Magic Lemon Cake
Magic Lemon Cake
Somewhere between a custard and a soaked cake, this dish is bursting with a light, refreshing lemon flavor. It needs to be refrigerated overnight to set so plan ahead when you’re ready to make it.
Servings: 9 2.5x2.5" slices
Calories: 191.2kcal
Ingredients
- 5 large eggs
- 1/2 cup granulated allulose
- 1/2 cup unsalted butter melted
- juice and zest of 1 lemon
- 1/2 tsp vanilla extract
- 1/2 cup almond flour
- 1 serving Lemon Meringue Keto Chow
- 1 1/2 cups unsweetened almond milk at room temperature
Instructions
- Preheat the oven to 325℉ and set a rack to the center.
- Grease an 8 X 8-inch square baking pan and line it with parchment paper so that the parchment paper hangs over two sides of the pan to create handles for lifting the finished cake out of the pan when it is cool.
- Separate the egg whites from the egg yolks.
- Beat the egg whites until they hold stiff peaks. Set them aside.
- Beat the egg yolks with the allulose until doubled in volume and light yellow in color.
- Add the melted butter, lemon juice, zest and vanilla extract and beat until fully combined.
- Add the almond flour and Keto Chow and mix well.
- Gradually stir in the milk, then fold in the beaten egg whites a third at a time. There should be some lumps of egg white still visible in the batter.
- Pour the batter into the prepared pan and bake for approximately 40 minutes, or until the top is brown, and the cake is set. It should have a very slight tremble when the pan is jiggled but feel firm to the touch.
- Allow the cake to cool to room temperature. Run a knife around the edge of the pan to loosen it from the edges of the pan before wrapping and chilling overnight in the refrigerator.
- When ready to serve, remove from the pan by lifting the parchment paper out. Carefully remove the parchment paper and set the cake on a serving dish or cutting board.
- Cut it into squares and dust with powdered sweetener or serve with whipped cream and fresh berries.
Notes
For high altitude, use a 9x9 pan or bake at 300F for an extra 10-15 minutes.
