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-   -   Meyer Lemon Pound Cake (http://www.lowcarbfriends.com/bbs/low-carb-recipe-help-suggestions/803463-meyer-lemon-pound-cake.html)

buttoni 05-05-2013 01:48 PM

Meyer Lemon Pound Cake
 
If you subscribe to my blog, you'll have to grab the picture of this cake here if you want the pic. Don't think the pic is on your in-box copies. I hit the "post" key too fast. :) Here ya go: http://i217.photobucket.com/albums/c...utt/001-48.jpg

I made a lovely-tasting pound cake today. Itís my basic dessert bread batter with the zest and juice of 1 Meyer lemon added. Came out very moist and delicious with a lovely, light texture! You can use a regular lemon for this if you canít find Meyer lemons in your grocery store. I canít get them all the time, but my local Walmart has them once in awhile, 6 in a bag. I snatch up a bag whenever they are on the shelf! This recipe is not suitable until you reach the nuts and seeds rung of the Atkins OWL carb ladder. It is suitable for Primal if you use a plan-acceptable sweetener. This pound cake would be delicious with a lemon cream cheese frosting on top.

INGREDIENTS:

1/3 c. coconut flour
2/3 c. almond flour
ľ tsp. sea salt
1 T. glucomannan (konjac) powder
Sweetener to equal 3/4 c. sugar (I used ľ c.+ 2T. Steviva)
6 drops liquid Splenda
3 T. coconut oil
1 stick unsalted butter
Ĺ tsp. vanilla
Juice of 1 Meyer lemon (about 2T.)
Zest of 1 Meyer lemon
8 large eggs, beaten

DIRECTIONS: Preheat oven to 350ļ. Melt butter and coconut oil in microwave in a medium mixing bowl. Add almond flour, coconut flour, salt and glucomannan powder and beat with a spoon until smooth. Add melted oil and butter and stir to blend. Add vanilla, zest and lemon juice. Add sweeteners. Beat with spoon until all lumps are out of batter. Using a rubber spatula, scrape the batter evenly into a lightly oiled non-stick loaf pan (mine is 4″x2.5″x10). Level batter as best you can with the spatula. Pop into preheated oven for 40-45 minutes or until it is lightly browned on top and passes the toothpick test in the center. Remove and cool before attempting to remove from pan and slicing. Enjoy plain or with a thin frosting on top.

NUTRITIONAL INFO: Makes fourteen ĹĒ thick slices, each contains:

168 calories
15.3 g fat
3.56 g carbs, 2.03 g fiber, 1.53 g NET CARBS
90 mg sodium
48 mg potassium
13.6 RDA Vitamin A, 16% B12, 13% iron, 8% phosphorous, 17% selenium

rosethorns 05-05-2013 04:10 PM

Wow Peggy that looks so good.

Tweaker Geek 05-05-2013 07:33 PM

That does look good! I've been thinking of making something with lemon, thanks Peggy.

buttoni 05-05-2013 08:51 PM

Thank you Esther.

Oh, do be sure you add the eggs into the batter last! I failed to itemized that in my directions and I've gone back and specified that as the last step now. Be sure to correct your printed copies folks. I'm sure all you great cooks would have figured that out without my saying ;) but I'm clarifying that omission just in case you were confused a bit.

Nigel 05-06-2013 02:04 AM

I want some. *drool*

I found Meyer Lemons at HEB last week. Now I have to go and get some more cuz I just ate them all up...yummy things.

Thanks for the great recipe and the pic is so tempting.

Charski 05-06-2013 07:56 AM

MMMMM!

My good old Meyer lemon tree is in its death throes. :( Some voles have chewed off the root ball. There are still some lemons left that I've tried to let get ripe, or at least riper, before I harvest them.

I might make this one for Mother's Day dessert! :up:

buttoni 05-06-2013 12:39 PM

Yay! Nigel finally found some Meyer Lemons! You'd like this cake, Nigel. It's not overly sweet.

Oh, Char, so sad to see a nice tree die, especially one that produces fruit!

SherBel 05-06-2013 01:03 PM

I've recently seen Myers lemons at the market, they're rarely seen in Canada. This is hugely tempting. Not sure if I could leave it alone. Maybe I'll just gaze upon the picture for now. Sigh....

Charski 05-06-2013 03:17 PM

Quote:

Originally Posted by buttoni (Post 16411904)

Oh, Char, so sad to see a nice tree die, especially one that produces fruit!

I know - it breaks my heart! :cry:

BUT - we already bought a replacement in a 5 gallon container - DANG the thing was $39! Ouch!

Worth it though, and we're gonna plant this one in a half-barrel - keep the gol-durned voles and gophers out that way at least.

buttoni 05-06-2013 04:10 PM

I've thought about planting one. Only thing is my back yard doesn't get much sun. Would have to put it in my front yard for it to get full sun and would surely have to haul it indoors in Winter. It freezes pretty hard in Temple. At least that's what my Texas Gardening website recommends. And once it got to the 5-gal pot stage, that would get difficult. But I'd really like to try one. I really love the taste.

