HOW TO MAKE KETO LEMON BUTTER CAKE | SHORT CUT VERSION | SUPER EASY | NO TOOLS | MOIST | REFRESHING
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- Опубліковано 20 бер 2022
- Links to purchase books
Click this link to purchase in e-book format only. Bundles are available too;
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1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook
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Links to purchase books via Amazon
Books available in Kindel, Paperback & Hardcover formats;
1. The Ultimate Keto Bread Recipes by Elsie Yan (amzn.to/43IgAsk, amzn.to/489xPVB)
2. The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (amzn.to/3J2Vo8R, amzn.to/495li6K)
3. The Ultimate Keto Cookbook by Elsie Yan (amzn.to/3NjGTQw, amzn.to/499YliL)
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook (amzn.to/3UuheIQ, amzn.to/3SPV4zz)
Links to purchase other products via Amazon
Almond flour (amzn.to/3INEV64)
Coconut flour (amzn.to/3tz1zt)
Monk fruit (amzn.to/3GFarDd)
9x4 inch silicone loaf pan (amzn.to/3ip8U8N)
8x4 inch loaf pan (amzn.to/3KiUqmY)
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Now that you have been enjoying making the short cut versions of my Keto Butter Cake and Chocolate Butter Cake, this lemon version would be something you would not want to miss out especially if you love anything lemony.
It is super easy to make without any tools required. This lemon butter cake is soft, moist, refreshing and delicious. Due to the addition of lemon juice, the cake is soft and may be a little delicate hence, do not add more than 30 ml of lemon juice. But it is still manageable and taste so awesome with a cup of coffee.
The recipe can be viewed and printed at this link;
docs.google.com/document/d/15...
NUTRITION INFO
[ Total Servings = 16 ]
Per Serving ;
Total Carb = 1.6 g
Dietary Fiber = 0.8 g
Net Carb = 0.8 g
Calories = 156
Total Fat = 15.5 g
Protein = 2.9 g
DRY INGREDIENTS
Almond flour = 150 g / 1 1/4 cup
Coconut flour = 40 g / 5 3/4 tbsp
Baking Powder = 12 g / 3 tsp
Lakanto = 50 g / 6 1/3 tbsp (This is a reduced amount so as to balance out with the sweetness level from the lemon glaze. If you are not doing the glaze, then you need to increase the amount of sweetener for the cake. You can also use any other keto friendly sweetener.)
Salt = 1/2 tsp
Zest = 1 lemon
WET INGREDIENTS
Unsalted Melted Butter (room temperature) = 225 g / 1 cup
Whole large eggs (room temperature) = 4 / 230 g
Fresh lemon juice = 30 ml / 2 tbsp (You can use between 20 to 30 ml but do not go beyond 30 ml as the cake may become too soft and crumbly)
LEMON GLAZE
Allulose Powdered Sweetener = 100 g / 7/8 cup (If you wish, you can reduce the amount of glaze)
Fresh lemon juice = 30 ml / 2 tbsp (You may not need to use all of it)
DIRECTIONS
1. Preheat the oven to 340 F or 170 C.
2. In a bowl, add all the wet ingredients and whisk until well combined. Set aside.
3. In a separate bowl, add all the dry ingredients and mix until well combined.
4. Add the wet into the dry ingredients and whisk until well combined. The batter is thick and smooth.
5. Pour the batter into a 9x4 inch silicone loaf pan. This silicone loaf pan has 6 stabilizer bars which makes the pan sturdy and prevent bulging at the sides so that is why I find it so good. You can also use an 8x4 inch loaf pan or any suitable pans.
6. Spread evenly. As an option, spread the batter to the top of the pan for both short ends. This helps to make the top of the cake flatter so there will be less cracks. Then score a deep cut at the center of the batter. This is to limit the cracks at the middle of the cake. Butter cake has more fats, so it tends to crack more easily with higher heat. However, this is just an option.
7. Bake at the middle rack for 45 to 50 minutes or until a wooden skewer comes out clean.
8. If the top is browning too fast, cover with foil.
9. Once ready, rest the cake upside down for 15 minutes as this will help to prevent the butter from settling at the bottom.
10. Meanwhile, prepare the lemon glaze. Mix the lemon juice gradually with the powdered sweetener until you get the right consistency. If too thick, add more lemon juice. If too diluted, add more powdered sweetener.
11. Once the cake is cooled, drizzle the lemon glaze onto the cake. Let the sides drip down naturally for a rustic look. Spread the top evenly then sprinkle with lemon zest.
12. Once the glaze has hardened, you can slice and enjoy.
13. This recipe makes about 14 to 16 servings for a standard loaf pan.
14. The cake can be kept at room temperature for about 2 to 3 days if you have a cool and dry climate. Otherwise, it is better to refrigerate earlier for up to a week or freeze for months.
NOTE
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Ohh yes - I'm going to use this batter to make bite-sized mini muffins
I made these into Cupcakes with lemon cream cheese icing! So yummy! Thank you for this awesome recipe
That's great! Thanks so much for your feedback ❤️
Love everything about your channel: The racy, happy jazz music, the efficiency of action, and of course, the recipes!
