Serves a Crowd

Lemon Almond Cake

by:
September 10, 2011
0 Ratings
Author Notes

I was tasked with making a birthday cake for a sugar/starch-free 3-year-old. I kindof combined a bunch of different recipes to make one that I thought would taste good and also didn't have any artificial sweeteners. It turns out a little flat, but I just turned it into a 4-layer cake with lemon cream cheese frosting. —Phoebe120

  • Serves 20
Ingredients
  • Lemon Almond Cake
  • 1 cup Butter
  • 8 ounces Cream Cheese
  • 10 Egg Yolks
  • 1 cup powdered egg whites
  • 1 teaspoon agar agar (or xanthan gum)
  • 2 tablespoons Baking Powder
  • 3 teaspoons Stevia Powder (the green stuff)
  • 4 cups Almond Flour (meal is the same thing)
  • 2 tablespoons Lemon Extract
  • 2 tablespoons Vanilla Extract
  • 10 Egg Whites, beaten
  • Lemon Cream Cheese Frosting
  • 16 ounces Cream Cheese
  • 2 packets Sugar-free vanilla pudding mix (about 4oz total)
  • 1.5 cups Milk
  • 16 ounces Whipping Cream
In This Recipe
Tools
Set a Timer
Directions
  1. Lemon Almond Cake
  2. Cream together the butter and cream cheese
  3. Slowly beat in the egg yolks
  4. In a separate bowl whisk all dry ingredients together
  5. Combine wet and dry ingredients, add in the extracts
  6. Beat egg whites until fluffy, then fold into everything else.
  7. Pour into greased cake pan (1 9x13, or 2 8/9" rounds)
  8. Bake at 350 for 40 minutes.
  9. Let cool before cutting and icing.
  1. Lemon Cream Cheese Frosting
  2. Whip whipping cream
  3. Combine milk and pudding mix, let stand until thickened
  4. Cream cream cheese until smooth
  5. Add pudding mix to the cream cheese
  6. Fold in whipping cream. Twa Da!
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