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

Coarse salt

¼ cup fresh lemon juice (from 1 lemon)

1 ½ cup of flour

1 ½ tsp. baking powder

½ tsp. baking soda

½ cup unsalted butter, room temperature

1 cup coconut sugar

2 large eggs

½ cup coconut milk (double check your brand to make sure there is no added sugars)

1 tsp. pure vanilla