This moist and dense Keto Lemon Cake is bursting with the vibrant freshness of lemons, soaked in a tangy syrup that creates the perfect combination.
Preheat the oven to 170C / 338F and line a loaf pan with baking paper, or use a silicone pan.
In a large mixing bowl, combine the dry ingredients for the cake and whisk together to break up any lumps.
In a smaller bowl, whisk together the wet ingredients for the cake until well combined.
Pour the wet ingredients into the dry and mix gently using a spatula. Pour into the prepared loaf pan.
Bake for 60 - 65 minutes until a skewer comes out clean and let cool for 10 minutes.
Prepare the syrup by combining all syrup ingredients in a small saucepan over low heat until the xylitol is dissolved, about 5 minutes.
Pour the syrup over the cake and let sit for 5 minutes before serving.
Perfect served warm with some whipped cream, or cold on its own.