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Old 03-19-2012, 12:24 PM   #1
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Lemon Cream Cake

Lemon Cream Cake (copy-cat recipe of OliveGarden's Lemon Cream Cake)

Cake:

2 cups almond flour
1/4 cup granulated erythritol
1/4 cup whey protein powder
1 tsp xanthan gum
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
6 oz greek yogurt
1/4 cup butter, softened
3 large eggs
1/2tsp vanilla extract
10 drops stevia extract 1/4 cup almond milk

Lemon Cream Filling:6 oz cream cheese,softened 3/4 cup powdered erythritol 1 tbsp lemon zest 2 tbsp lemon juice 8 drops stevia extract 3/4 cup whipping cream

Crumb Topping: 1/4cup almond flour 3 tbsp powdered erythritol 1/4 tsp vanilla extract 1 1/2 tbsp butter, cut into small pieces and chilled

For the cake, preheat the oven to 350F and grease an 8-inch round cake pan.

In a medium bowl, whisk together the almond flour, erythritol, xanthan gum, protein powder, baking powder, baking soda and salt, breaking up any clumps with the back of a fork. Set aside.

In a largebowl, beatyogurt and butter together until smooth. Add eggs, vanilla and stevia and beat until just combined. Add half of almond flour mixture and beat until combined, then beat in almond milk. Beat in remaining flour mixture until thoroughly combined.

Spread batter in prepared pan and bake 35 to 40 minutes or until edges are golden brown and a tester inserted in the center comes out clean. Cool in the pan 10 minutes and then flip out onto a wire rack to cool completely. When cake is completely cool, cut in half horizontally with a serrated knife.

For the cream filling, beat cream cheese in a medium bowl until smooth. Beat in erythritol, lemon zest, lemon juice and steviaextract until combined. In anotherbowl beat cream until stiff peaks form. Gently fold whipped cream into cream cheese mixture until combined.

Spread all but 1/2 a cup of fillingonto one half of cake, then gently top with the other half of the cake. Spread remaining filling over the top of assembled cake.

For the crumb mixture, combine almond flour, powdered erythritol and vanilla in a small bowl. With a pastry cutter or two knives, cut in butter until mixture resembles crumbs. Sprinkleoverthetop of thecakeand refrigerate for at least 2 hours before serving.

Serves10. Each serving has7.7 g of carbs(not including erythritol*)and 2.7g of fiber.NET CARBS = 5 g per slice
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Old 03-19-2012, 12:52 PM   #2
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Thanks so much Gina. I'm going to try this and see.

I use to love their lemon cream cake.
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Old 03-19-2012, 12:57 PM   #3
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Great Esther, let us know if you try it. I hadn't been eating sweets but all of a sudden I wanted some. Made two batches of lemon bars, and want to make Laurens chocolate cake next. This cake sounds so yummy though.
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Old 03-19-2012, 03:26 PM   #4
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Mmmm that sounds yummy!
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Old 03-20-2012, 05:21 PM   #5
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Sounds like a wonderful Easter cake!
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Old 03-20-2012, 06:36 PM   #6
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I really need a chef!
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Old 03-20-2012, 06:52 PM   #7
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I've never had the Olive Garden cake, but this looks really yummy! And I have all the ingredients too! Yay!
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Old 03-20-2012, 07:19 PM   #8
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what is the sugar equivalent of the stevia in the cake and filling?

Last edited by jdcri; 03-20-2012 at 07:20 PM..
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Old 03-20-2012, 07:25 PM   #9
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Here's a chart for sweetener conversions.

http://www.stevia.net/conversion.html

Last edited by Ginaaaaaa; 03-20-2012 at 07:34 PM..
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Old 03-20-2012, 08:32 PM   #10
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But wouldn't it matter what brand you use?
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Old 03-20-2012, 08:37 PM   #11
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Well the taste but I don't think the sweeteness. I use NuNatutals Stevia extract.
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Old 03-20-2012, 08:44 PM   #12
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I've decided I've GOTTA make this, I just have to buy everything because I don't have any of the fancy ingredients!
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Old 03-21-2012, 07:07 AM   #13
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Ok so it is not like liquid sucralose where the sweetness varies by brand? I need to try this recipe!!

Thanks!!
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Old 03-21-2012, 07:11 AM   #14
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Sorry, I'm not an expert on the sweetness level of different brands. I just copied the recipe, and since there's no brand labeled I have no idea which one the person used. I do know that the NuNaturals is the best tasting one that I know of. Tast the batter, I think people have said you want it sweeter because after it bakes you will lose some sweetness.
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Old 03-21-2012, 08:10 AM   #15
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You could easily use liquid sucralose in this.

Gina knows how to work her brand of stevia. Stevia is tricky , I use it sometimes.