Nigel 05-07-2013 01:42 AM

For some reason, all the places I've tried to buy a meyer lemon tree online just won't ship them to Texas.

I saved the seeds from the last bag and hopefully I can get a tree to grow out of them.

My regular lemon tree croaked too...got hit by lightening.

buttoni 05-07-2013 06:54 AM

Dang, Nigel. You're just not having much luck with lemons at all. Maybe sweet guys just can't grow sour fruit. ;)

CarolynF 05-16-2013 03:30 PM

Just found out I am having ladies for coffee in the a.m...So, going to make this.

How about adding some poppy seeds? :)

buttoni 05-16-2013 05:51 PM

That would be good, I think. A thin glaze of cream cheese frosting with lemon zest is real good on this, Carolyn.

CarolynF 05-17-2013 06:29 AM

Peggy, I am thinking Meyer lemons are tastier than WalMart lemons. I had to add
more WM lemon juice to zing it up..But, it is very good..

I don't have any cream cheese left, but I do have the dreaded Cool Whip, which I think
would lovely on top of a piece of this..LOL..:)

buttoni 05-17-2013 06:56 AM

Glad you like it, Carolyn. I find Meyer Lemons a little milder than regular lemons, too. I may increase the juice/zest in my next one, too.

CarolynF 05-17-2013 12:54 PM

Peggy, it was great..:)

I always have to add more lemony flavor to any lemon recipe..

I was going to add poppy seeds, but I think mine weren't that fresh, but next time
I will get some new ones..

Nigel 05-20-2013 04:35 AM

Quote:

Originally Posted by buttoni (Post 16412992)
Dang, Nigel. You're just not having much luck with lemons at all. Maybe sweet guys just can't grow sour fruit. ;)

hahaha!!

Thank you. :)

buttoni 05-20-2013 07:28 AM

I bought myself a Meyer Lemon tree on-line and it arrived Friday! Now if I can just keep it alive on my patio. I have SUCH a purple thumb with growing "food" plants. I wish I inherited my Dad's green thumb, but alas, I did not. We'll see how it does here in Central Texas.

1annewil 05-20-2013 09:09 AM

Peggy, I took mine inside last winter (between Thanksgiving and Christmas) and put in a window. All the leaves dropped but the fruit ripened (1) and it's now back out in the sun covered in leaves and blooms. The lantana planted in the pot lived also.

buttoni 05-20-2013 05:28 PM

Thanks, Anne. That's good to know. I think Charski said hers did well bringing it in over winter. I know citrus won't take a freeze, and the dwarf lemon I planted outside several years back freezes to the ground each year, but it regrows very healthy off its roots each year, never getting big enough to produce fruit. It only gets about 4' tall before winter returns and the cycle repeats. Going to have to dig it up and put in a pot this year, if I want it to ever do anything for me.

pocahontas 05-22-2013 04:24 PM

I got a huge bag of meyer lemons from my MIL a few months back and I juiced them all and froze in ice cube trays. Then DH put them into a bag with regular lemon juice cubes and now I dont know which are which! :annoyed:

buttoni 05-23-2013 03:07 PM

I find the Meyers have an orange-y smell. Maybe the Meyer cubes have a different smell, if the color isn't a wee bit different.

Suncharm 05-25-2013 06:26 AM

I love lemon pound cake! Thank you for sharing this recipe.

I'm not familiar with glucomannan (konjac) powder, what does it do? Is there something else I can use (like some of the giant bag of xanthan gum I have in the pantry :laugh: )

buttoni 05-25-2013 06:58 AM

I find that it improves texture and makes the mouth feel more like its flour-based comparable baked good.

sherrymyra 05-25-2013 08:24 AM

This looks really good. I love anything made with lemon.

StyngerIsAScorpio 05-25-2013 08:29 AM

Quote:

Originally Posted by Suncharm (Post 16439629)
I love lemon pound cake! Thank you for sharing this recipe.

I'm not familiar with glucomannan (konjac) powder, what does it do? Is there something else I can use (like some of the giant bag of xanthan gum I have in the pantry :laugh: )

I was wondering the same thing. I have Xanthan here but no konjac. If the Xanthan can be used, how much? If not, that's a nevermind :) Also, what can u sub for the coconut oil?
TIA

Suncharm 05-25-2013 08:59 AM

Quote:

Originally Posted by buttoni (Post 16439657)
I find that it improves texture and makes the mouth feel more like its flour-based comparable baked good.

good reason to include it! Thank you, I'm going to add it to my list of stuff to look for when I'm out shopping

buttoni 05-25-2013 10:20 AM

I've never subbed xanthan for konjac, so I couldn't say with certainty. You could try and see how it goes, but I would only use 1 tsp. if you sub. And I can't make any promises on results, because like I said, I don't use xanthan in baked goods and just don't know. Maybe someone here uses it more and can give their opinion.


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