Over the past year, I've gotten increasingly interested in cooking…particularly baking. I like to bake as healthy as possible and for me, that means low carb low glycemic, and high fiber.
Using gluten-free flours such as almond flour and tapioca flour is my jam. If a recipe calls for sugar, in the past I'd use a quarter of honey or maple syrup but I've since switched to allulose.
Recently I got a hankering for lemon cake as I like citrus fruits and in particular really like lemony flavors (that might be why I put sumac on everything!)
I scoured the web for hours trying to find a gluten-free lemon cake. They were either too elaborate or included other fruits besides lemon. Finally, I stumbled upon this recipe from the Kitchn and I was so delighted that it was exactly what I was looking for! Even better, it only had 5 ingredients! My kind of cooking, I'll say!
So I first attempt turned out surprisingly well. It was straightforward but it certainly took me longer than the prep time it estimates. This is probably due to the fact that I'm a novice baker, it was my first time making this cake, and I was reading the recipe off of my phone.
The hardest part for me was separating the egg whites and then manually beating the eggs whites until they form “stiff peaks.” Get yourself a decent egg beater if you're going to attempt it manually. I also got to practice the new folding technique I learned! It's the method of folding in the egg whites to keep the batter fluffy and light. It also forces you to pay attention as to not overmix the batter.
In this video, I walk you through this recipe and you see me enjoying my baking time. It was the second time I made this flourless lemon cake and I think I got the hang of it now!
If you try this recipe out, let me know how it goes! Hope you have as much fun baking it as you do eating it. Both are sooo worth it!
Be sure to check out the recipe on the Kitchn for the flourless lemon almond cake. It's amazing.