A Fresh Sugar Free Lemon Cake

May 19, 2015

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Directions

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

Ingredients

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

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More detailed directions (with pictures)

Here are all the ingredients we will need.

Alright, so the first thing we want to do is prepare our lemons.

Cut the ends off.

Slice the lemon into thin slices and take all the seeds out.

Seeds in a lemon cake are just weird.

In a small to medium sized pan, cover lemons with three cups of water and a pinch of salt.

Cover and boil over high until tender, approx 15min.

Strain and transfer to food processor (or like me, a mini blender).

Add in your 1/4 cup of fresh lemon juice.

Blend! Until smooth.

Set that aside.

Mix all of your dry ingredients together, flour, baking powder, baking soda.

In a large bowl, cream butter and coconut sugar together for about two minutes.

Remember to scrape the sides so nothing gets left out. Beat until light and fluffy.

Beat one egg in at a time, beating after each addition.

With mixer on low, gradually add dry ingredient mixture, 1 tablespoon at a time, rotating between adding coconut milk and vanilla.

It should look something like this after everything has been combined.

Now, out lemon mixture! Add that lemon mixture in, and fold it into the batter.

Transfer batter to greased and floured pan.

Bake until golden brown at 350 degrees for 50-60 minutes.

Let cool, serve and enjoy!