Lydia’s LL Lemon Cake

 

---Oh Boy---- Little Lydia's Literally Lovely Lemon Cake

—Oh Boy—-
Little Lydia’s Literally Lovely Lemon Cake

Little Lydia’s Literally Lovely Lemon Cake

 

Serves 6-8

Net carbohydrates               12-14 g.

 

I LIKE TO USE AN 8 INCH SPRING FORM OR SMALL (6 cup) BUNDT PAN (WELL SPRAYED TO AVOID STICKING).

1/2 – stick of butter (you could use I can’t believe its not butter sticks) at room temperature*

¼ cup vegetable oil

1 – cup GRANULATED SUGAR SUBSTITUTE

3 – large eggs at room temperature

1 tsp. pure vanilla extract

2 – Tbsp. Sour cream (low fat is ok BUT NOT fat free)

1 – tsp. cider vinegar.

2/3 -cup flour (you can replace up to 1/4 the amount with whole wheat flour)

½ cup toasted almonds, cooled

1/2 -tsp. cinnamon

1/4 tsp. ginger

1/8 –tsp. ground cardamom

1 – TSP baking powder

1 –tsp, baking soda (1/2 into dry mix, ½ into wet mix)

pinch of salt

Juice and zest of 1-2 lemons (about ¼ cup)

½ cup Granulated sugar substitute

*I leave it out overnight

NOTE: Cardamom is sometimes hard to find sometimes. If you can find it, it adds a nuance to the cake. I keep my ground cardamom frozen.

HOW I PREPARE THE RECIPE:

Pre heat oven to 350

Dry Mixture

In a food processor:

Combine nuts, salt, and 1/3cup flour. Pulse until the nuts are totally pulverized. Add the remaining 1/3 cup more flour, and spices. Pulse until combined. Add final 1/3 cup of flour, baking soda and powder and pulse until combined. (I often do this a day ahead),

Wet Mixture

Easiest if you have a stand mixer+

Cream butter and GRANULATED SUGAR SUBSTITUTE until light and fluffy add the oil and beat until well combined. Scrape down the sides of the bowl

Add vanilla

FROM THE DRY INGREDIENTS: Add remaining ½ tsp. of baking soda to sour cream and vinegar and stir. Allow to puff up.

Alternately add the dry ingredients and the eggs and sour cream mixture. Start with the dry. MIX ONLY UNTIL JUST INCORPORATED otherwise you wind up with bread.

When the wet and dry ingredients are combined, add the lemon zest and stir by hand until just incorporated.

Spoon into baking pan**** and bake for 26-28 minutes or until tester comes out dry from the center.

Combine the lemon Juice and the ½ cup of sugar substitute.

Let the cake cool for ten minutes. Invert a plate over the pan and remove from the baking pan. Poke holes into the cake and slowly spoon the lemon juice mixture over the cake.

Lemon Blueberry Cake Just add 1/2 cup blueberries for this luscious option

Lemon Blueberry Cake
Just add 1/2 cup blueberries for this luscious option