Lemon Cake~Grain Free

by adustyframe ~ July 22nd, 2013

I played with a recipe that I found in this cookbook~it sounds delightful BUT I’m trying (trying!) to eat healthier and wanted to see if I could make something out of my healthy ingredients that tasted good.

I did not make the original recipe so I can’t tell you if it’s remotely close. I can tell you that it was good!

It was originally supposed to be bread but this is too moist for bread or muffins. I baked the first batch as a loaf of bread (350 F for about 1 1 /4 hrs) and the leftover batter as muffins (350 F 20 minutes) but they were too moist. I decided it needs to be baked like a cake so it’s easier to serve.

This recipe does require several steps but I have to admit it was quite tasty!

**I used coconut sugar which is similar to a brown sugar in flavor and color. My lemon cake is not bright yellow like a box cake would be–it definitely looks more brown. If you try xylitol perhaps it will be a lighter color.

 

Grain Free Lemon Cake~

For the cake:

1 c. coconut sugar or xylitol

1 stick butter

4 eggs

1 tsp. vanilla

1/2 c. lemon juice

6 Tbsp. milk

2 c. almond flour

1/4 c. flax meal

1/4 tsp. salt

1 tsp. baking soda

*3 lemons–zest and juice (use the juice you get from the zested lemons as part of the 1/2 c. lemon juice called for in the recipe)

1. Cream butter and coconut sugar 5-7 minutes until light and fluffy.

2. Add lemon zest and cream lightly.

3. Add eggs one at a time and beat until incorporated.

4. In a separate bowl, mix all dry ingredients.

5. In a separate bowl, stir together milk and vanilla.

6. Add dry ingredients and wet ingredients to the creamed mixture alternately in several steps–start with 1/3 of the dry ingredients and mix until incorporated. Then add about 1/2 of the liquid ingredients. Continue until all ingredients have been added to the creamed mixture and incorporated. Add the lemon juice and mix until incorporated.

7. Scrape bowl into a greased 8″x8″ pan.

8. Bake at 350 F for at least 30 minutes–may take longer depending on your oven and because batter is very moist.

9. Remove from oven when a pick inserted into the center comes out clean.  Allow to cool.

Soaking Syrup:

6 Tbsp. coconut sugar or xylitol

6 Tbsp lemon juice

1. Stir together in a non-reactive saucepan over low heat.

2. Cook and stir constantly until mixture bubbles slowly–not quite a boil. Cook and stir for 5 minutes.

3. Allow to cool

Lemon Glaze:

1/2 c. coconut sugar

1/4 c. xylitol

2 Tbsp. lemon juice

1. Grind xylitol and coconut sugar together in a blender or coffee grinder to make them “powdered sugar”

2. Stir together to make glaze. Set aside.

To assemble:

1. When cake has cooled, poke holes with a fork or sharp knife all over the top of the cake.

2. Spoon cooled soaking syrup over the cake and spread over the top. Allow it to soak in slightly.

3. Spread glaze over the top.

4. ENJOY! MMMM!

 

Lizzie

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