A Fresh Sugar Free Lemon Cake
May 19, 2015
1Preheat oven to 350 degrees. In medium sauce pan cover lemon slices with 3 cups of water and a pinch of salt, cover and boil over high.
2Boil lemons for 15 mins until tender. Strain and transfer to a food processor, add lemon juice. Process until smooth, set aside.
3In a small bowl whisk together the flour, baking powder, and baking soda.
4In a large mixing bowl using an electric mixer, beat butter on medium for 2 minutes. Gradually add in coconut sugar, continue to beat until light and fluffy. Scraping the bowl as needed.
5Add eggs one at a time, beating after each addition.
6With mixer on low, gradually add dry ingredient mixture, 1 tablespoon at a time, rotating between adding coconut milk and vanilla. Then fold in lemon mixture.
7Transfer batter to greased and floured pan.
8Bake until golden brown for 50-60 mins, let cool on wire rack
½ pound lemons (about 2), ends removed, cut crosswise into thin slices and seeds removed
¼ cup fresh lemon juice (from 1 lemon)
½ cup unsalted butter, room temperature
½ cup coconut milk (double check your brand to make sure there is no added sugars)