Friday, 10 May 2013

Lemon Cake

This lemon cake is based on my vanilla cupcakes recipe. I just exchange vanilla flavour for lemon zest and juice. What I like about this cake is a perfect combination of soy flour and ground almond. Cakes made with ground almond are slightly too heavy for me but soy flour on its own has a bit funny taste. Combination of these two together, makes a nice, fluffy cake and you can’t really taste soy flour. It’s also lower in calories and cheaper than using ground almond only.  I’m planning to experiment a little bit with this recipe and make orange or chocolate version soon.

Ingredients (makes about 15 slices):
·         80g Soy flour, sieved
·         100g Ground almond
·         85g butter, softened
·         Equivalent of 250g sugar (I used 250g xylitol, grinned using coffee grinder)
·         5 eggs, separated
·         2 tsp. baking powder
·         Pinch of cream of tartar
·         Juice from 1 lemon
·         Zest from 1 lemon

·         Preheat oven to 170C and line little baking tin (19cm long, 8cm wide) with baking paper.
·         In medium bowl mix soy flour, ground almond and baking powder.
·         In a large bowl whip egg whites with cream of tartar (with electric mixer it takes only few minutes).
·         In a separate bowl, using electric mixer, beat eggs yolks with butter until yellow and fluffy. Add lemon zest, lemon juice, sweetener and mix all together well.
·         Add 1/3 of whipped egg whites to the eggy mixture and using spatula fold it in as gently and slow as possible. Fold the whole mixture into remaining egg whites and again, fold it in as gently as possible.
·         Add half of mixed flours and fold it in gently. Add remaining flour and repeat folding in.
·         Pour the batter into a cake tin and bake for about 50 min. Check with a skewer if the cake is baked (the skewer should come out clean). Let it cool and decorate with xylitol (powdered).


Carbohydrates and Calories (using Xylitol as a sweetener):
Whole cake batter
1 portion (1/15 of the cake)


  1. Looks so soft and the color is just beautiful!

  2. Delicious with low carb am and cream or just on its own with a cup of coffee :-)

  3. Looks yummy! Can you use another flour besides the soy?

    1. Ive never tried to be honest but i think it should work with any other flour. All depends how low in carbs you want to have your cake