Coconut Flour Pound Cake w/pics

jacksmixedtape · 05-15-2009, 12:44 PM

This pound cake is heavy and rich and almost cheesecake-y. You can use whatever sweetener you like, to taste, or use one of my stevia/honey or stevia/erythritol combos. Let it sit overnight and try it the next day, please!

Coconut Flour Pound Cake

Makes 12 hearty slices

Ingredients:
1 1/4 sticks (1/2 plus 1/8 cup) unsalted organic butter, softened
4 oz cream cheese
10 large eggs
3 tablespoons honey OR 1 cup erythritol
1 teaspoon sea salt
2 tablespoons (yes, tablespoons) pure vanilla extract
2 cups organic whole milk yogurt
1 teaspoon organic lemon zest
3/4 cup water
2 teaspoons aluminum-free baking powder
1 teaspoon NuNaturals pure stevia extract (use 1/2 teaspoon if using erythritol)
2 cups sifted coconut flour

Preparation:
Preheat oven to 325°F.

Grease a 9×5-inch loaf pan, and line the bottom of the loaf pan with a cut rectangle of parchment paper. Grease pan and paper with coconut oil or extra virgin olive oil spray. Sift coconut flour, lightly spoon into cup, and even with the sweep of a knife to measure out the proper quantity. Whisk in the rest of the dry ingredients. In a large bowl, cream the butter and cream cheese together for a minute. Beat in sweetener, and cream for a couple more minutes until light and fluffy. Mix in the eggs, and alternately add the wet ingredients and dry ingredients (except the lemon zest) until combined. Beat in the zest.

Bake for 90 minutes, covering with tin foil after the first half hour if the top is already golden brown. Bake until a toothpick inserted in the center of cake comes out clean, and the center looks completely set. Let cake cool for at least 1 hour, preferably OVERNIGHT, in pan. Invert cake on to a cooling rack and let cool completely, or else just tip it out of the pan and rest it on its side until cool. This cake tastes MUCH better the next day. Serve at room temperature, and store individual slices in the fridge.

~9g net carbs per 1/12th of a recipe (using honey)
~6g net carbs per 1/12th of a recipe (using erythritol)

SmileySue · 05-15-2009, 12:56 PM

I swear, I almost licked the computer screen....

Lauren, you've done it again....

Thank you!!!!

lindaokc · 05-15-2009, 12:58 PM

Lauren, I

you. There isn't anything I've made of yours that isn't divine (especially that hot molten lava cake

) This has GOT to be another keeper.

CarolynF · 05-15-2009, 01:21 PM

This looks extremely delicious..and with some fresh berries and whipped cream on top..What an elegant dessert.

Dixie Barkley · 05-15-2009, 02:13 PM

This looks fabulous!

mac24312 · 05-15-2009, 04:31 PM

OMG Lauren!! Do you know how I have been craving a good Pound Cake!! I am going to make this next week!!

Grad or powered E GF....

TY so much GF!!
HUGS
Christina

bwylde · 05-15-2009, 08:23 PM

Sure post this when I'm trying to be good again, lol! Now if I had seen this yesterday it would of saved me cheating on my birthday

Monkee · 05-15-2009, 09:04 PM

I was just wondering what to do with my leftover coconut flour that I bought a few months ago. This recipe would be great!

I dont have full-fat yogurt.
I have 0% Fage...Do you think that would work? Should I just sub some fat? Maybe add in some coconut oil with the 0% fage? Do you think that would work? How much should I use?

jacksmixedtape · 05-16-2009, 08:54 AM

SmileySue, LOL! Your comment made me smile.

Linda, thank you! I don't think many recipes can top those lava cakes... so much chocolate.

Glad you enjoyed!

Carolyn, it does look pretty! Not so yellow like most coconut flour desserts.

Dixie, thanks!

Bwylde, I hope you've gotten back on the wagon.

NurseMonkee, two cups of whole milk yogurt are 16g fat, so add up the fat in FAGE and coconut oil (couple tablespoons? check calorieking.com) and put that in a measuring cup. Fill with water till you have two cups of liquid.

HTH!

Monkee · 05-16-2009, 09:52 AM

Thanks.

BTW - I think you should become a pastry chef. You're so great at this. It seems to come naturally. If you opened up your own place, I would be the first to place orders to be shipped out to me! LOL.

