How to Make a Sugar-Free Lemon Cake with Iced Glaze

If you’re craving a light, refreshing dessert that’s both sweet and healthy, this sugar-free lemon cake with iced glaze is the perfect choice. Bursting with the bright flavor of fresh lemon juice and zest, this cake delivers all the taste of a classic lemon loaf—without the added sugar. Made with simple ingredients and a sugar substitute like stevia or monk fruit, it’s a guilt-free treat that’s moist, fluffy, and tangy all at once.

Whether you’re following a low-carb, keto, or diabetic-friendly diet, or you simply want to cut back on sugar, this recipe makes a versatile cake that everyone can enjoy. The light iced glaze adds just the right amount of sweetness and shine, making each slice look as good as it tastes. Serve it at brunch, enjoy it with afternoon tea, or keep it as a go-to dessert whenever you want something indulgent yet wholesome.

Why You’ll Love This Sugar-Free Lemon Cake

There are countless reasons to fall in love with this sugar-free lemon cake, and once you take your first bite, you’ll see why it’s a recipe worth keeping on repeat. Here’s what makes it so special:

Sliced sugar-free lemon cake with iced glaze drizzled on top, served on a wooden board

Light, Moist, and Zesty Flavor

The cake has the perfect balance of tangy lemon and natural sweetness. Thanks to fresh lemon juice and zest, every slice is bursting with citrus flavor, while the sugar substitute keeps it just sweet enough without overpowering the lemony freshness.

A Guilt-Free Dessert for Every Diet

This recipe is designed to satisfy your sweet cravings without the sugar spike. Whether you’re following a low-carb, keto, or diabetic-friendly lifestyle, this cake makes it easy to enjoy dessert without compromising your health goals. It’s proof that you can still indulge in something sweet while staying on track.

Simple Ingredients, Big Taste

No fancy or hard-to-find ingredients here! This cake uses basic pantry staples like flour, eggs, butter, and lemon, combined with your favorite sugar substitute. The result is a wholesome cake that’s easy to make but tastes bakery-worthy.

Perfect for Any Occasion

Whether you’re baking for a family gathering, bringing a treat to a brunch, or simply enjoying a slice with your afternoon coffee, this sugar-free lemon cake fits the bill. It’s light enough for everyday snacking but also elegant enough to serve as a centerpiece dessert.

Essential Ingredients for a Sugar-Free Lemon Cake

To make this moist and flavorful sugar-free lemon cake with iced glaze, you’ll need a handful of simple ingredients that you probably already have in your kitchen. Each one plays a role in creating the perfect texture and taste.

Ingredients for the Cake:

1 ½ cups (190 g) all-purpose flour – or use almond flour for a low-carb/keto version.
1 teaspoon baking powder – helps the cake rise and stay fluffy.
¼ teaspoon salt – balances the sweetness and enhances the lemon flavor.
½ cup (115 g) unsalted butter, softened – adds richness and moisture. You can also use coconut oil for a lighter version.
½ cup (100 g) granulated sugar substitute – stevia, monk fruit, or erythritol work best for baking.
2 large eggs – provide structure and help the cake rise.
⅓ cup (80 ml) milk – dairy or unsweetened almond milk, depending on your preference.
¼ cup (60 ml) fresh lemon juice – for that zesty, refreshing citrus punch.
1 tablespoon lemon zest – intensifies the lemon flavor naturally.
1 teaspoon vanilla extract – rounds out the flavor with a sweet aroma.

Ingredients for the Sugar-Free Iced Glaze:

½ cup (60 g) powdered sugar substitute – monk fruit or erythritol powdered sweetener works well.
2–3 tablespoons fresh lemon juice – adjust depending on how thick or thin you want your glaze.

Essential Tools & Utensils:

Mixing bowls – one for dry ingredients, one for wet.
Whisk and spatula – for mixing and folding ingredients.
Electric hand mixer or stand mixer – to cream the butter and sweetener until fluffy.
Measuring cups and spoons – accuracy matters in baking.
Zester or fine grater – to get fresh lemon zest.
Loaf pan (9×5 inch / 23×13 cm) – the classic shape for a lemon cake.
Cooling rack – to let the cake cool before glazing.

With these ingredients and tools ready, you’ll have everything you need to whip up a perfectly moist, flavorful, and guilt-free lemon cake.

Step-by-Step Recipe Instructions

Making this sugar-free lemon cake with iced glaze is simple and rewarding. Follow these easy steps to get a moist, fluffy cake with a tangy glaze that ties everything together.

1. Prepare Your Pan and Oven

Preheat your oven to 350°F (175°C).
Lightly grease a 9×5-inch loaf pan with butter or non-stick spray, then line it with parchment paper for easy removal.

2. Mix the Dry Ingredients

In a medium mixing bowl, whisk together:
- 1 ½ cups (190 g) all-purpose flour (or almond flour for low-carb)
- 1 teaspoon baking powder
- ¼ teaspoon salt
Set aside.

