1/16/13

Lemon Cream Cake


A low carb, sugar free version of a Lemon Cream Cake

Although this cake has been around since our Great Grandmothers were making it, it really seemed to get popular a few years ago when Olive Garden started to offer it and everyone discovered how amazing it is.  Layers of white cake with a tangy lemon filling and a crumbly topping that adds just the right taste and texture. Back in 2008 I posted my own adaption of the recipe for my version of a Lemon Cream Cake.  Most people simply use a boxed white cake, mixed to directions.  I don't like the texture (or taste) of a plain, store bought, boxed cake. What I changed in mine was to make the cake more substantial with additional flour, sour cream, eggs; a little more dense to stand up to a nice, thick, lemony cream cheese filling and a nice hint of almond.

Here is the original post recipe from April of 2008. Lemon Cream Cake.  When making a version of this cake that is sugar free and low carb, the filling and crumb topping are simple to substitute with erythritol, so you just have to make a basic low carb white cake.

Notes:  If you grind your own whole, raw almonds to make almond flour or use natural almond meal or flour, the cake will have the whole grain look to it with flecks of brown.  If you use a purchased blanched almond flour, (Almond Flour)you can get that all-white, pretty cake.  Also, I use a copy-cat Cake Ability in my cake, which used to be available to purchase back in 2002 I think (?) but I believe they stopped making it soon after that.  I have always made my own version and will post the recipe for Homemade Cake-Ability at the bottom.  However, if you wish, you can leave this out.  It's not going to make or break the recipe because there are similar ingredients already in it. I used erythritol. (UPDATE: this post was originally in 2013.  Since then I've used whatever natural sweetener I have on hand - sometimes Just Like Sugar, or most recently, Truvia).


Low Carb, Sugar Free Lemon Cream Cake

1/4 c butter, soft
3 eggs
3/4 c sour cream
2 t vanilla
1/4 c almond milk
10-30 drops liquid sweetener*
2 c fine almond flour
1/2 c erythritol
2 t Cake-Ability (optional)
1/3 c vanilla whey protein powder
1 t xanthan gum
2 t baking powder
1/2 t baking soda
1/2 t salt

Place the almond flour, erythritol, cake-ability, whey protein powder, xanthan gum, baking powder, baking soda and salt into the bowl of a food processor and blend with an S-blade on pulse until completely mixed and smooth.  (About 6 pulses.).

Beat sour cream and butter until smooth.  Add the eggs, vanilla and liquid sweetener.  *If you are using Stevia drops I think about 10-12 would be fine.  I use a product I don't think you can get anymore (discontinued) by SuperRose.  I used about 20 drops of SuperRose.  Add half the dry ingredients, add the almond milk and then add the rest of the dry ingredients.  Mix just until blended.  At this point you can add a few more drops of liquid sweetener to taste if you think it's just not sweet enough.  I added about 6 or 7 more drops of SuperRose at this point myself.

Pour into a greased round or square pan - about 8" or 9" inches.  Smaller pans result in taller finished cakes.  Bake in a pre-heated 350 degree oven for 35 minutes until the center is done.  Let cool.  Turn out to cool completely.

Filling:
6 oz. cream cheese
3/4 c Swerve or erythritol, confectioner's style if you have it
1 1/2 t lemon extract
2 T lemon juice
12 drops liquid SuperRose (less if you use Stevia)
1 c heavy whipping cream

Crumb topping:
1/4 c almond flour
3 T Swerve or powdered erythritol
1 t vanilla powder (or use about 1/2 t vanilla extract liquid)
1 T butter, cold

Place the cream cheese, sweeteners and lemon extract and juice into a mixing bowl and beat smooth.  Add the whipping cream.  Beat on low until incorporated so it doesn't splatter, then on high until stiff peaks form.  Slice the cake in half horizontally with a serrated knife.  Spread 1/2 the fill in the center of the cold cake, top with the second half of the cake, spread the remaining filling on top.  In a bowl, use your fingers to smash the crumb topping ingredients together until it's incorporated and forms crumbs.  Sprinkle on the top of the cake.   Serve chilled. 


Optional;
Cake-Ability substitute popular on the internet

1/4 cup egg white powder (like JustWhites)
1 teaspoon xanthan gum
1 tablespoon baking soda
1 Vitamin C tablet - crushed

Mix.  Store air-tight.  Use when called for in recipes. 






You might be interested in;
             


NuNaturals Nustevia Alcohol Free Stevia Liquid - A Natural Stevia Sweetener
 Bob's Red Mill Super Fine Almond Flour, 16 Ounce Packages (Pack of 4) 
Now Foods Erythritol, 2.5 Pound 
Truvia Baking Blend Natural Sweetener 24 OZ(Pack Of 2)

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