Keto-Friendly Lemon Raspberry Cake
This is a multi seasonal favorite! It will be sure to keep your parents off your back if you bring this for dinner ;)
FUN FACT: The average Lemon Raspberry Cake has 90g of carbs…this one only has 9g! It tastes freaking amazing too! HAVE FUN!
Nutrition Facts (per serving) - 1 SLICE
Calories = 420
Protein = 13g
Net Carbs = 9g (a typical Lemon Raspberry cake has 90G OF CARBS!)
Fat = 36g
Fiber = 9g
Prep Time - 20 mins
Baking Time - 40 mins
Total Time - 60 MINS
YIELD - one 9” Double Layer Cake (Serves 12 slices)
For the Lemon Raspberry Cake:
1 cup (2 sticks or 8 ounces) unsalted butter, at room temperature
1-1/2 cups equivalent sugar substitute (we used 1-1/2 cups of Allulose combined with 0.30g stevia extract, but Truvia’s cane sugar blend or something similar will work just as well)
1/4 cup equivalent brown sugar substitute, packed (we used Swerve Brown, but Truvia would work as well)
1 tablespoon lemon zest
1/2 teaspoon pure lemon extract (optional)
2 tablespoons water
1 teaspoon vanilla extract
4 large eggs, at room temperature
1/4 cup Cornstarch
1-1/2 cup Barely Barley Low Carb Flour
1/4 cup of vital wheat gluten
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup Milk
1/2 cup Plain Greek Yogurt
1/2 cup fresh squeezed lemon juice
1-1/2 cups fresh or frozen raspberries (if using frozen, do not thaw first)
2 tablespoons Barely Barley Low Carb Flour
For the Lemon Cream Cheese Frosting:
1 block (8 ounces) full-fat cream cheese, a little softer than room temperature
10 tablespoons unsalted butter, a little softer than room temperature
4 cups equivalent confectioners' sugar substitute, more if needed (we used Swerve Confectioners)
2 teaspoons fresh lemon zest
1 tablespoon fresh lemon juice
1/4 teaspoon pure lemon extract (optional)1/4 teaspoon salt
2 tablespoons sour cream
Preheat oven to 350 degrees (F). Cut out two 9-inch round segments of parchment paper to line your cake pans with. Spray each pan generously - sides and bottom - with nonstick cooking spray, then place the parchment paper cut out in the bottom of the pans and spray again. It's important to make sure every bit of pan and paper are sprayed so your cakes don't get stuck. Set pans aside.
In a large bowl using a handheld electric mixer (or in the bowl of a stand mixer fitted with the paddle attachment), combine the butter, sugar substitutes (stevia, allulose, and swerve) lemon zest, lemon extract, and vanilla extract; beat on medium speed, scraping down the sides of the bowl as needed, until light and fluffy, about 5 minutes (don't skimp on time here!).
Add in the eggs, one at a time, beating well after each addition, and scraping down the sides of the bowl as needed. Set aside.
In a separate bowl, whisk together the Barely Barley Low Carb Flour, baking powder, baking soda and salt, mixing well to evenly combine the ingredients. Add the dry mixture into the wet ingredients and mix on low speed until everything is just barely combined. You should still see some lumps and dry streaks.
Turn mixer off. Add in the milk, water, Greek yogurt, and lemon juice; use a rubber spatula to fold the ingredients into the mixture, stirring until everything is incorporated, but being sure not to overmix.
In another bowl, gently toss the raspberries with 2 tablespoons of Barely Barley Low Carb Flour.
Add the raspberries, and any remaining Barely Barley Low Carb Flour to the batter and fold in by hand, using a rubber spatula, until just combined.
Again, be sure not to over mix! Over mixing is very easy to do, and will result in a dry, dense cake.
Divide the batter evenly among the prepared pans and bake for 35 to 40 minutes, or until the tops are firm and slightly golden, and a cake tester (or toothpick) inserted in the center comes out clean, or with a few moist (but not wet) crumbs clinging to it.
Allow the cakes to cool in the pans for 10 minutes before gently running a knife around the edges to loosen any stuck bits, then turning them out onto a cooling rack to cool completely.
While the cakes cool, you can make the frosting!!
Directions for the Lemon Cream Cheese Frosting:
In a large bowl using a handheld electric mixer (or a stand mixer fitted with the paddle attachment) beat the cream cheese and butter on medium-speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed. Reduce the speed to low and gradually add in the confectioners' sugar.
Add in lemon zest, lemon juice, lemon extract, and salt; beat until combined. Increase the speed back to medium and mix until creamy, about 2 minutes.
Add the sour cream and continue beating the frosting until very light and fluffy, about 2-3 minutes. If the frosting seems too thin, add a little more confectioners' sugar, starting with one tablespoon at a time; if the frosting seems to thick, add in a little more sour cream, starting one tablespoon at a time.
When the cakes have completely cooled, place one round on a cake stand or large plate; spread the top and sides evenly with frosting, then top with the raspberry preserves.
Don't worry if they mix together a little. Gently place the other cake round on top of the frosted one and press down very lightly to seal them together.
Place the semi-frosted cake in the fridge for 20 minutes, then continue frosting the cake, using a thin spatula, offset spatula, or whatever you have that works best, until the top and sides of the cake are evenly frosted.
Place the cake back in the fridge for another 20 minutes before decorating.
Decorate this cake with fresh raspberries and thin lemon slices, but feel free to decorate according to your own tastes.
The frosted cake will stay fresh, covered and stored in the refrigerator, for 3 days.
Simply take it out of the fridge an hour or two before serving so it can come to room temperature.
Be sure to bring all cold ingredients to room temperature.
The frosted cake will stay fresh, when stored in the refrigerator, for 3 days.
This recipe and directions were originally copied/adopted and transformed from: https://bakerbynature.com/lemon-raspberry-cake/