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Saturday, March 21, 2015



The first recipe was my husband’s favorite version.  The second version is more of a lemon blondie  – more dense. I rather liked that one as well, so I’m giving you both versions.  I am excited about this recipe.  I will use it forever and a day, I think. If you make the sauce a little thinner, poke the cake and let the syrup infuse it.  Now you have a Lemon Poke cake.  I made both versions recently.  We had company from Montana, U.S.A. visiting us for the wedding of Daniel, my eldest son, and Raquel.  This was one of the desserts I made, besides my Deluxe Lemon Cheesecake.  Why all the lemon desserts?  We have a ton of lemon trees in our garden.  They actually look like oranges.  You open them up and they still look like inside!  Lick it and eek...they are lemons!  Imagine my surprise the first time I tasted one of those.  LOL  

CLICK on the photos for bigger versions.

13/cups Gluten-Free Bake Mix 2 (425 mL)
3/tsp salt (3 mL)
1/tsp baking powder (2 mL)
1/tsp baking soda (2 mL)
2 sticks unsalted butter* (8 oz; 250 g)
5 large eggs
Liquid sweetener (sucralose or stevia) to equal 11/cups (300 mL)
1/cup granulated erythritol (75 mL)
2 tbsp lemon juice (30 mL)
1 tbsp lemon zest (15 mL)
1 tsp unflavored gelatin (5 ml)
Lemon Glaze:
1 cup water (250 mL)
Liquid sweetener sucralose or stevia) to equal 2/cup (150 mL) sugar
6 tbsp lemon juice (90 mL)
1/cup powdered erythritol (75 mL)
1/tsp cornstarch, OR arrowroot powder (2 mL)
1/tsp xanthan gum (2 mL)
4 drops yellow food coloring

Preheat oven to 350°F (180°C). In medium bowl, combine Gluten-Free Bake Mix 2, salt, baking powder and baking soda; stir well.

In food processor or mixer, process butter.  Add eggs; process.  Add liquid sweetener, erythritol, lemon juice, lemon zest and gelatin; process.  Add dry ingredients; process.  Pour into greased 9 x 13-inch (23 x 33 cm) baking dish and smooth the top.  Bake 25 to 35 minutes, or until cake tester or knife comes out clean.  Allow to cool and spread with glaze.

Lemon Glaze:  In blender, combine water, liquid sweetener, lemon juice, powdered erythritol, cornstarch, OR arrowroot powder and xanthan gum.  Pour into small pot and bring to the boil.  Boil briefly until thickened.  Stir in yellow food coloring.

Variation:  Lemon Blondies or Lemon Poke Cake:  Leave the baking soda and baking powder out.  Make a thinner sauce, poke the cake and let the syrup infuse the hot cake.

Helpful Hint:  *If using salted butter, reduce salt to 1/tsp (1 mL). 

Yield:  24 squares
1 square
122.2 calories
2.8 g protein
11.3 g fat
0.1 g fiber
2.3 g net carbs 

For other great Low-Carb, Gluten-Free recipes by the team & me:

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