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