Links to purchase books
Click this link to purchase in e-book format only. Bundles are available too;
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1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook

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Links to purchase books via Amazon
Books available in Kindel, Paperback & Hardcover formats;
1. The Ultimate Keto Bread Recipes by Elsie Yan ([ Ссылка ], [ Ссылка ])
2. The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan ([ Ссылка ], [ Ссылка ])
3. The Ultimate Keto Cookbook by Elsie Yan ([ Ссылка ], [ Ссылка ])
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook ([ Ссылка ], [ Ссылка ])

Links to purchase other products via Amazon
Almond flour ([ Ссылка ])
Coconut flour ([ Ссылка ])
Monk fruit ([ Ссылка ])
9x4 inch silicone loaf pan ([ Ссылка ])
8x4 inch loaf pan ([ Ссылка ])

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Now that you have been enjoying making the short cut versions of my Keto Butter Cake and Chocolate Butter Cake, this lemon version would be something you would not want to miss out especially if you love anything lemony.

It is super easy to make without any tools required. This lemon butter cake is soft, moist, refreshing and delicious. Due to the addition of lemon juice, the cake is soft and may be a little delicate hence, do not add more than 30 ml of lemon juice. But it is still manageable and taste so awesome with a cup of coffee.

The recipe can be viewed and printed at this link;

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NUTRITION INFO
[ Total Servings = 16 ]
Per Serving ;
Total Carb = 1.6 g
Dietary Fiber = 0.8 g
Net Carb = 0.8 g
Calories = 156
Total Fat = 15.5 g
Protein = 2.9 g

DRY INGREDIENTS
Almond flour = 150 g / 1 1/4 cup
Coconut flour = 40 g / 5 3/4 tbsp
Baking Powder = 12 g / 3 tsp
Lakanto = 50 g / 6 1/3 tbsp (This is a reduced amount so as to balance out with the sweetness level from the lemon glaze. If you are not doing the glaze, then you need to increase the amount of sweetener for the cake. You can also use any other keto friendly sweetener.)
Salt = 1/2 tsp
Zest = 1 lemon

WET INGREDIENTS
Unsalted Melted Butter (room temperature) = 225 g / 1 cup
Whole large eggs (room temperature) = 4 / 230 g
Fresh lemon juice = 30 ml / 2 tbsp (You can use between 20 to 30 ml but do not go beyond 30 ml as the cake may become too soft and crumbly)

LEMON GLAZE
Allulose Powdered Sweetener = 100 g / 7/8 cup (If you wish, you can reduce the amount of glaze)
Fresh lemon juice = 30 ml / 2 tbsp (You may not need to use all of it)

DIRECTIONS
1. Preheat the oven to 340 F or 170 C.
2. In a bowl, add all the wet ingredients and whisk until well combined. Set aside.
3. In a separate bowl, add all the dry ingredients and mix until well combined.
4. Add the wet into the dry ingredients and whisk until well combined. The batter is thick and smooth.
5. Pour the batter into a 9x4 inch silicone loaf pan. This silicone loaf pan has 6 stabilizer bars which makes the pan sturdy and prevent bulging at the sides so that is why I find it so good. You can also use an 8x4 inch loaf pan or any suitable pans.
6. Spread evenly. As an option, spread the batter to the top of the pan for both short ends. This helps to make the top of the cake flatter so there will be less cracks. Then score a deep cut at the center of the batter. This is to limit the cracks at the middle of the cake. Butter cake has more fats, so it tends to crack more easily with higher heat. However, this is just an option.
7. Bake at the middle rack for 45 to 50 minutes or until a wooden skewer comes out clean.
8. If the top is browning too fast, cover with foil.
9. Once ready, rest the cake upside down for 15 minutes as this will help to prevent the butter from settling at the bottom.
10. Meanwhile, prepare the lemon glaze. Mix the lemon juice gradually with the powdered sweetener until you get the right consistency. If too thick, add more lemon juice. If too diluted, add more powdered sweetener.
11. Once the cake is cooled, drizzle the lemon glaze onto the cake. Let the sides drip down naturally for a rustic look. Spread the top evenly then sprinkle with lemon zest.
12. Once the glaze has hardened, you can slice and enjoy.
13. This recipe makes about 14 to 16 servings for a standard loaf pan.
14. The cake can be kept at room temperature for about 2 to 3 days if you have a cool and dry climate. Otherwise, it is better to refrigerate earlier for up to a week or freeze for months.

NOTE
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