Awww... thank you ❤️
As always great presentation and music. Good work. Lemon, Lemon, Lemon!!
wow that was so quick and easy but i love that mold, its cute
It’s baking in the oven right now. Can’t wait to have it for teatime!
Really like the simple, lemony frosting. Thanks.
Yum, looks so easy, thanks for all your hard work.
Very good work mate .Thanks for sharing. stay connected.
Wow, another great recipe. Thank you so much!
I will definitely do this!
Thank you so much for sharing this recipe .
Can’t wait to try this
Love it 🎉 will make it tomorrow.
*Looks delicious. Looking forward to making this* 😍
Cake looks so yummy
It looks delecious
Looks delicious 😋
Madeleine and lemon pound cake are my favourites which I used to indulge everyday when I lived in Paris. Your lemon cake looks seriously scrumptious.
Awww... thanks Kelly 🥰
Delicious!
Thank you for sharing.
Greetings from Singapore 🌷🌷
Ediyh
I made this yesterday. I made a sugar & lemon syrup in a pot. Brushed it on the cake while it was hot. Then 3 T. cream cheese, some confectioners fake sugar, butter & fresh lemon juice, cream with mixer. Pour on cake an enjoy! Excellent flavor & texture.
That's great! Thank you for your feedback
I just made this, it came out sooooo good! Thank you so much! Blessings!
Wonderful! Thanks so much for your feedback ❤
I love all the short cut version…😀btw I’ve ordered your book. Thank you.
Awww... thank you so much for your support 🙏
Delicious and easy recipe! Thank you! 🇧🇷
Thanks so much for your feedback ❤️
Hello, there. The cake looks amazing. Here in Brazil, almond flour is very expensive, can you suggest one that could replace it, not only for cakes but also breads?
Best keto cake. Thank you
So happy to hear that! Thanks so much for your feedback ❤️
Thank you to fantastik recipe!!!!
You're most welcome ❤️
I just made it and used coconut sugar. Just awsom. Thank u
That's great! Thanks so much for your feedback ❤️
Just to let you know I made this bread and turned delicious, thanks so much
That's great! Thanks so much for your feedback ❤️
Just subscribed!!! 😊
Thanks for your support 🙏
Wow! That looks refreshing! My mouth is watering! 🤤 Thanks for sharing!
By the way, where do you get those beautiful lemons! And are they organic? I just bought a bag of organic lemons from Walmart, and they are smaller and not even close to the pristine color of yours!
I actually live in Kuala Lumpur, Malaysia. The lemons were from our local wet market, and yes, they are quite big. I get to choose the lemons and I always go for the heavy ones as they are more juicy.
♥️😋😍🥰😋♥️
Would you make pita bread recipe for us with any seeds flour, please? ❤️
I'll try and thanks for suggesting 😊
Hi there, do you think I can sub the butter with avacado oil to make it vegan friendly? Thanks!
Frankly, I have not tried that, but I think it's doable. My only concern is whether the amount of oil should be 1:1 ratio.
@@lowcarbrecipeideas Ok got it. If I made it I will let you know how much avocado oil I added. Thank you for the reply! :)
Would it worked with coconut oíl,or olive oil and ricotta cheese for the butter?
Frankly I have not tried that so am not sure whether it will work or not 🙏
I don’t like lemon do you think if I used other flavors would work if I used a extract like strawberry.
Yes you can do that
I follow the recipe but unfortunately mine fell apart when I turned it upside down but it’s OK it taste good but it’s not moist it’s kind of flaky.
Looks like pound cake, but falls apart if you look at it the wrong way!
😎✌🖖👍👌🤓
SE VE DELICIOSO😋😋😋
170 fan oven?
Yes top & bottom heat with fan
Hai .. what happened if I reduce the eggs? 2 or 3 eggs maybe?
Sorry the recipe has been tried and tested. Any changes to ingredients may not work so you will have to take the risk 🙏
Can I use honey as a sweetener?
Yes if you're not counting carbs. But since honey is quite moist, you may need to reduce the amount of liquid for the ingredients accordingly otherwise the cake may be too soggy
@@lowcarbrecipeideas I'm trying to adapt the recipe to SCD diet, lets see how it goes. Thanks for your reply🙌🏼
Can I use stevia? If yes how much?
If you're using liquid stevia, a few drops is fine. But if using a lot, then it may affect the moisture of the cake
@@lowcarbrecipeideas Thank you. I was going to use the powder one. Should I just use half a teaspoon or more?
@farnooshfarnoosh Oh I am not sure as I have not used stevia powder before for baking. You can just estimate, taste and adjust accordingly
Can I replace this lime
Sorry I don't quite understand. This is a lemon butter cake. If you are looking for pure butter cake you can check out the playlist for keto butter cake and there's a few using almond flour, coconut flour and combo of almond & coconut flour. The playlist is at the top of the main page of my UA-cam channel. Look under CAKES
@@lowcarbrecipeideas hi dear, check-in whether I can replace this with lime instead of lemon
@@ambarj.layersoflove Ahhh ok ! Yes you can 😊