Lemon Pudding Cake

Servings: 8
Calories: 266.2kcal/1114.0kJ (per serving)
Fat: 21.6g (per serving)
Carbs: 34.1g (per serving)
Protein: 8.9g (per serving)

About

This cake is super soft, light and refreshing with a pudding-like consistency. Full of lemon flavor, this cake will be your go-to recipe when you are looking for something sweet and tart. Feel free to use dairy substitutes for the butter and milk.

Ingredients

1 ½ cup almond flour
2 teaspoon baking aids xanthan gum by bob's red mill
1 ½ cup the ultimate icing sugar replacement by swerve
5 tablespoon butter
2 tablespoon lemon peel or zest raw
½ cup lemon juice
½ cup whole milk
5 large raw egg

Instructions

Preheat an oven to 325 F. Spray an 8” x 8” pan with cooking spray. Separate the eggs into yolk and whites. Combine the almond flour and xanthan gum together. Cream the butter, 1 cup of sweetener together and zest in a stand mixer.
Add the yolks and mix well.
Add the lemon juice and mix, then the whole milk. Add in the almond flour mixture and combine well.
Remove the almond flour dough mixture to a separate bowl.
Wash the bowl of the stand mixer well so there is no grease or residue. Then whip the egg whites to a stiff peak in the same bowl. Once you start whipping the egg whites and they are foaming, add a ½ cup of sweetener and then continue whipping until stiff peaks form.
Fold in a big scoop of stiff egg whites to the almond flour dough mixture to lighten it.
Then add that mixture to the larger bowl of stiff egg whites and gently fold until all combined.
Pour dough into the prepared pan. Then place the 8” x 8” pan into a 13” x 9” pan and add 2 cups of boiling water into the larger pan. Place it all into the oven and allow to bake for 30-35 minutes until the center springs back to the touch. Remove it from the oven and allow it to sit in the water bath for another 20-25 minutes or so before removing. Serve immediately while warm!