Little Lydia’s Literally Lovely Lemon Cake

Serves 6

Ingredients

• 1/2 cup toasted almonds, cooled
• Pinch of salt
• 2/3 cup flour, divided
• 1 tsp cinnamon
• 1 tsp ginger
• 1/8 tsp ground cardamom
• 1 tsp baking soda, divided
• 1 tsp baking powder
• 1/2 stick butter, room temperature
• 1 cup granulated sugar substitute
• 1/4 cup vegetable oil
• 1 tsp pure vanilla extract
• 2 tbsp sour cream (low-fat OK but not fat-free)
• 1 tsp cider vinegar
• 3 large eggs, room temperature
• Zest of 1 lemon
• Juice of 1-2 lemons (about 1/4 cup)
• 1/2 cup granulated sugar substitute

Preparation

1. Preheat oven to 350 F.
2. In a food processor, combine nuts, salt, and 1/3 cup flour. Pulse until the nuts are totally pulverized. Add the remaining 1/3 cup more flour and spices. Pulse until combined. Add 1/2 tsp baking soda and powder and pulse until combined.
3. Cream butter and 1 cup granulated sugar substitute until light and fluffy. Add the oil and beat until well combined. Scrape down the sides of the bowl. Add vanilla.
4. Combine remaining 1/2 tsp baking soda, sour cream and vinegar and stir. Allow to puff up.
5. Alternately add the dry ingredients, the eggs and the sour cream mixture to the butter mixture. Start with the dry, and mix only until just incorporated (otherwise you wind up with bread).
6. When the wet and dry ingredients are combined, add the lemon zest and stir by hand until just incorporated.*

Coat either an 8-inch springform pan or a small (6-cup) bundt pan. Spoon batter into baking pan and bake for 26-28 minutes or until tester comes out dry from the center.

7. For the lemon drizzle, combine lemon juice and 1/2 cup granulated sugar substitute.
8. Let the cake cool for 10 minutes. Invert a plate over the pan and remove the cake from the baking pan. Poke holes into the cake, then slowly spoon the lemon juice mixture over the cake.

*For a simple option but a totally new cake, add 1/2 cup frozen blueberries to the batter. They will sink to the bottom but become the top when you invert the pan.

Nutrition Information per Serving

• 13 g Net carbohydrate

Source: Ward Alper, the Decadent Diabetic

Photo credit: Birthday Cake Ideas

In the event you find this recipe inappropriate for diabetics, please contact us and we will review your suggestions.