▼ Please see the description below for ingredient amounts ▼

Today I present my lemon sheet cake. This cake recipe has the fresh, clean taste of lemon – without being overly sweet – just the right balance that can help tackle that sweet tooth cravings without all the carbs.
#papag #lemoncake #dessertrecipe

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Equipment:
9x9 baking pan https://amzn.to/41KldSR
Lemon Juicer https://amzn.to/3KXVNuX
Zester https://amzn.to/3kUz3RV
Parchment Paper https://amzn.to/2JKpVuo

Cake Ingredients:
2 cups almond flour http://amzn.to/2htvyB2
1 tsp baking powder
1/4 tsp salt
1/2 cup powdered sugar substitute http://amzn.to/2GN6lJQ
8 Tbs unsalted butter, room temp.
2 eggs
1 egg yolk
2 tsp lemon extract https://amzn.to/3ZJrLPB
Zest from 1 lemon
1/2 cup sour cream
1/3 cup water

Icing Ingredients:
1 cup powdered sugar substitute http://amzn.to/2GN6lJQ
Juice from 1 lemon
heavy cream to thin

Makes 12 servings

Per Serving:
222 calories / 20.67g fat / 2.25g net carbs / 5.65g protein

Directions:
1. Preheat oven to 350°F.
2. In a medium mixing bowl, whisk together almond flour, baking powder and salt, set aside.
3. In a large mixing bowl, using an electric mixer, mix the butter and powdered sugar substitute together. Add eggs, egg yolk, lemon extract, lemon zest, water, and sour cream. Give another mix with the mixer to combine.
4. Switch to a spatula and slowly mix in the almond flour mixture.
5. Transfer the batter into a parchment lined 9x9 inch baking pan and smooth with a spatula. Shake and tap to evenly distribute.
6. Bake for 30 minutes. Remove and let cool.
7. While the cake is cooling, whisk together powdered sugar substitute and lemon juice. Slowly add the cream until till smooth.
8. Poke holes in the cake with a wooden skewer, then drizzle the icing over the warm cake. Use a spatula to help distribute the icing.
9. Let cool. Cut into 12 servings.

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All nutrition information provided is approximate. Please read and use your own labels for more precise information.

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