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Last Review Posted Chocolate Cake
Here's an interesting variation on this recipe. It it no longer a layer cake nor chocolate, but it is completely based on the essential elements.

Lemon Almond Cake

2 cups almond meal
2 T unsweetened coconut
1 ½ t baking powder
½ t baking soda
¼ t salt
1 cup Splenda or equivalent other sweetener
4 eggs
½ cup unsalted butter (1 stick). If only salted butter is available omit the salt above
1 t vanilla extract
zest of one lemon
juice of one lemon with enough water added to equal ½ cup liquid

Preheat oven to 350 and grease a 9” cake pan.

Combine all dry ingredients.

In a separate bowl ( I just use a two cup measure into which I have measured the juice and water), combine juice, water extract and zest. Add eggs and beat until well blended.

Add wet ingredients to dry and mix well. Transfer to the prepare pan and bake for 25 - 35 minutes or until a tester comes out dry.

Cool in pan for ten minutes, then invert onto a serving platter and let cool fully. Serve with whipped cream or low carb lemon curd.

I want to experiment with lower carb sweeteners, but haven't had the chance yet.

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