A light-tasting, moist cake with a substantial and tasty, lemony icing.  I enjoyed this cake with my favorite herbal tea.  Next to chocolate I think lemon has to be the next most favorite flavor for many people.  My husband loved this cake and especially since it was made from lemons growing in our garden.

12/cups Gluten-Free Bake Mix 2 (Click - homemade) (400 mL)
11/tsp baking powder (7 mL)
1/tsp salt (0.5 mL)
6 eggs
Liquid sweetener (sucralose or stevia) to equal 11/cups (375 mL)
1/cup butter, softened (125 mL)
  (almost melted)
1/cup lemon juice (60 mL)
2 tbsp very finely grated lemon peel (30 mL)
Lemon Icing:
1 cup vanilla whey protein (250 mL)
  (I used Gold Standard®  from GNC - or use
  your own...make sure it tastes good!)
Liquid sweetener (sucralose or stevia) to equal 1/cup sugar (75 mL)
1/cup whipping cream (75 mL)
1/cup lemon juice (60 mL)
2 tbsp butter, melted (30 mL)
2 tbsp powdered erythritol, OR 3 packets sweetener (30 mL)
  (for coffee or tea)
1/tsp vanilla extract (2 mL)

Preheat oven to 350°F (180°C). 

In medium bowl, combine Gluten-Free Bake Mix 2, baking powder and salt.

In food processor, process eggs, liquid sweetener, butter and lemon juice.  Add dry ingredients; process.  Stir in lemon peel.  Pour into greased 9 x 13-inch (23 x 33 cm) dish.  Spread out evenly with back of spoon.  Bake 20 minutes, or until dinner knife inserted in cake comes out clean.

Lemon Icing:  Prepare icing as soon as cake comes out of the oven (it becomes thicker and stickier after a while).  In food processor, combine vanilla whey protein, liquid sweetener, whipping cream, lemon juice, melted butter, erythritol and vanilla extract; process.  Immediately spread over warm cake.   Keep cake at room temperature for a lighter texture, but after 24 hours, it should be refrigerated.

Yield:  24 servings
1 serving
120.5 calories
5.6 g protein
9.7 g fat
0.1 g fiber
2.5 g net carbs

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For other great Low-Carb, Gluten-Free recipes by the team & me: