Ultra Low Carb Treat Recipe: Fluffy and Moist Lemon Cake

I don’t usually bake sweet stuff and I’ve talked about it here before. I realized I’ve never written a wrap up about that Whole30® Carb Nite Solution but long story short, I do better without eating sweet treats on my Ultra Low Carb (ULC) days as it actually triggers me for wanting eating the REAL treats.

ulc_lemoncake

Anyway couple weeks ago, I had a birthday gathering with my friends. In addition of celebrating the birthday girl(s), we were also celebrating J & G recent engagement. M, one of my friend and the organizer specifically asked me to bake a paleo-friendly cake for J & G. You might wonder why she did that.

Hm long story short, I sort of “convinced” G, J’s fiance to jump to the paleo/primal bandwagon. Initially, he was very interested in health and nutrition and I referred him to Robb Wolf, Mark Sisson and also recommended him to get It Starts With Food by Whole9. The rest is history. G was totally hook with paleo/primal lifestyle and he even bought more books than I ever did. Ha! Mission success, I guess. Prior this I had nobody to talk to in regards paleo/primal other than my hubby or online. And that G is on paleo/primal lifestyle, of course his mission now is to convince J to be on board as well. So far so good, I think.

Ok back to the topic!

So I was happy and felt honored to do that but at the same time I got a bit nervous too! I have to make sure this cake needs to meet my macros requirement being on Cyclical Ketogenic Diet such as Carb Nite® Solution and at the same time will still appealing enough for general people. Baking ULC treats isn’t quite the same as baking regular paleo/primal treats since I can’t use any natural sweetener such as honey, maple syrups or even fruits! You can read the details on this post here. I know there’s a way around it and I’m not giving up!

As a type A person, I always strive for perfection and practice usually makes it perfect. After I did some research on various websites, I experimented baking chocolate cake with melted chocolate.

IMG_8278

Presentation: NICE
Taste: BLAH (well not to me or my hubby!)

So I scrapped that plan and I couldn’t even think of what type of cake I should be making. I started to get a bit worried. Then when I was enjoying my Carb refeeds, I browsed around the net and came across to Joy of Baking Lemon Curd Tart Recipe. An idea strike me. I should just make a Lemon Cake! At the same time, I also had lots of egg yolks sitting around in my fridge. In case you don’t know, I usually always end up having lots of egg yolks from baking my Carb Nite (CN) treats because when making Carb Nite treats, they need to be low to no fat. Yes yolks are great for you, that’s why I didn’t throw them away! So I googled around and came across to this page.

I decided to make Lemon Cake with Lemon Curd frosting for J and G’s engagement celebration!

Lemon Cake

Serves 8
Prep time 1 hour
Cook time 40 minutes
Total time 1 hour, 40 minutes
Allergy Egg
Dietary carb nite solution, Gluten Free, Paleo, ultra low carb
Meal type Dessert
Misc Freezable, Serve Cold
Occasion Birthday Party
This cake is very moist and fluffy, just like those regular cake!

Ingredients

  • 4 Large pastured-raised eggs
  • 1/2 cup coconut cream or full fat coconut milk
  • 4 tablespoons grass-fed unsalted butter (melted)
  • 3 tablespoons fresh squeezed lemon juice (about 3 small lemons)
  • 2 teaspoons vanilla extract
  • 2 teaspoons lemon zest (for more if you like it more lemon taste)
  • 3/8 cups coconut flour (1/4 cup + 2 Tbsp)
  • 1-2 teaspoon sweetener of your own choice (I used powdered Stevia)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda

Directions

Step 1
Mix all the dry ingredients together in a bowl (coconut flour, baking soda, baking powder, powdered stevia (if using). Set aside
Step 2
Mix all the wet ingredients except eggs in another bowl (liquid vanilla extract, lemon juice, coconut cream or coconut milk and melted butter). Set aside
Step 3
In another mixing bowl, beat 4 eggs with a hand mixer or a stand mixer until it's pale yellow, nice and fluffy. It usually takes about 3-4 minute
Step 4
Preheat oven to 350F.
Step 5
Lower the hand mixer speed. Using your other hand, add in the liquid ingredients into the batter, 1 teaspoon at one time.
Step 6
Then add in the dry ingredients, 1 Tbsp at a time. I found that by using the hand mixer, it's easier to avoid getting clumps from the coconut flour. You might notice the batter isn't as fluffy as earlier but it shouldn't be too sticky either. Resist to add an additional coconut flour or your batter will be too thick and the cake will turn out to be dense. A good tip if you have enough coconut flour is when you scoop the batter, it resembles pancake batter, not too thick, not too runny.
Step 7
Lastly, fold in the lemon zest.
Step 8
Grease your baking pan of choice (I used 9"x5" rectangular pyrex dish) with coconut oil. Line the bottom of the pan with parchment paper.
Step 9
Pour the batter into the pan. Scrape as much batter as you can from the mixing bowl.
Step 10
Bake for about 30 minutes or depending on how hot your oven is. I checked mine after 30 minutes and it was still a bit wet in the middle so I added an extra 10 minutes. The top should turn into golden brown. Don't overbake or your cake will be too dry.
Step 11
Set aside and let it cool.
Step 12
Option1: If you decided to "frost" the top with Lemon Curd, this is the time to do it. Just make sure the cake is cool enough or you will melt your Lemon Curd and everything will turn into a big mess!

Note:I used about 6 Tablespoons of Lemon Curd to frost the cake (My Lemon Curd recipe yield about approximately 8 Tbsp batter)
Step 13
Option 2: You could totally decorate the top of the cake with fruits of your choice 🙂

Note

Nutrition Facts for the CAKE ONLY
Serving Size 1
Servings Per Recipe 8
Amount Per Serving
Calories 138
Calories from Fat 98
% Daily Value*
Total Fat 11g 17%
Saturated Fat 7g 35%
Monounsaturated Fat 1g
Polyunsaturated Fat 0.3g
Cholesterol 121mg 40%
Sodium 86mg 4%
Total Carbohydrate 5.1g 2%
Dietary Fiber 2.3g 9%
Sugars 1.5g
Protein 3.3g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
Nutrition Facts for the CAKE WITH LEMON CURD FROSTING
Serving Size 1
Servings Per Recipe 8
Amount Per Serving
Calories 211
Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 11g 53%
Monounsaturated Fat 2.3g
Polyunsaturated Fat 0.8g
Trans Fat 0 g
Cholesterol 270mg 90%
Sodium 135mg 6%
Total Carbohydrate 5.6g 2%
Dietary Fiber 2.3g 9%
Sugars 1.6g
Protein 6.4g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Egg Yolk Lemon Curd

Serves 8
Prep time 5 minutes
Cook time 10 minutes
Total time 15 minutes
Allergy Egg
Dietary carb nite solution, Gluten Free, Paleo, ultra low carb
Meal type Dessert
Misc Serve Cold
Website Bakepedia.com

Ingredients

  • 7 egg yolks
  • 4 tablespoons grass-fed butter
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons freshly squeezed lemon juice
  • 1/2 teaspoon lemon zest
  • 2 teaspoons sweetener of your choice (I used Now Foods powdered stevia)

Directions

Step 1
Place yolks, butter and lemon juice in a double broiler. If you don't have a double broiler like me, I placed my stainless steel bowl over a pot of a simmering water.
Step 2
Keep whisking the yolks mixture to prevent it from curdling. It takes about 10 minutes. The mixture will be done once it feels sticky. Since we only used the yolks, the mixture might feel a bit differently from the ones that called for whole eggs.
Step 3
Remove the bowl from heat and let it cool to room temperature. It's best to refrigerate the curd prior applying it to your cake or pie.

Note

This nutrition facts is for 1 Tablespoon, NOT the entire thing!

Nutrition Facts
Serving Size 1 Tbsp
Servings Per Recipe 8
Amount Per Serving
Calories 98
Calories from Fat 85
% Daily Value*
Total Fat 9.4g 15%
Saturated Fat 4.9g 25%
Monounsaturated Fat 1.7g
Polyunsaturated Fat 0.6g
Trans Fat 0 g
Cholesterol 199mg 66%
Sodium 57mg 2%
Total Carbohydrate 0.6g 0%
Dietary Fiber 0g 0%
Sugars 0.2g
Protein 2.4g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Can’t find some of the ingredients at your local store? You can buy some of them from here! 🙂

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  • http://kathsfunnylittlelife.wordpress.com/ Kath (My Funny Little Life)

    It’s fascinating how you can make a cake that’s very low in carbohydrates! I used to think LC and cake were mutually exclusive! 😉

    • http://delightfultastebuds.com Jos

      It’s all thanks to coconut flour 🙂