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Old 11-22-2005, 11:18 PM   #1
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CQ / PolyD Lemon Pound Bundt Cake

This cake is probably for Maintenance, since it contains 1/2 C. vital wheat gluten (VWG is about 12 carbs per 1/2 cup))...I don't do carb counts, I just use LC ingredients.
A friend sent me a Pound Loaf Cake recipe that she had tinkered with...I tinkered further, adding PolyD and other fake sweeteners...to make a Lemon Pound Bundt Cake.
(if you are wondering why I add Vanilla while also using so much Lemon, its to help mask any CQ taste..and I like it )
Thanks to everyone on this BB who contributed ideas re cakes using the new lc ingredients

Lemon Pound Bundt Cake

Preheat oven to 325*

Grease or spray and lightly flour a 10" Bundt pan (large size)

2 Cups CarbQuik
1/2 Cup Gluten
1/2 Cup PolyD
Sweeteners to equal 1 Cup sweetness

1 tsp Vanilla
3 TBLS Lemon juice
1 tsp Lemon extract

6 lg Eggs
3/4 Cup heavy Cream
1 Cup melted and cooled Butter

Stir all the Dry ingredients together and sit aside.

Mix all Wet ingredients together on Low speed about 3 minutes, til smooth.
Slowly add in the Dry ingredients to the Wet, while blending on Low speed for a couple minutes. This will be a heavy, thick batter.

Pour batter into prepared Bundt pan.
Bake approx. 45-50 min. Test with toothpick.

Cool cake in pan on a rack for about 30 min.

I like a thick icing/frosting...

3 oz soft Cream Cheese
1/2 stick soft butter
1/2 tsp Vanilla (just because...)
1 Tbls Lemon Juice
Sweeteners to personal taste (add in small increments, taste as you beat it in...)
for a thinner -drizzling icing, add in a dab of cream

Here it is "nekkid"



...and "dressed"...


Shawnee
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Old 11-23-2005, 05:58 AM   #2
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Looks Beautiful! Sounds wonderful too.
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Old 11-23-2005, 12:13 PM   #3
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WOW that's a picture! Nice work!
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Old 11-23-2005, 03:48 PM   #4
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Wow - That is one impressive looking Bundt cake! Gosh I love this group - so many talented cooks!

BTW Happy Thanksgiving!
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Old 11-23-2005, 05:17 PM   #5
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Shawnee, specifically which sweeteners did you use in what quantities? I'd like to duplicate your recipe exactly since yours turned out so purty!

THanks!

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Old 11-23-2005, 07:47 PM   #6
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Thanks, Y'all

The one pictured was my "trial run" a couple days back...made another one today, with Filling. ( I gave most of the first one away to LCers and Non-LCers for taste-testing feedback.)
Today's effort will go to a T-day Dinner at relatives tomorrow...dang, I'm anxious to see if the filling turned out...but have to wait til its cut.

OK, Charski...put me on the spot, huh? I'm not much of a "measurer"...and also don't like real sweet stuff...I kinda taste as I go..

Since it has Lemon juice and Lemon extract in it, ya kinda need to adjust the sweeteners to your own preference of sweet/tart.

I used :
1/4 Cup grandular Splenda
1/8 tsp Stevia (super -concentrate; 1/32 to 1/16 tsp recommended per tsp replacement))
1 pkt SweetOne
1 tsp Erythritol
...............

IF the Filling is worth mentioning...LOL, I'll let ya know after I find out.

HAPPY THANKSGIVING, Y'ALL !

Shawnee
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Old 11-24-2005, 09:05 AM   #7
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Thanks Shawnee! LOL! I know what you mean, I am not a good measurer when I'm experimenting, mostly was interested in which sweeteners you used in your blend.

Happy Thanksgiving and can't wait to hear how the filling turned out - hope you'll be able to get a picture of that too! (hint hint)

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Old 11-25-2005, 02:28 PM   #8
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Quote:
Happy Thanksgiving and can't wait to hear how the filling turned out - hope you'll be able to get a picture of that too! (hint hint)
OK, Char...here's a *hint*...it worked this time (as opposed to the time it was overworked, too thin, and didn't)

My Filling-making method is a tad unusual...but then, LC stuff requires a touch of creativeness...or craziness.

FILLING:
8 oz block Cream cheese, room temp-soft...on wax paper or parchment.
Sprinkle Sweeteners equivalent to 1/3 C sugar over cheese.
Smear about 4 TBLS Smuckers SF Marmalade over cheese..
manually *glom-smush* together with hands (like silly putty) til sweeteners and marmalade are semi-incorporated (dont'use a mixer)

Place cream cheese mixture in big baggie, cut off one corner...pipe a layer in the center area, all the way around, on top of the raw cake batter in the Bundt pan...(actually, it could all be put together -smushed inside the Baggie, but where's the fun in that???)
Piped filling will be about the thickness of my thumb..well, even fatter-bigger..maybe DH's thumb-sized
While baking, the filling sinks down (but stays fairly firm, Yippie!..) just to the right dept!