Baking is one of my downfalls, yet over the last few years I've developed a taste for sweet. Go figure.

DaffodilSoup · 05-16-2009, 12:57 PM

This would make such a great base for summery strawberry shortcakes! Thanks so much Lauren!

mom2twoboys · 05-16-2009, 06:42 PM

Wow that looks great! Does it taste coconuty? I haven't tried coconut flour yet, I am not really a big fan of flaked coconut. This looks really hard to resist!

Kerry · 05-17-2009, 11:09 AM

LAUREN YOU ARE SUCH A TEASE! lol

jacksmixedtape · 05-17-2009, 11:29 AM

NurseMonkee, what a nice compliment! Thank you. If I wasn't paying $40,000 a year for my education, I might consider not being a doctor, LOL. Just kidding, but it'd be fun to have a bakery some day. Enlightened people like you would be the only customers.

Your taste has changed? Mine too! Didn't use to dig fat so much, haha. Or honey! Now it's amazingly tasty stuff.

Quote:

Originally Posted by Canada_Bound

This would make such a great base for summery strawberry shortcakes! Thanks so much Lauren!

Hi Canada Bound, this cake might be a bit heavy for shortcake! It's like a giant moist slab of melt in your mouth lemony fatty goodness, haha.

Mom2twoboys, I think it has a faint aftertaste of coconut. The lemon seems to dominate, though. You can tell the coconut is there, but it's subtle.

Monkee · 05-17-2009, 07:52 PM

I just made these and LOVE them! They are rich and delicious. The lemon zest totally makes this recipe. The taste comes through nicely.

I only did 1/2 the recipe and used a mini muffin pan. I made 2 batches already and think that I might have enough left for a 3rd. That will give me 36 mini muffins of goodness.

Its totally kid friendly!
7 year old approved
8 year old approved
12 year old approved
14 year old approved

My SO loves them, too. He is popping them in his mouth like candy. He can't even wait until they cool. Such a greedy ******! LOL.

EssBee · 05-18-2009, 02:13 AM

Quote:

Originally Posted by NurseMonkee

I only did 1/2 the recipe and used a mini muffin pan. I made 2 batches already and think that I might have enough left for a 3rd. That will give me 36 mini muffins of goodness.

Nursemonkey, how long did you bake your mini muffins for? That size really, really helps with my portion control issues :blush:

Thanks for the recipe, Lauren. I'm going to try it this weekend. I actually have all ingredients! Coming from you, I have no doubt this is gonna be deelish!!

Monkee · 05-18-2009, 06:46 AM

I cooked them for 30 minutes at 350. They got lightly toasty on the top and stayed moist/rich on the inside. This morning they are just soft and moist and a load of goodness.

I should add that I am not using my regular oven (I use that for storage only! LOL) and instead made the mini muffins on my Oster convection oven. It works great, but it has these temperature controlled features. The temps go up and down naturally.

I just waited for the top of the mini muffins to get toasty and then stuck a toothpick like Lauren mentioned.

Keep in mind that I AM NOT A BAKER and no one should take baking advice from me. I got lucky this one time, but usually my baker adventures turn into disasters.

pocahontas · 05-18-2009, 08:33 AM

My coconut flour is on its way! I cant wait to make this.

mslaster · 05-18-2009, 06:24 PM

[QUOTE=jacksmixedtape;11974895]This pound cake is heavy and rich and almost cheesecake-y. You can use whatever sweetener you like, to taste, or use one of my stevia/honey or stevia/erythritol combos. Let it sit overnight and try it the next day, please!

Coconut Flour Pound Cake

Makes 12 hearty slices

Ingredients:
1 1/4 sticks (1/2 plus 1/8 cup) unsalted organic butter, softened
4 oz cream cheese
10 large eggs
3 tablespoons honey OR 1 cup erythritol
1 teaspoon sea salt
2 tablespoons (yes, tablespoons) pure vanilla extract
2 cups organic whole milk yogurt
1 teaspoon organic lemon zest
3/4 cup water
2 teaspoons aluminum-free baking powder
1 teaspoon NuNaturals pure stevia extract (use 1/2 teaspoon if using erythritol)
2 cups sifted coconut flour

Preparation:
Preheat oven to 325°F.

