GLEN ROCK, NJ - I love sweet and lemony cakes when spring is in the air. They are refreshing and light. My daughter says it reminds her of the Starbucks lemon cake. I consider this a win! :)
And...it is much better for you as it has less sugar and higher quality ingredients! It's gluten-free, too!
This simple cake is great to have on hand during busy times. It keeps me for snacking on food I shouldn’t eat and I control what ingredients make it into my body. The sugar content is much less than in a traditional recipe and the dairy I use comes from grass-feed cows.
If it’s a weekday cake, I often omit the lemon glaze to cut down even further on the sugar intake.
However, if you wish to serve this cake to guests, add the glaze as it gives it an additional sweet and lemony tang.
I believe in balance, not deprivation. It's ok to nourish yourself with good quality food.
Serves approximately 8 - 10 people
Ingredients: • 3 large eggs • 1/2 cup organic cane sugar • 1 dropper Stevia • 1/2 cup of whole milk yogurt • 5 tablespoons unsalted butter, melted • 1 tablespoon poppy seeds • Finely grated zest of 3 lemons (1 Tbsp) • Juice of 1 lemon • 5 drops lemon essential oil (I use DoTerra, but others are good, too. Just make sure your essential oil is approved for dietary use!) • 2/3 cup gluten-free flour (I used Bob’s Red Mill) • 2/3 cup almond flour • 1 1/4 teaspoon baking powder • 1/4 teaspoon salt
Glaze (optional, see above) • 1/3 cup sifted confectioners sugar • 1 tablespoons lemon juice (from 1/2 lemon)
Preheat oven to 350°F. Grease a 8-1/2 x 4-1/2 inch loaf pan with butter and line with parchment paper, set aside. Place the eggs, cane sugar, and a dropper full of Stevia in a mixing bowl when using a hand mixer. You can also use a stand-up electric mixer with a paddle attachment. Mix on medium high speed for two minutes until pale and frothy. Add the yogurt and continue to mix for about two minutes until the mixture has combined and thickened a little. In the meantime, melt the butter over low heat in a small sauce pan or in the microwave. Add the poppy seeds, lemon juice, lemon essential oil and lemon zest and set aside. Sift the gluten free flour, almond flour, baking powder and salt together in a separate bowl. Using a rubber spatula fold the flour mixture into the egg mixture. Then fold in the melted butter with the poppy seed, lemon juice, essential oil and lemon zest mixture. Pour the mixture into the loaf pan. It should rise 3/4 of the way up to side. Bake for about 45 - 50 minutes or until a toothpick inserted in the center of the cake comes out clean. To make the glaze, whisk the confectioners sugar with the lemon juice in a bowl. Pour the glaze over the top of the cake as soon as it comes out of the oven, spreading it over the top so that it sinks in and creates a nice coating. Set aside to cool for about 30 minutes before removing from the pan. Serve at room temperature.
Editor's Note: Waltraud Unger has years of experience helping others achieve their life, business and health goals. She combines her scientific mind and know-how in business development with her insights on health and personal growth to be the catalyst for profound shifts in life.