OK, pics speak a whole batch of words...
I got goofy and decided to do the "unexpected" while playing with finish work on this Carrot Cake ...don't like the "usual" styles..LOL
(For Carrot Cake, use above Lemon Cake recipe, but ditch the Lemon flavors..add lots of Cinnamon, Nutmeg, Mace.. even Pumpkin Pie spices...and 1/2 C grated carrots, 3/4 C finely chopped nuts, 1/2 C SF coconut, whatever sounds good)



LOL, the "cutting" wasn't exactly gracious....preformed after a glass of wine, in candlelight ...





Shawnee

Last edited by shawneesioux; 11-25-2005 at 02:35 PM..
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Old 11-25-2005, 02:58 PM   #9
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OOooooo BA-beeee! I'm thinkin' that was nearly TOOOO purty to cut! Wow!

Must try this, and thanks for the visuals because I know EXACTLY what you mean when you say "the size of DH's thumb" etc. - girl, you an' me, we cook alike....

I'm thinking you could maybe turn this into a gingerbread flavor too, huh? Add some extra ginger to the spices in the Carrot Cake and ditch the carrots! LOL! And maybe use a little Diabetisweet Brown in the sugar mix...the filling would still be AWESOME with the marmalade in it, or heck, maybe a little DaVinci's Gingerbread SF syrup....

Next time I'm going to a GATHERING - one version or another of this is sure to go with me.

THANKS for all your hints/tips/experimints.... (Hadda make it rhyme)

Char
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Old 11-25-2005, 03:14 PM   #10
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Quote:
THANKS for all your hints/tips/experimints.... (Hadda make it rhyme)


Love, love, love that DiabetiSweet Brown!...only been using it for a few weeks, wondering how I got along without it before.

When ya get that Gingerbread style made, I accept overnight special deliveries gladly...Ohhh, the fragrance will be heavenly...Gingerbread smells like Christmas!

Shawnee
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Old 11-25-2005, 04:58 PM   #11
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Quote:
Originally Posted by shawneesioux

Love, love, love that DiabetiSweet Brown!...only been using it for a few weeks, wondering how I got along without it before.

When ya get that Gingerbread style made, I accept overnight special deliveries gladly...

Shawnee
I know, I've been using that stuff for over a year now and am always deathly afraid I'll run out - which helps to explain WHY I have 7 bags of it in my pantry!

OK, you send ME one of those beee-ooo-teeee-fulllll filled carrot cakes and I'll send YOU a gingerbread cake!

Char
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Old 11-25-2005, 04:59 PM   #12
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P.S. Where the heck did you get that cool Bundt pan???
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Old 11-25-2005, 05:26 PM   #13
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Done Deal on the Cake exchange!

Bundt pan from Target...doesn't have a name brand on the pan, and I've forgotten what it is..???... Its a heavy-duty hummer...I remember it was on sale for about $13. Worth its weight in Gold.

Geez, I caught myself in the kitchen, sniffing the Ginger can...getting high on ideas...

Shawnee
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Old 11-25-2005, 05:52 PM   #14
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LOL! You're like me - a cheap high - give me kitchen smells ANY time (good ones anyway!) and I'm a happy little camper. I.e., even as we "speak" I am smelling the crockpot full of chili and the LC corn muffins in the oven....and I'm about to slaver all over my keyboard yet again....
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Old 11-27-2005, 04:20 PM   #15
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I got to bump this up as I got to try this soon, I want to try the carrot cake version, has anyone tried this version yet.
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Old 11-27-2005, 05:08 PM   #16
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Hey Brenda...the first cake pictured is the Lemon one...the Second one IS a Carrot cake with filling.
Quote:
I got goofy and decided to do the "unexpected" while playing with finish work on this Carrot Cake ...don't like the "usual" styles..LOL
Quote:
(For Carrot Cake, use above Lemon Cake recipe, but ditch the Lemon flavors..add lots of Cinnamon, Nutmeg, Mace.. even Pumpkin Pie spices...and 1/2 C grated carrots, 3/4 C finely chopped nuts, 1/2 C SF coconut, whatever sounds good)
Happy Baking

Shawnee
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Old 11-29-2005, 01:42 PM   #17
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Shawnee, does this cake have an actual pound cake texture to it?
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Old 11-29-2005, 04:48 PM   #18
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Actually, Linda...I'm thinking my buddy made hers without the PolyD, and used Extra -Lg eggs.. ...and hers was even closer in texture (IMO) to "real" Pound Cake; she used a Loaf pan, and it was just lovely! (can't find her origional recipe, so I'll E- mail her and ask her to chime in here for other variances)...she sampled my version too...its great to have an LC friend and neighbor