Grease a 9×5-inch loaf pan, and line the bottom of the loaf pan with a cut rectangle of parchment paper. Grease pan and paper with coconut oil or extra virgin olive oil spray. Sift coconut flour, lightly spoon into cup, and even with the sweep of a knife to measure out the proper quantity. Whisk in the rest of the dry ingredients. In a large bowl, cream the butter and cream cheese together for a minute. Beat in sweetener, and cream for a couple more minutes until light and fluffy. Mix in the eggs, and alternately add the wet ingredients and dry ingredients (except the lemon zest) until combined. Beat in the zest.

Bake for 90 minutes, covering with tin foil after the first half hour if the top is already golden brown. Bake until a toothpick inserted in the center of cake comes out clean, and the center looks completely set. Let cake cool for at least 1 hour, preferably OVERNIGHT, in pan. Invert cake on to a cooling rack and let cool completely, or else just tip it out of the pan and rest it on its side until cool. This cake tastes MUCH better the next day. Serve at room temperature, and store individual slices in the fridge.

[COLOR="Green"]Lauren,

What can I use in place of the lemon zest? Lemon Juice? Thanks for the recipe...oh, and i made the chewy honey nut cookies (i believe that's the name) and everyone on my job requested the recipe. They were really good...thanks for sharing your recipes...
[/COLOR]

fieldofroses1 · 05-19-2009, 11:02 AM

Hey Lauren
I made your cake yesterday, and I have to say its the best LC cake I've made so far

. I was very skeptical since every low carb cake I made was a disaster, but happy to say I had it for snack, dinner and breakfast this morning

thanks for sharing.

P.S. I have a food blog for LCers, i'm wondering if its Ok if I list ur recipe with my own pics.

lcmiller461 · 05-19-2009, 12:05 PM

Absolutely BEE-utiful!

BikerAng · 05-20-2009, 07:41 AM

I made this last night and it is SO good (used the stevia and erythritol sweetener blend)! I made a 1/2 batch and baked 6 muffin tops and a mini loaf. It makes a SUPERB base for strawberry shortcake. Better than any high carb strawberry shortcake, IMO. Two thumbs up! I think it would also make a fantastic trifle.

Jennifer Eloff · 05-20-2009, 09:05 AM

I tried to leave a comment under your blog about your feeling sleepy after eating Tilapia and broccoli and your confusion about that, since it was low-carb. My comment vanished, so not sure what I did incorrectly. Eating foods high in tryptophan such as shrimp, chicken, turkey and fish will tend to make one sleepy some time after consuming them. It's normal.

Lauren, this sounds and looks lovely. I'm not sure about my coconut flour, so will wait a while until I can verify that it is similar to the Bob's Red Mill coconut flour that you are using.

IdahoAngel · 05-20-2009, 04:08 PM

I made this this afternoon.....I couldn't figure out how everyone got all the batter to fit into a loaf pan....so I put the rest of the batter into a 8x8 pan....put the loaf and square pans into the oven...then re-read the recipe....oops! I used 32oz of yogurt...but it turned out great! Thanks for a great recipe, Lauren! Very moist....have plans for some strawberries and whipped cream later tonight!

Determinedtolose · 05-20-2009, 05:36 PM

Can someone tell me what yogurt milk is? :blush:

IdahoAngel · 05-20-2009, 05:48 PM

It's whole milk yogurt.....yogurt that's made from whole milk (full fat) as opposed to low fat or fat-free.

Determinedtolose · 05-20-2009, 05:51 PM

Quote:

Originally Posted by IdahoAngel

It's whole milk yogurt.....yogurt that's made from whole milk (full fat) as opposed to low fat or fat-free.

Oh okay, full fat. .. gotcha!! Thanks!!

fieldofroses1 · 05-20-2009, 06:40 PM

Quote:

Originally Posted by Jennifer Eloff

I tried to leave a comment under your blog about your feeling sleepy after eating Tilapia and broccoli and your confusion about that, since it was low-carb. My comment vanished, so not sure what I did incorrectly. Eating foods high in tryptophan such as shrimp, chicken, turkey and fish will tend to make one sleepy some time after consuming them. It's normal.

Lauren, this sounds and looks lovely. I'm not sure about my coconut flour, so will wait a while until I can verify that it is similar to the Bob's Red Mill coconut flour that you are using.

