Lemon Cake
Lemon Cake
Print recipe
| 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. | |
