Lemon Butter Cake

Photo Credit: The Coers Family

You will love this buttery, rich, lemon cake with a decadent cream cheese frosting. This cake recipe is both sugar free and gluten free, so it works for different diets. This cake recipe does use butter and cream cheese to give it that rich flavor and texture. For this cake recipe uses almond flour, baking powder, salt, lemon zest, lemon juice, butter, cream cheese, granulated xylitol, eggs, and vanilla extract. For the lemon ginger cream cheese frosting recipe, you will need cream cheese, lemon juice, ground ginger and powdered xylitol. For the full step by step cake recipe, you will want to take a look at The Coers Family site.

Almond flour can be a great alternative for people who are trying to go gluten-free. Almond flour is a nutritious substitute that can be enjoyed in a wide variety of cake recipes, dessert recipes and more. Both almond flour and almond meal have long been found in pantries of gluten-free bakers, and now the two are more popular than ever before. From the wide variety of gluten-free baking recipes to recipes for French macarons, almond flour is an ingredient that you will want to keep on your radar. When you go into the grocery store, you might see both almond meal and almond flour on the shelves and wonder what the difference between the two are. You might even find some bags that are labeled as almond flour/meal. Both almond products look very similar because they are. When it comes to flavor, both almond flour and almond meal are ingredients that retain much of their natural flavor and lend a sweet, nutty aroma to baked goods recipes. Overall, it's the texture that sets the two apart. Almond flour is an ingredient that is made of finely ground almonds typically made by using blanched almond with no skins. Almond flour is commonly used in baked goods recipes, such as cookies, cake recipes and quick bread, and is probably most famously in macarons. Almond flour has a finer texture than almond meal.

Almond meal: Has a more coarse texture, and it typically (although not always) contains the skins.

When using almond flour and almond meal in your baking and dessert recipes, the two can be largely be used interchangeably, although there are some exceptions. The two ingredients have different textures (almond flour finer, and almond meal more coarse), so they can each have a different impact on your dessert recipes. For example, if you are making a delicate macaron recipe or a light, airy cake recipe, you will want to reach for finer almond flour, so that your baked goods recipes retain the light texture that you're looking for. However, if your dessert recipe is more forgiving, like a quick bread recipe, tart crust, or cookie recipe, either is ingredient is acceptable. Almond flour or almond meal isn't a direct substitute for wheat or whole-grain flours because almonds don't contain the gluten that is found in flour. You want to store almond flour in the refrigerator or the freezer. Just like whole-grain flours, almond flour has a high level of oil, which makes it more prone to oxidizing and going rancid. Almond flour can be stored in the fridge for up to six months, or in the freezer for up to 12 months. And if you are not sure that your almond flour is still good, you can tell if there is an off smell or bitter taste, that it has gone bad.

You will find this lemon butter cake recipe on The Coers Family site. On the site, you will find cake recipes, dessert recipes, main dish recipes, side dish recipes, salad recipes and so much more. **

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