Lemon Drizzle Cake

by Helen Marshall


1 x Low Carb Pancake & Waffle Mix
1/4 cup butter
1/2 cup your fave sugar (I like coconut sugar)
3 large eggs
1 tsp vanilla essence
1/4 cup water
juice and zest of 1 lemon

2 lemons
1/2 cup your fave sugar (or to your own taste)


  1. Cream butter and sugar together.
  2. Add eggs, vanilla essence and water and stir to combine.
  3. Add the dry ingredients lemon juice and zest.
  4. Pour into tin and bake for 40 minutes.


  1. Combine the juice of two lemons and the zest of 1 lemon with the sugar in a saucepan.
  2. Heat until sugar dissolves.
  3. Pour the lemon mix over your cake while it’s still warm and let it soak into the cake while it cools.


Recipe by Primalista Cherri WA. I love a Lemon Drizzle cake and this one is even easier to make using our Low Carb Pancake Mix!

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