Shawnee
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Old 11-29-2005, 05:21 PM   #19
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Jacki's pound cake

Hi, I'm shawneesioux's buddy. If I may I'd like to share my pound cake recipe with you. I think it turned out really good!


dry ingredients:

2 1/2 c carbquick
1/2 c wheat gluten
1/8 to 1/4 (depending on how sweet you want it) stevia extract (the white powder stuff) make sure it says stevia extract

wet stuff:

1/4 c davinci s/f almond syrup
1 tsp vanilla
6 jumbo eggs ( I like jumbo)
3/4 cups cream
1 cup butter melted (yep...one whole cup, hey, it's pound cake!)

blend the dry, in separate bowl blend the wet really good. Pour wet into dry mixing till really smooth.

pour into a loaf pan sprayed with pan spray. I used a glass loaf pan.

Place in a preheated 350* oven and bake about an hour (I think) anyway, you can tell by inserting a wooden skewer. It will rise up beautifully! nice and tall.

I hope you like it. Alter to your own taste.

Last edited by JackiCWa; 11-29-2005 at 05:27 PM.. Reason: submitted too soon
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Old 11-29-2005, 07:05 PM   #20
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THANKS, Jacki ! Its a Winner for sure.

Shawnee
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Old 11-29-2005, 07:14 PM   #21
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I bet it's wonderful as most of your recipes are Shawnee.
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Old 12-02-2005, 12:14 PM   #22
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Quote:
Originally Posted by JackiCWa
Hi, I'm shawneesioux's buddy. If I may I'd like to share my pound cake recipe with you. I think it turned out really good!


dry ingredients:

2 1/2 c carbquick
1/2 c wheat gluten
1/8 to 1/4 (depending on how sweet you want it) stevia extract (the white powder stuff) make sure it says stevia extract

wet stuff:

1/4 c davinci s/f almond syrup
1 tsp vanilla
6 jumbo eggs ( I like jumbo)
3/4 cups cream
1 cup butter melted (yep...one whole cup, hey, it's pound cake!)

blend the dry, in separate bowl blend the wet really good. Pour wet into dry mixing till really smooth.

pour into a loaf pan sprayed with pan spray. I used a glass loaf pan.

Place in a preheated 350* oven and bake about an hour (I think) anyway, you can tell by inserting a wooden skewer. It will rise up beautifully! nice and tall.

I hope you like it. Alter to your own taste.

Thanks so much, Jacki!! I will be trying this.
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Old 12-02-2005, 12:15 PM   #23
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Quote:
Originally Posted by shawneesioux
Actually, Linda...I'm thinking my buddy made hers without the PolyD, and used Extra -Lg eggs.. ...and hers was even closer in texture (IMO) to "real" Pound Cake; she used a Loaf pan, and it was just lovely! (can't find her origional recipe, so I'll E- mail her and ask her to chime in here for other variances)...she sampled my version too...its great to have an LC friend and neighbor

Shawnee

Thanks, Shawnee, I will have to try both these recipes and see which one I like best. Your recipes all look so great in the pictures.
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Old 12-02-2005, 02:55 PM   #24
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If you have not tried this yet, run to your kitchen and get baking!!! This is so delish, I had to give most of it away so that I would not overindulge - anymore :blush:

I made the carrot cake version with the filling, I will definetly be making this again.
Thanks shawneesioux!!!!!
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Old 12-02-2005, 03:18 PM   #25
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I ordered one of those same Bundt pans from Baker's Catalog - as soon as I get it - I'm gonna MAKE this one!

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Old 12-03-2005, 09:25 AM   #26
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Bumping for when my next order of Carbquik comes in!
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Old 12-03-2005, 04:04 PM   #27
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Oh, Geez...LOL, I saw this Thread bumped up...it reminded me that I still had a piece of the first cake in the freezer...(frozen solid)..YIKES, I wanted it RIGHT NOW, but how to Nuke/thaw with that Cream Cheese icing ???



Well...LOW & SLOW Nuking was the answer...just a tad of the cream cheese melted, and I indulged like a piggie.

Please, if ya can...Post pics of your creations ...just love "Show & Tell" Pics.
...and tell us about your "tweaks" too...even ol' Broads like me enjoy learning new tricks.

Happy Baking, Y'all.

Shawnee
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Old 12-03-2005, 06:55 PM   #28
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OK, I couldn't wait for the new pan! LOL!!