Hey jennifer, I got your comment on my blog, I don't know why your comment didn't appear, It might've been teasing you LOL, thanks for the response, it cleared things up

fieldofroses1 · 05-20-2009, 06:41 PM

Just another note on this recipe, I used one cup of splenda, didn't have any other sweetners, and I have to say I would add another 1/4 cup to sweeten it up. Other than that, it was soooooooooooo yummy

virgobaby · 05-20-2009, 09:10 PM

Lauren, I love you. I really really do!

Terri

05-15-2009, 12:44 PM	#1
jacksmixedtape Very Gabby LCF Member!!! Join Date: Nov 2007 Location: going to school in NC Posts: 3,515 Gallery: jacksmixedtape Stats: 160/140ish, 5'11" WOE: gluten-free whole foods Start Date: May 2007	Coconut Flour Pound Cake w/pics This pound cake is heavy and rich and almost cheesecake-y. You can use whatever sweetener you like, to taste, or use one of my stevia/honey or stevia/erythritol combos. Let it sit overnight and try it the next day, please! Coconut Flour Pound Cake Makes 12 hearty slices *Ingredients:* 1 1/4 sticks (1/2 plus 1/8 cup) unsalted organic butter, softened 4 oz cream cheese 10 large eggs 3 tablespoons honey OR 1 cup erythritol 1 teaspoon sea salt 2 tablespoons (yes, tablespoons) pure vanilla extract 2 cups organic whole milk yogurt 1 teaspoon organic lemon zest 3/4 cup water 2 teaspoons aluminum-free baking powder 1 teaspoon NuNaturals pure stevia extract (use 1/2 teaspoon if using erythritol) 2 cups sifted coconut flour *Preparation:* Preheat oven to 325°F. Grease a 9×5-inch loaf pan, and line the bottom of the loaf pan with a cut rectangle of parchment paper. Grease pan and paper with coconut oil or extra virgin olive oil spray. Sift coconut flour, lightly spoon into cup, and even with the sweep of a knife to measure out the proper quantity. Whisk in the rest of the dry ingredients. In a large bowl, cream the butter and cream cheese together for a minute. Beat in sweetener, and cream for a couple more minutes until light and fluffy. Mix in the eggs, and alternately add the wet ingredients and dry ingredients (except the lemon zest) until combined. Beat in the zest. Bake for 90 minutes, covering with tin foil after the first half hour if the top is already golden brown. Bake until a toothpick inserted in the center of cake comes out clean, and the center looks completely set. Let cake cool for at least 1 hour, preferably OVERNIGHT, in pan. Invert cake on to a cooling rack and let cool completely, or else just tip it out of the pan and rest it on its side until cool. This cake tastes MUCH better the next day. Serve at room temperature, and store individual slices in the fridge. ~9g net carbs per 1/12th of a recipe (using honey) ~6g net carbs per 1/12th of a recipe (using erythritol) __________________ ~Lauren "I've got a perfect body, but sometimes I forget. I've got a perfect body 'cause my eyelashes catch my sweat."

05-15-2009, 12:58 PM	#3
lindaokc Very Gabby LCF Member!!! Join Date: Mar 2004 Location: OKC, OK Posts: 3,124 Gallery: lindaokc Stats: 196/170/140? WOE: atkins/hcg/learning Start Date: Feb, 07	Lauren, I you. There isn't anything I've made of yours that isn't divine (especially that hot molten lava cake) This has GOT to be another keeper.

05-15-2009, 04:31 PM	#6
mac24312 Very Gabby LCF Member!!! Join Date: Jun 2007 Location: Far SW Virginia Posts: 3,564 Gallery: mac24312 Stats: 250/130/140 WOE: Stella Style/My OWN LC WOL ;]/Maintenance Start Date: October 07 2006 Over 6 years on Atkins ;]	OMG Lauren!! Do you know how I have been craving a good Pound Cake!! I am going to make this next week!! Grad or powered E GF.... TY so much GF!! HUGS Christina Last edited by mac24312; 05-15-2009 at 04:32 PM..

