Lemon Cake with Buttercream Frosting

    Lemon is a delightful, fresh flavor for dessert. Bake this cake and share it with your friends over coffee, serve it after brunch, or let it take center stage on the dessert buffet. It will be a hit any time and at any event.


    Nonstick cooking spray
    1¾ cups almond flour
    ½ teaspoon baking powder
    ¼ teaspoon baking soda
    ¼ teaspoon salt
    ¼ teaspoon xanthan gum
    Zest of 1 lemon
    8 tablespoons unsalted butter, softened
    4 ounces full-fat cream cheese, softened
    ⅔ cup granulated erythritol sweetener
    3 large eggs
    1 tablespoon fresh lemon juice
    1 teaspoon lemon extract
    1 tablespoon unsalted butter, melted
    ½ cup confectioners’ erythritol sweetener
    3 to 4 teaspoons fresh lemon juice
    3 thin lemon slices, twisted (optional)
    Mint leaves
    1.Line a 7-inch springform pan with parchment paper. Spray with nonstick cooking spray. Place a rack about 1 inch high in the slow cooker.
    2.In a medium bowl, whisk together the almond flour, baking powder, baking soda, salt, xanthan gum, and lemon zest. Set aside.
    3.In a large bowl, using a handheld mixer at medium-high speed, beat together the butter and cream cheese for 1 minute. Beat in sweetener. Add the eggs, one at a time, beating well after each addition. Beat in the lemon juice and lemon extract. On low speed, beat in the almond flour mixture, mixing just until blended. Spoon into the prepared pan. Cover the pan with aluminum foil.
    4.Place the filled pan on the rack in the slow cooker. Cover and cook on High for 2½ to 3½ hours, or until a wooden pick inserted into the center of the cake comes out clean.
    5.Remove the pan from the slow cooker and place on a wire rack to cool for 15 minutes. