Healthy Moist Lemon Cake Recipe
Almond Flour and coconut flour come together to make the most delicious moist lemon cake, paleo, low carb and diabetic friendly. Makes a one-layer cake, either 8 inch or 9 inch.
Lemon Glaze Ingredients
- 2 tablespoons lemon juice
- 1/2 cup Confectioners Sugar I use sugar free Swerve
- 1-2 tablespoons heavy cream optional
Lemon Cake Instructions
Grease a one layer cake pan. Can use a 8 inch or 9 inch. I used a 9 inch.
Zest all lemons. Reserve some zest for topping cake later.
Rub zest into sweetener
Mix flours, sweetener, salt, baking soda, xanthan gum together. Set aside.
Mix eggs, milk, sour cream, avocado oil, zest, lemon juice together.
Add dry ingredients to wet ingredients.
Mix just till incorporated.
Bake at 350 degrees for 35-40 minutes. Make sure to check at 30 minutes. (see notes)
If making a mini triple cake, use three 6 inch cake pans.
Use Parchment for the bottoms and spray the sides with baking spray or grease pans with coconut oil or oil of choice.
You can choose to make a light glaze or a thicker icing/frosting. There are instructions for both. You can use regular confectioner's sugar instead of Swerve if you desire.
Baking Times: On various occasions, my cake baked a little differently. At 40 minutes it was golden brown, but other times a little darker than I wanted. You might consider checking at 30 minutes and putting a loose tin foil sheet over the time if the cake is already golden brown.
1/8th of cake is 5 net carbs.
I recently added xanthan gum to the recipe as it is so moist, it falls apart, but you can skip.
Serving: 1g | Calories: 380kcal | Carbohydrates: 11g | Protein: 10g | Fat: 35g | Fiber: 6g | Sugar: 2g