My Mom's 75th b'day is Monday and we celebrated tonight. I was planning a rotisseried prime rib, artichokes, and roasted butternut squash. But what to make for DESSERT? Well, Mom loves anything LEMON so I figured - AH HA!! I will make Shawnee's cake!!

I, of course, bastardized it. I made the cake itself pretty much as per the original recipe, but I did add some grated fresh lemon zest. I decided I liked the cream cheese filling idea though - I warmed up my cream cheese, then kneaded into it sweetener (liquid Splenda and 2 packets of Sweet One), fresh lemon juice, lemon zest and a drop of vanilla. After mixing up the batter, I spread about 2/3 of it in my silicone Bundt pan, put the filling into a ziploc, snipped off the end, and squeezed a DH-finger-sized ring of THAT all around the cake. Then I spread the remaining batter over the top, put the sucker on my sheet pan and into the oven.

I set the timer for 40 minutes, peeked in after that time elapsed, decided it needed 5 more; after that, poked it with a pick closer to the outside edge (hoping to avoid the filling, which I figured might report back "moist" even if the cake was done) and it was dry, so I took the sucker out and let it stand on a rack for 5 minutes before turning it out onto a cake platter. I loosened it around the edges, set the platter over it, and inverted it - and !@*%# it wasn't cooked on the bottom!!! Quick like a bunny, I set the Bundt pan back over it and flipped it back into the pan. It took another full 30 minutes to get it done!

Now, I do NOT feel this is the fault of the recipe, but is most likely the fault of that damn pan. I've had similar mishaps before. This is why I'm anxious to get the new METAL pan! LOL! I think the silicone, while great for muffins, just doesn't transfer any heat to the batter like a metal pan does and therefore it takes a lot more time to get a dense cake like this one done!

Now all THAT being said - I let it cool then iced it with softened cream cheese, heavy whipping cream, fresh lemon juice, lemon oil, and sweeteners, all whipped together. It was easily one of the BEST cakes I've ever eaten, LC or no. DH was kind of grousing about me making a LC Bundt cake, but even HE said this is now his FAVORITE cake of all times! Mom loved it too.

So there ya go, Shawnee! I'll try to take and post a pic of a slice tomorrow. The filling, of course, is perilously close to the top of the cake (previously the bottom, which as you will recall, didn't cook enough to keep the filling located somewhere near the middle!) but no matter, it's delicious.

Can't wait to try it again once I get that metal Bundt pan.

In any event - we say this recipe is a real big WINNER!!

Char
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Old 12-03-2005, 07:43 PM   #29
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OH, Char...I'm NOT laughing at ya ! ...just at your hilarious, descriptive way of telling the Tale.


LOL, the bottom line is ...Ya fought the good fight, beating that sucker into submission....and got an edible product...finally !!!


(BTW, good "save" technique with all the yummy mixture ya topped it with
LOL, I might have whacked the cake up into chunks, out of frustration..., poured SF Instant Lemon Pudding over it...called it "Pudding Cake".. )

Hehee, don't forget to flatter your Dh ...cause without his thumb, or finger ??? for a filling measurement-reference, you would have been totally lost...

Yeah, I think we should put ALL the blame on that ^%$##!@! silicone pan!

Gotta tell ya, Char...I once tried to put the Filling in an LC Bundt...first filling the pan part way with Batter, then adding Filling, then more Batter...The Filling didn't stay in place , it sank and kinda dissipated..

So that's why I put ALL the Batter in first, then add on (in) the ol' "DH-Thumb-sized string" of Filling on top of the Batter...it seems to "sink" down to the perfect center location while baking..

The new metal Pan will make it perfect-purdy!

otterfarmgirl ...if ya pop in, please give us a rundown of your experience...LOL, the Good, the Bad, and the Ugly...
So far, all we know is that yours was "delish" Did your Filling "behave"?

Interestingly, I've read that some people only let a cake cool in a Bundt pan for a few minutes...others cool it for up to an hour, for LC and non-LC cakes alike...I split the difference, pop it out at about 30 min. That heavy mental pan is still really warm even then, but releases fine.

GOOD LUCK with your baking experiments, Y'all. Where there's a will, there's a way. (Char proved that )

Shawnee

Last edited by shawneesioux; 12-03-2005 at 07:51 PM..
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Old 12-03-2005, 08:00 PM   #30
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Start Date: May 2003
Ah, heck, Shawnee - I laugh with MYSELF all the time so join in whenever! LOL!

I was tempted, after the first turn-out, to say all the unsavory four-letter words I know (and I know a few) and toss the bloody thing straight into the can - but pride wouldn't let me do it! I figured I could RESCUE it! And I did.

And whatever shortcomings it may have had in beauty were, as you observed, adequately covered over with that tasty topping!

Experiments are those from which where great culinary art evolves dontcha know....

Char
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