Grandma Raymond's Lemon Butter Cakes

Lemon Butter Cake 3
Lemon Butter Cake 3

Grandma Raymond's Lemon Butter Cakes

Recipes   Gluten Free     Sweets    


Lemon Butter Cake
  • 1 1/2 cups almond flour
  • ¼ cup coconut flour
  • 1 tsp xanthan gum
  • 1 TBSP baking powder
  • ½ tsp salt
  • ½ cup butter, softened
  • 1 cup Swerve, Granular
  • 4 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 cup unsweetened almond milk or milk
  • 2 TBSP lemon zest (1 lemon)
  • 2 TBSP lemon juice (4 large lemons) or 2 tsp lemon extract
  • Optional: 6 drops of yellow natural food coloring gives the cake a stronger yellow cake look and feel)
  • ¼ cup of Swerve, Confectioners
  • 2 TBS of fresh lemon juice
  • ½ -1 teaspoon lemon zest 


  1. Preheat the oven to 350°F. Place cupcake liners in cupcake pan or excessively butter the entire cupcake pan.
  2. In a medium bowl, whisk together the almond flour, coconut flour, baking powder, xanthan gum and salt. Set aside.
  3. In a large bowl on medium high to high speed, beat butter with Swerve until light and fluffy, about 5 minutes. Beat in eggs, food coloring, and vanilla extract until blended. On low speed, beat in half of the almond flour mixture. Beat in milk, and then the remaining almond flour mixture until combined. With a spatula, mix in lemon juice and lemon zest.
  4. Divide the batter evenly among the muffin pan, and shake the pan gently to ensure batter is evenly spread in each cup.
  5. Bake for 20-24 minutes until edges are browned, and toothpick inserted comes out clean. Remove from oven, and let cool for 10 minutes before gently removing each cake from pan.
  6. In small bowl, combine lemon juice, Swerve Confectioners, and lemon zest. Mix together until well combined. Drizzle onto each cake.
    1. Note: If making mini-cupcakes, bake for 17-22 minutes, and watch cupcakes to ensure they do not overcook on top. 
    2. Note: Do not over-beat the batter, or you can lose the cake-like texture.

Makes about 18 servings.

Lemon Butter Cake 2
Nutrition Facts

Serving Size 1 piece

Servings 18

Calories 120
Total Fat 11g
Total Saturated Fat 4g
Cholesterol 55mg
Sodium 180mg
Total Carbs 17g
Dietary Fiber 3g
Sugars 1g
Swerve 13g
Protein 4g
Net Carbs: 1g



    Thank you so much for this recipe. We sampled these at Expo East last week. Being gluten- and dairy- allergic, this great treat is wonderful. I will pass this recipe on to my clients who are on maintenance.Ruth Siegel Ideal Nutrition Diet Center Silver Spring MD 20901 240-595-6504

    • Swerve

      Hi Ruth, thank you for your sweet comment! We appreciate you stopping by our booth and sharing Swerve with your clients. Please let us know if there is anything we can do to support your clinic!

  • Jennifer Coring

    Have you ever made lemon poppyseed muffins with the yellow cake mix?

    • Swerve

      No, but that sounds great! You could use lemon extract instead of vanilla and lemon juice instead of water. Then just add 1 Tbsp poppy seeds. Yum!

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