Lemon Syrup Cakes

Luscious Lemon Syrup Cakes


These Luscious Lemon Syrup Cakes are our favourite recipe at the moment! Not only do they taste divine, they are also amazingly sugar-free, low carb, gluten-free and all natural! They’re citrusy and delicate in texture and would be perfect for a morning or afternoon tea.

Makes 16 cupcakes



  1. Preheat oven to 160 degrees.
  2. Prepare a mini cupcake tray with 16 wrappers. Spray the wrappers well (we used coconut oil spray).
  3. Place 2 washed medium lemons in a microwave-safe bowl covered with water and microwave for 5 minutes.
  4. Take out and let cool.
  5. Cut lemons in half. Save 1/2 a lemon for the icing.
  6. Place other remaining 3 halves in a blender/food processor with the 3/4 cup milk, 100g melted butter and 2 eggs. Blend until smooth.
  7. Place the vanilla cupcake mix into a bowl and pour the lemon mix on top.
  8. Gently mix until just combined, folding through.
  9. Portion into 16 small muffin wrappers that have been sprayed with oil to prevent sticking.
  10. Bake mini muffins on 160 deg for 20 minutes or until just golden.


  • Scoop the pulp/juice from the half lemon you saved into a small bowl and remove the seeds.
  • Add 1/4 cup of our Low Carb Icing Mix and 2 tablespoons of water. Stir to combine.
  • It should be very runny and look like a glaze. If need be, add a tablespoon of water.
  • Microwave 30 seconds to melt and make a syrup.
  • Once the cupcakes are ready, spoon over the glaze whilst still warm and dust with icing mix.

Storage: Can be stored in the fridge for up to 5 days.

For the greater low carb, sugar-free, gluten-free recipes, visit annaslowcarbkitchen.com.au/recipes

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