Syrup
Combine the juice of two lemons and the zest of 1 lemon with the sugar in a saucepan.
Heat until sugar dissolves.
Pour the lemon mix over your cake while it’s still warm and let it soak into the cake while it cools.
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