3. Cream Butter and Sweetener

In a large mixing bowl, use a hand mixer or stand mixer to cream together:
- ½ cup (115 g) softened unsalted butter
- ½ cup (100 g) granulated sugar substitute
Beat on medium speed until the mixture becomes light and fluffy, about 2–3 minutes.

4. Add Eggs and Flavorings

Beat in 2 large eggs, one at a time.
Stir in 1 teaspoon vanilla extract, ¼ cup (60 ml) fresh lemon juice, and 1 tablespoon lemon zest.
Mix until smooth and well combined.

5. Combine Wet and Dry Ingredients

Gradually add the dry mixture to the wet mixture, alternating with ⅓ cup (80 ml) milk (or almond milk).
Mix gently until just combined – don’t overmix, as this can make the cake dense.

6. Bake the Cake

Pour the batter evenly into the prepared loaf pan.
Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the cake cool in the pan for 10 minutes, then transfer it to a cooling rack.

7. Make the Sugar-Free Iced Glaze

In a small bowl, whisk together:
- ½ cup (60 g) powdered sugar substitute
- 2–3 tablespoons fresh lemon juice (adjust for desired consistency).
Mix until smooth and slightly thick but pourable.

8. Glaze and Serve

Once the cake is completely cooled, drizzle the glaze over the top.
Let it set for 10–15 minutes before slicing.
Cut into slices and enjoy a moist, tangy, and guilt-free dessert!

✨ Pro tip: For extra lemon flavor, poke a few small holes in the cake with a skewer and let some glaze seep inside before drizzling the rest on top.

Variations and Delicious Serving Ideas

One of the best things about this sugar-free lemon cake is how versatile it is. With just a few tweaks, you can create different flavors and serving styles to suit any occasion. Here are some ideas to inspire you:

Keto-Friendly Lemon Cake

Swap the all-purpose flour with almond flour or coconut flour for a low-carb version.
Use a keto-approved sweetener like erythritol, monk fruit, or stevia.
This variation is perfect if you’re following a keto or diabetic-friendly diet while still wanting to enjoy dessert.

Gluten-Free Lemon Cake

Use a gluten-free all-purpose flour blend in place of regular flour.
Make sure your baking powder is labeled gluten-free.
You’ll get the same light, fluffy texture but without the gluten.

Add a Flavor Twist

Lemon Blueberry Cake – fold in 1 cup of fresh or frozen blueberries before baking.
Lemon Poppy Seed Cake – stir in 2 tablespoons of poppy seeds for a classic combination.
Coconut Lemon Cake – add ½ cup shredded unsweetened coconut to the batter for tropical flavor.

Serving Suggestions

Slice and serve with a dollop of sugar-free whipped cream or a spoonful of Greek yogurt.
Pair with fresh berries like raspberries, strawberries, or blueberries for a refreshing touch.
Enjoy with a cup of tea or coffee as a light afternoon treat.
Dress it up for special occasions by adding extra glaze or a sprinkle of unsweetened coconut flakes on top.

Tips for Success and Storage

Baking a moist and flavorful sugar-free lemon cake doesn’t have to be tricky. With a few helpful tips, you’ll get perfect results every time. Plus, knowing how to store it properly ensures you can enjoy every slice for days to come.

Baking Tips for the Perfect Cake

Use room-temperature ingredients – bring your butter, eggs, and milk to room temperature before mixing. This helps the batter come together smoothly and makes the cake rise evenly.
Don’t overmix the batter – once you add the flour, mix only until combined. Overmixing can make the cake dense and dry.
Check for doneness early – ovens vary, so start testing with a toothpick at the 40-minute mark. If it comes out clean or with just a few crumbs, it’s ready.
Cool before glazing – let the cake cool completely before adding the glaze, or it may melt and slide off.

Glazing Tips

Adjust thickness – if the glaze is too thick, add a few extra drops of lemon juice; if too thin, whisk in a little more powdered sweetener.
For extra flavor – poke small holes in the cake with a skewer and let a bit of glaze seep in before drizzling the rest on top.
Double glaze – for a bakery-style look, let the first glaze set, then drizzle on a second layer.

Storage Tips

Room Temperature – store the cake in an airtight container at room temperature for up to 2 days.
Refrigerator – keep it in the fridge for up to 5–7 days; bring to room temperature before serving for the best flavor.
Freezer-Friendly – wrap individual slices in plastic wrap and place in a freezer-safe bag or container. Freeze for up to 2 months. To serve, thaw at room temperature or warm slightly in the microwave.

Best Way to Serve Later

Reheat refrigerated slices in the microwave for 10–15 seconds to bring back softness.
Refresh the flavor by adding a light drizzle of glaze or a spoonful of sugar-free whipped cream.