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I made this soft, lemony cake during Ian's birthday week. He loved it! Besides the fresh lemon juice, lemon rind amps up the lemon flavor in this cake.
The lemon cake layers bake up lovely and flat, so no need to cut the cake layers. Test for doneness with a cake tester or toothpick. Just a few crumbs are acceptable. This is a reliable cake recipe even although it is not made with all purpose flour or cake flour. An 8-inch cake pan will yield a higher cake. You can make lemon cupcakes instead. Line a muffin pan with cupcake holders.
I used a stand mixer to mix the batter. When the cake is frosted as well as the sides of the cake, you can use lemon slices and lemon zest to garnish the top of the cake.
Make sure to use unsalted butter in the cream cheese frosting to ensure the frosting is sweet tasting and not salty tasting. Use softened butter in the frosting and the cake.
Before spreading the frosting, place dollops of the mixture of cream cheese frosting on top and use an offset spatula to spread the frosting. The contrast between the textures of the cake and the frosting is delightful.
For the frosting if you want a very lemony flavor, you could flavor it with homemade lemon curd. You could use lemon extract or a Davinci Lemon Syrup instead.
INGREDIENTS:
Cake:
2 cups Gluten-Free Bake Mix 2, OR (500 mL)
21/4 cups
Keto Bake Mix (560 mL)
3 tbsp vanilla whey protein powder (45 mL)
21/2 tsp baking powder (12 mL)
1/2
tsp baking soda (2 mL)
1/8
tsp salt (0.5 mL)
1/2
cup butter, softened (125 mL)
Liquid sweetener to equal 11/4 cups sugar (300 ml)
1/4 cup allulose (60 mL)
4 large eggs
1/2
cup heavy cream (125 ml)
2 large lemons, zested and juiced
{1/2 cup (125 mL) lemon juice}
Cream Cheese Frosting:
12 oz cream cheese, room temperature (340 g)
Liquid sweetener to equal 1/2 cup sugar (125 mL)
6 tbsp unsalted butter, softened (90 mL)
2 tbsp allulose or allulose blend (30 mL)
2 tbsp heavy cream (30 mL)
11/2 tsp vanilla extract (7 mL)
Optional Garnish:
Lemon slice
Lemon zest
INSTRUCTIONS:
Preheat the oven to 350°F (180°C). Grease 2, 8 or 9-inch (20 or 23 cm) cake pans
and cut a parchment paper round (to measure turn the pans upside down) to fit
inside the pans.
In
medium bowl, combine Gluten-Free Bake Mix 2, OR Keto Bake Mix, vanilla whey
protein powder, baking powder, baking soda and salt.
In
bowl with mixer, beat butter, liquid sweetener and allulose together until
creamy. Add eggs one at a time between
beating on low speed. Add dry
ingredients, mixing briefly and then add heavy cream and lemon juice; mix. Lastly, add lemon zest while on lowest speed
until combined. Divide the batter evenly
between the two prepared cake pans.
Place them on the middle shelf and bake 25 to 28 minutes or until a cake
tester comes out clean. Leave the cakes
in the pan 10 minutes, then loosen the sides and invert onto a wire rack.
Cream Cheese Frosting: In food processor, process cream cheese,
liquid sucralose, butter, allulose, OR allulose blend, heavy cream and vanilla
extract until smooth. Spread between
cooled cake layers and on top and sides.
Garnish with a lemon slice in center and sprinkle top with lemon zest,
if desired.
Yield: 12 servings
1
serving
371.7
calories
9.4
g protein
34.2
g fat
0 g fiber
6.6
g net carbs