05-16-2009, 09:52 AM	#10
Monkee Blabbermouth!!! Join Date: Aug 2008 Location: Monkeeville USA Posts: 6,266 Gallery: Monkee Stats: Total Loss: -142 lbs WOE: The Monkee Way :) Start Date: Summer 08	Thanks. BTW - I think you should become a pastry chef. You're so great at this. It seems to come naturally. If you opened up your own place, I would be the first to place orders to be shipped out to me! LOL. Baking is one of my downfalls, yet over the last few years I've developed a taste for sweet. Go figure. Last edited by Monkee; 05-16-2009 at 09:53 AM.. Reason: TYPO (Typo queen here)

05-20-2009, 09:05 AM	#23
Jennifer Eloff Very Gabby LCF Member!!! Join Date: Feb 2009 Location: Tropics Posts: 3,075 Gallery: Jennifer Eloff WOE: Atkins/Moderate Carbs Start Date: 1999	Note for FieldofRoses and Lauren I tried to leave a comment under your blog about your feeling sleepy after eating Tilapia and broccoli and your confusion about that, since it was low-carb. My comment vanished, so not sure what I did incorrectly. Eating foods high in tryptophan such as shrimp, chicken, turkey and fish will tend to make one sleepy some time after consuming them. It's normal. Lauren, this sounds and looks lovely. I'm not sure about my coconut flour, so will wait a while until I can verify that it is similar to the Bob's Red Mill coconut flour that you are using.

05-15-2009, 12:56 PM	#2
SmileySue Blabbermouth!!! Join Date: Apr 2008 Location: Texas Posts: 5,238 Gallery: SmileySue Stats: 332/125, size 2 Maintaining since 3/08!! WOE: Low carb and clean eating/whole foods Start Date: 9/05	I swear, I almost licked the computer screen.... Lauren, you've done it again.... Thank you!!!!

05-15-2009, 01:21 PM	#4
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 36,828 Gallery: CarolynF Stats: 195/141/139 WOE: Eat Fat, Get Thin Start Date: January 2001	This looks extremely delicious..and with some fresh berries and whipped cream on top..What an elegant dessert.

05-15-2009, 02:13 PM	#5
Dixie Barkley Senior LCF Member Join Date: Sep 2003 Location: Alabama Posts: 440 Gallery: Dixie Barkley	This looks fabulous!

05-15-2009, 08:23 PM	#7
bwylde Major LCF Poster! Join Date: May 2003 Location: NS Canada :) Posts: 998 Gallery: bwylde Stats: 405/392/200 WOE: Low Carb Start Date: April 15th, 2013	Sure post this when I'm trying to be good again, lol! Now if I had seen this yesterday it would of saved me cheating on my birthday

05-15-2009, 09:04 PM	#8
Monkee Blabbermouth!!! Join Date: Aug 2008 Location: Monkeeville USA Posts: 6,266 Gallery: Monkee Stats: Total Loss: -142 lbs WOE: The Monkee Way :) Start Date: Summer 08	I was just wondering what to do with my leftover coconut flour that I bought a few months ago. This recipe would be great! I dont have full-fat yogurt. I have 0% Fage...Do you think that would work? Should I just sub some fat? Maybe add in some coconut oil with the 0% fage? Do you think that would work? How much should I use?

05-16-2009, 08:54 AM	#9
jacksmixedtape Very Gabby LCF Member!!! Join Date: Nov 2007 Location: going to school in NC Posts: 3,515 Gallery: jacksmixedtape Stats: 160/140ish, 5'11" WOE: gluten-free whole foods Start Date: May 2007	SmileySue, LOL! Your comment made me smile. Linda, thank you! I don't think many recipes can top those lava cakes... so much chocolate. Glad you enjoyed! Carolyn, it does look pretty! Not so yellow like most coconut flour desserts. Dixie, thanks! Bwylde, I hope you've gotten back on the wagon. NurseMonkee, two cups of whole milk yogurt are 16g fat, so add up the fat in FAGE and coconut oil (couple tablespoons? check calorieking.com) and put that in a measuring cup. Fill with water till you have two cups of liquid. HTH!

05-16-2009, 12:57 PM	#11
DaffodilSoup Major LCF Poster! Join Date: Nov 2008 Location: Hillsborough, NJ Posts: 2,368 Gallery: DaffodilSoup Stats: 219 (all-time high)/191/185.6/160 WOE: Low Carb Vegetarian + Fish Start Date: May 18, 2011	This would make such a great base for summery strawberry shortcakes! Thanks so much Lauren!

05-16-2009, 06:42 PM	#12
mom2twoboys MAJOR LCF POSTER! Join Date: Jan 2004 Location: Mom to 2 boys and a girl born 5/6/05. Posts: 1,124 Gallery: mom2twoboys WOE: Atkins Start Date: 10/26/05	Wow that looks great! Does it taste coconuty? I haven't tried coconut flour yet, I am not really a big fan of flaked coconut. This looks really hard to resist!

05-17-2009, 11:09 AM	#13
Kerry I'm not fat, I'm fluffy Join Date: Aug 2007 Location: Brooklyn Ny Posts: 6,608 Gallery: Kerry Stats: Post Preg:195/151/140 (pre prego 230/135/130) WOE: PALEO/PRIMAL just call me cave lady! Start Date: Low carb living a few yrs now.. Restart Nov 2010	LAUREN YOU ARE SUCH A TEASE! lol

05-17-2009, 07:52 PM	#15
Monkee Blabbermouth!!! Join Date: Aug 2008 Location: Monkeeville USA Posts: 6,266 Gallery: Monkee Stats: Total Loss: -142 lbs WOE: The Monkee Way :) Start Date: Summer 08	I just made these and LOVE them! They are rich and delicious. The lemon zest totally makes this recipe. The taste comes through nicely. I only did 1/2 the recipe and used a mini muffin pan. I made 2 batches already and think that I might have enough left for a 3rd. That will give me 36 mini muffins of goodness. Its totally kid friendly! 7 year old approved 8 year old approved 12 year old approved 14 year old approved My SO loves them, too. He is popping them in his mouth like candy. He can't even wait until they cool. Such a greedy ******! LOL.

05-18-2009, 06:46 AM	#17
Monkee Blabbermouth!!! Join Date: Aug 2008 Location: Monkeeville USA Posts: 6,266 Gallery: Monkee Stats: Total Loss: -142 lbs WOE: The Monkee Way :) Start Date: Summer 08	I cooked them for 30 minutes at 350. They got lightly toasty on the top and stayed moist/rich on the inside. This morning they are just soft and moist and a load of goodness. I should add that I am not using my regular oven (I use that for storage only! LOL) and instead made the mini muffins on my Oster convection oven. It works great, but it has these temperature controlled features. The temps go up and down naturally. I just waited for the top of the mini muffins to get toasty and then stuck a toothpick like Lauren mentioned. Keep in mind that I AM NOT A BAKER and no one should take baking advice from me. I got lucky this one time, but usually my baker adventures turn into disasters.

05-18-2009, 08:33 AM	#18
pocahontas Way too much time on my hands! Join Date: Jun 2002 Location: San Francisco Bay Area Posts: 14,902 Gallery: pocahontas Stats: Pregnant! WOE: LC Primal	My coconut flour is on its way! I cant wait to make this.

05-18-2009, 06:24 PM	#19
mslaster Senior LCF Member Join Date: Jun 2004 Posts: 148 Gallery: mslaster	[QUOTE=jacksmixedtape;11974895]This pound cake is heavy and rich and almost cheesecake-y. You can use whatever sweetener you like, to taste, or use one of my stevia/honey or stevia/erythritol combos. Let it sit overnight and try it the next day, please! Coconut Flour Pound Cake Makes 12 hearty slices *Ingredients:* 1 1/4 sticks (1/2 plus 1/8 cup) unsalted organic butter, softened 4 oz cream cheese 10 large eggs 3 tablespoons honey OR 1 cup erythritol 1 teaspoon sea salt 2 tablespoons (yes, tablespoons) pure vanilla extract 2 cups organic whole milk yogurt 1 teaspoon organic lemon zest 3/4 cup water 2 teaspoons aluminum-free baking powder 1 teaspoon NuNaturals pure stevia extract (use 1/2 teaspoon if using erythritol) 2 cups sifted coconut flour *Preparation:* Preheat oven to 325°F. Grease a 9×5-inch loaf pan, and line the bottom of the loaf pan with a cut rectangle of parchment paper. Grease pan and paper with coconut oil or extra virgin olive oil spray. Sift coconut flour, lightly spoon into cup, and even with the sweep of a knife to measure out the proper quantity. Whisk in the rest of the dry ingredients. In a large bowl, cream the butter and cream cheese together for a minute. Beat in sweetener, and cream for a couple more minutes until light and fluffy. Mix in the eggs, and alternately add the wet ingredients and dry ingredients (except the lemon zest) until combined. Beat in the zest. Bake for 90 minutes, covering with tin foil after the first half hour if the top is already golden brown. Bake until a toothpick inserted in the center of cake comes out clean, and the center looks completely set. Let cake cool for at least 1 hour, preferably OVERNIGHT, in pan. Invert cake on to a cooling rack and let cool completely, or else just tip it out of the pan and rest it on its side until cool. This cake tastes MUCH better the next day. Serve at room temperature, and store individual slices in the fridge. [COLOR="Green"]Lauren, What can I use in place of the lemon zest? Lemon Juice? Thanks for the recipe...oh, and i made the chewy honey nut cookies (i believe that's the name) and everyone on my job requested the recipe. They were really good...thanks for sharing your recipes... [/COLOR]

