Thursday, April 1, 2010

Lemon Cake with Lemon Cream Cheese Glaze

Well, it's finally here! Without any fanfare, I would like to present a wonderful dessert for Easter. My Lemon Cake with Lemon Cream Cheese Glaze will thrill the family and friends and have them coming back for more. And, you can plan a slice for yourself with your meal. I hope you enjoy.

Lemon Cake with Lemon Cream Cheese Glaze


4 eggs

3/4 cup 2% milk

3/4 cup water

1 1/2 Tbsp. unsalted butter, melted

1 1/2 tsp. vanilla extract

1 cup almond flour

1/2 cup coconut flour

1 1/4 cup + 1 Tbsp. Splenda

2 tsp. baking powder

1 lemon, zested (about 2 Tbsp.)

pinch salt
vegetable spray
Preheat oven 350'
Prepare 8" round cake pan but cutting a round of parchment paper that is about 2" larger than pan. Coat the cake pan with vegetable spray, place parchment paper in cake pan and smooth the edges. Lightly coat again with vegetable spray.
Combine the wet ingredients in a large bowl. Combine dry ingredients in another large bowl. Add the wet ingredients to the dry ingredients and blend well. Pour into prepared cake pan and bake on the middle rack of oven for 25 to 30 minutes.
Remove from oven and place pan on cooling rack. Allow cake to cool in pan for about 20 to 30 minutes. Carefully remove by placing serving plate over the top of pan and turning over, allowing cake to slide out onto plate. Remove parchment paper from the cake.

Lemon Cream Cheese Glaze

2 Tbsp. cream cheese

1 lemon, juiced

4 Tbsp. Splenda

2 Tbsp. 2% milk

1 Tbsp. water

Soften cream cheese in the microwave for about 10 to 15 seconds. Add the rest of the ingredients and blend until smooth. Drizzle glaze over cake. Refrigerate cake for about an hour.

Nutrition Facts

8 Servings

Amount Per Serving

Calories 197.4

Total Fat 14.2 g

Saturated Fat 4.3 g

Polyunsaturated Fat 0.5 g

Monounsaturated Fat 2.1 g

Cholesterol 118.2 mg

Sodium 213.8 mg

Potassium 46.3 mg

Total Carbohydrate 16.4 g

Dietary Fiber 4.7 g

Sugars 1.6 g

Protein 8.4 g

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