Primal Cake - Lemon Pound
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 273.2
- Total Fat: 24.2 g
- Cholesterol: 77.0 mg
- Sodium: 60.8 mg
- Total Carbs: 8.5 g
- Dietary Fiber: 2.9 g
- Protein: 8.3 g
View full nutritional breakdown of Primal Cake - Lemon Pound calories by ingredient
Introduction
This is a really good lemon cake. Sweet, dense and moist. I bake mine in square muffin cups to get 12 little square cakes. Great for topping with fruit or a little bit of ice cream. (This is the EXACT same recipe I also use for my Lemon Bread). This is a really good lemon cake. Sweet, dense and moist. I bake mine in square muffin cups to get 12 little square cakes. Great for topping with fruit or a little bit of ice cream. (This is the EXACT same recipe I also use for my Lemon Bread).Number of Servings: 12
Ingredients
-
1 3/4 cups almond flour, sifted
1 Scoop Whey Protein Powder (if you don't want to use this, you can add an additional 1/4 cup almond flour)
1/4 Tsp Celtic Sea Salt
1/4 Cup maple syrup
3/4 Tsp Liquid Stevia, Lemon Flavor (= to 1/3 cup sugar)
2 Tbsp lemon zest, or about 2 medium lemons' worth
2 Tsp lemon juice
5 Eggs
2 Tsp vanilla extract
3/4 Cup coconut oil (or ghee or butter)
1 Tsp baking powder, Featherweight brand (if using regular baking powder, use same amount)
Directions
Preheat oven to 350F.
Preheat oven to 350F.
Prepare a square cake pan by oiling bottom and sides and then lining with parchment paper that goes up 2 sides and across the bottom of the pan. The parchment paper is my preferred method for a no-stick release.
Sift together almond flour, whey protein powder and salt in a medium bowl. Meanwhile, melt the coconut oil (if not already melted).
In a separate bowl, whisk together the maple syrup and stevia with the lemon zest until combined. Add lemon juice, eggs, and vanilla. Whisk until combined. Add the melted coconut oil in a steady stream while whisking to combine.
Gradually stir almond flour mixture into the wet mixture.
Add the baking powder and quickly combine. (If using regular baking powder you can add it at the beginning with the other dry ingredients).
Pour into prepared pan.
Bake 10 minutes. Reduce oven temperature to 325 and continue baking until done, keeping an eye on it, about 10 - 20 minutes longer or until a cake tester inserted into center of loaf comes out clean. The time can vary a lot so be sure to keep an eye on it and don't let it burn.
Makes 12 servings, 1 slice per serving
Preheat oven to 350F.
Prepare a square cake pan by oiling bottom and sides and then lining with parchment paper that goes up 2 sides and across the bottom of the pan. The parchment paper is my preferred method for a no-stick release.
Sift together almond flour, whey protein powder and salt in a medium bowl. Meanwhile, melt the coconut oil (if not already melted).
In a separate bowl, whisk together the maple syrup and stevia with the lemon zest until combined. Add lemon juice, eggs, and vanilla. Whisk until combined. Add the melted coconut oil in a steady stream while whisking to combine.
Gradually stir almond flour mixture into the wet mixture.
Add the baking powder and quickly combine. (If using regular baking powder you can add it at the beginning with the other dry ingredients).
Pour into prepared pan.
Bake 10 minutes. Reduce oven temperature to 325 and continue baking until done, keeping an eye on it, about 10 - 20 minutes longer or until a cake tester inserted into center of loaf comes out clean. The time can vary a lot so be sure to keep an eye on it and don't let it burn.
Makes 12 servings, 1 slice per serving