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LEMON CAKE WITH LEMON
ICING
A light-tasting, moist cake with a substantial and tasty,
lemony icing. I enjoyed this cake with
my favorite herbal tea. Next to
chocolate I think lemon has to be the next most favorite flavor for many
people. My husband loved this cake and
especially since it was made from lemons growing in our garden.
12/3 cups
Gluten-Free Bake Mix 2 (Click - homemade) (400 mL)
11/2 tsp
baking powder (7 mL)
1/8 tsp salt (0.5 mL)
6 eggs
Liquid sweetener to equal 11/2 cups sugar (375 mL)
1/2 cup butter, softened (125 mL)
(almost melted)
1/4 cup lemon juice (60 mL)
2 tbsp very finely grated lemon peel (30 mL)
Lemon Icing:
1 cup vanilla whey protein (250 mL)
(I used Gold Standard®
your own...make sure it tastes good!)
your own...make sure it tastes good!)
Liquid sweetener to equal 1/3 cup sugar (75 mL)
1/3 cup whipping cream (75 mL)
1/4 cup lemon juice (60 mL)
2 tbsp butter, melted (30 mL)
2 tbsp powdered sweetener, OR 3 packets sweetener (30 mL)
(for coffee or tea)
1/2 tsp vanilla extract (2 mL)
Preheat oven to 350°F (180°C).
In medium bowl, combine Gluten-Free Bake Mix 2, baking powder and salt.
In food processor, process eggs, liquid sweetener,
butter and lemon juice. Add dry
ingredients; process. Stir in lemon peel. Pour into greased 9 x 13-inch (23 x 33 cm)
dish. Spread out evenly with back of
spoon. Bake 20 minutes, or until dinner
knife inserted in cake comes out clean.
Lemon Icing: Prepare icing as soon as cake comes out of the oven
(it becomes thicker and stickier after a while). In food processor, combine vanilla whey
protein, liquid sweetener, whipping cream, lemon juice, melted butter,
erythritol and vanilla extract; process.
Immediately spread over warm cake.
Keep cake at room temperature for a lighter texture, but after 24 hours,
it should be refrigerated.
Yield: 24 servings
1
serving
120.5
calories
5.6
g protein
9.7
g fat
0.1 g fiber
2.5
g net carbs
FOR MORE LOVELY CAKE RECIPES: CLICK HERE OR HERE