There are different levels of sweetness on both of these. Put in a little of your prefered sweetner then taste your batter. Taste, taste, taste. Thats the only way you'll get this woe. I and others have found that baking can lose some sweetness,so always make it a little sweeter before baking.

I have to use different things in this recipe because I'm allergic to the world.
It takes me a little bit to figure it out.

My lemon bars are different because I use GF flour for the base but they are still lemon bars.

Ginaaaaaaaa I think it's a great recipe.
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Old 03-21-2012, 09:36 AM   #16
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I've made this a few times! *love* it, and highly recommend several of the recipes from that site!

I use xylitol - cause that is what I have- and leave off the crumb topping. This is going to be the Easter Dessert.

Last edited by mrs_munro; 03-21-2012 at 09:37 AM..
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Old 03-21-2012, 09:48 AM   #17
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Anybody able to post a picture? Sounds delish!
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Old 03-21-2012, 10:14 AM   #18
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I've got mine in the oven, and plan on posting a pic later, after its all put together.

I made a few substitutes. For the flour I used macadamia nuts, I used sour cream instead of the yogurt, and I used half cream/water for the almond milk. I don't think these subs will make a huge difference in the outcome since nut flours react the same and yogurt and sour cream are very close in consistancy, same with the cream/water mix. Of course the Mac.nut will have a different taste but I prefer them over almonds.
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Old 03-21-2012, 01:10 PM   #19
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Quote:
Originally Posted by mrs_munro View Post
I've made this a few times! *love* it, and highly recommend several of the recipes from that site!

I use xylitol - cause that is what I have- and leave off the crumb topping. This is going to be the Easter Dessert.
I found the recipe on pinterest but forgot to write down who's recipe it is. Is it from somone on here?

My cake is finished, I'm just waiting for my DD to get home so she can take a pic of it. Will post it soon.
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Old 03-21-2012, 01:57 PM   #20
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I love anything lemon! I just finished making the cake portion. It is light and airy! Really nice texture and I couldn't resist taking a bite. Has a nice flavor. Now I just has to make the filling and see how the flavors meld together!!!! Thanks Ginaaaaaa!
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Old 03-21-2012, 02:04 PM   #21
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Quote:
Originally Posted by lemondrop1u View Post
I love anything lemon! I just finished making the cake portion. It is light and airy! Really nice texture and I couldn't resist taking a bite. Has a nice flavor. Now I just has to make the filling and see how the flavors meld together!!!! Thanks Ginaaaaaa!

You're very welcome. I just noticed your name, how appropriate for all these lemon confections.
The texture of mine looked nice to, although I haven't tasted it yet, it smells devine. I wanted to wait and taste it after it chilled. I did taste the cream filling and it was yummy.

Still waiting for my girl to get home to take a picture. Can't wait to try it!!
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Old 03-21-2012, 02:19 PM   #22
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OOOOOOOOOGina I can't wait to see this lovely cake.
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Old 03-21-2012, 02:46 PM   #23
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Here it is!! Going to try a piece later. I have some strong will power because that baby looks yummalicious!!



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Old 03-21-2012, 03:52 PM   #24
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That looks very YUMMALICIOUS.
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Old 03-21-2012, 05:00 PM   #25
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Quote:
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That looks very YUMMALICIOUS.

Oh my goodness, it's like a little slice of heaven. My DD who doesn't like low carb goodies or lemon, tried a bite and said if she liked lemon, it's something she would eat. She said it was sweet. It's very rich, so a small piece was satisfying. Both the cake part and cream are delicious. I'm glad I tried this with the macadamia nut flour.

Excellent!!

Last edited by Ginaaaaaa; 03-21-2012 at 05:06 PM..
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Old 03-21-2012, 05:37 PM   #26
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Love your pictures Ginaaaaaa and I agree, this was a really good recipe. I didn't use a round cake pan and instead opted to use a glass square dish and sliced into bars. Cooled, split in half, and filled each bar with the cream. Did I mention I love lemon? lol Thank you! **I've never tried macadamia nut flour. I'll have to look that up!



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Old 03-21-2012, 06:07 PM   #27
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Very nice pics. They're cute, and portion control too. I think you may have mentioned how much you love lemon once or twice. LOL Glad you liked the recipe.

I love Mac nuts, the only nuts I eat now. I bought a 5lb bag on amazon. I use them for everything that calls for other nut flours.
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Old 03-21-2012, 06:08 PM   #28
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Wow!!!! Lovely you guys.
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Old 03-21-2012, 06:24 PM   #29
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Beautiful! Thanks for posting the pictures!
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Old 03-22-2012, 05:29 AM   #30
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It is from a blog, google All Day I dream About Food. She has some brilliant stuff on there, including the hazelnut crunch cake...wow!

Last edited by mrs_munro; 03-22-2012 at 05:30 AM.. Reason: d'oh spellilng!
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