05-19-2009, 11:02 AM	#20
fieldofroses1 Senior LCF Member Join Date: Sep 2008 Posts: 833 Gallery: fieldofroses1 Stats: 300+/217/under 200 WOE: Mostly LC veggies & proteins due to food allergies Start Date: Aug 18 2008	Hey Lauren I made your cake yesterday, and I have to say its the best LC cake I've made so far . I was very skeptical since every low carb cake I made was a disaster, but happy to say I had it for snack, dinner and breakfast this morning thanks for sharing. P.S. I have a food blog for LCers, i'm wondering if its Ok if I list ur recipe with my own pics.

05-19-2009, 12:05 PM	#21
lcmiller461 Senior LCF Member Join Date: Jul 2004 Location: Texas Posts: 541 Gallery: lcmiller461 Stats: 160/135/125 WOE: Atkins, etc.	Absolutely BEE-utiful!

05-20-2009, 07:41 AM	#22
BikerAng Major LCF Poster! Join Date: Jul 2008 Location: Duvall, WA Posts: 2,592 Gallery: BikerAng Stats: 195/167/155 5'9" WOE: Atkins - organic & humanely raised Start Date: Feb 2007	I made this last night and it is SO good (used the stevia and erythritol sweetener blend)! I made a 1/2 batch and baked 6 muffin tops and a mini loaf. It makes a SUPERB base for strawberry shortcake. Better than any high carb strawberry shortcake, IMO. Two thumbs up! I think it would also make a fantastic trifle.

05-20-2009, 04:08 PM	#24
IdahoAngel Senior LCF Member Join Date: Feb 2003 Location: Alabama Posts: 256 Gallery: IdahoAngel Start Date: March 2003	I made this this afternoon.....I couldn't figure out how everyone got all the batter to fit into a loaf pan....so I put the rest of the batter into a 8x8 pan....put the loaf and square pans into the oven...then re-read the recipe....oops! I used 32oz of yogurt...but it turned out great! Thanks for a great recipe, Lauren! Very moist....have plans for some strawberries and whipped cream later tonight!

05-20-2009, 05:36 PM	#25
Determinedtolose Way too much time on my hands! Join Date: Jul 2007 Location: Arizona Posts: 15,134 Gallery: Determinedtolose	Can someone tell me what yogurt milk is? :blush:

05-20-2009, 05:48 PM	#26
IdahoAngel Senior LCF Member Join Date: Feb 2003 Location: Alabama Posts: 256 Gallery: IdahoAngel Start Date: March 2003	It's whole milk yogurt.....yogurt that's made from whole milk (full fat) as opposed to low fat or fat-free.

05-20-2009, 06:41 PM	#29
fieldofroses1 Senior LCF Member Join Date: Sep 2008 Posts: 833 Gallery: fieldofroses1 Stats: 300+/217/under 200 WOE: Mostly LC veggies & proteins due to food allergies Start Date: Aug 18 2008	Just another note on this recipe, I used one cup of splenda, didn't have any other sweetners, and I have to say I would add another 1/4 cup to sweeten it up. Other than that, it was soooooooooooo yummy

05-20-2009, 09:10 PM	#30
virgobaby Senior LCF Member Join Date: Jul 2003 Location: Columbus, OH Posts: 513 Gallery: virgobaby Stats: 168.0/140.6/119.0 5'4" WOE: hCG Start Date: 03/08/12	Lauren, I love you. I really really do! Terri

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