Low-Carb Lemon Loaf Cake

Step 1

Preheat the oven to Line a small bread pan with 2 strips of parchment paper (crossways) for easy removal

Step 2

Whisk together dry ingredients in a large mixing bowl. Mix together water, lemon juice, zest, oil and vanilla in another small bowl.

Step 3

Pour wet over dry and gently mix by folding the batter until the flour is moistened (it will be a little thick)

Step 4

Scoop batter into the pan.

Step 5

Bake for about 35-40 minutes until the top springs back when pressed. *Important* Turn the oven off, but leave the loaf in the oven for another 5 minutes with the door shut to cool gradually. Then remove and cool the loaf on a wire rack before cutting.

Step 6

Allow to cool completely before frosting.

Step 7

Add palm shortening to a stand mixer with the paddle attachment (a hand mixer works, too).

Step 8

Mix for about 5 seconds to soften. Add remaining ingredients and beat until fully mixed. Taste and adjust.

Step 9

Smooth frosting generously onto cooled cake. Top with extra zest, if you like. Enjoy!