Low carb lemon cake

1. Preheat the oven to 180°C (top and bottom heat) and line a baking tin with parchment paper.
2. Beat the butter, powdered erythritol, and a pinch of salt until fluffy.
3. Grate the zest of one lemon and squeeze out the juice, then mix both into the batter along with the cream cheese.
4. Add the eggs one by one, stirring continuously.
5. In a separate bowl, combine the dry ingredients, then add them to the batter and mix until smooth.
6. Optionally, stir in a teaspoon of ground flaxseeds—they add a pop of color and fiber but can be omitted without affecting the cake’s texture.
7. Pour the batter into the prepared tin and bake for 30 minutes.
8. Turn off the oven and let the cake sit inside for another 20 minutes to prevent it from collapsing and to keep it airy.
9. Remove from the oven and allow it to cool completely.
10. Before serving, dust with powdered erythritol or drizzle with a lemon-Xucker glaze.
11. Finally, slice the second lemon into thin slices and use them to decorate the cake. Enjoy!

Tip: This cake tastes even better the next day! Its texture and mouthfeel make it hard to believe it’s made without flour—it easily rivals any classic, fluffy lemon cake.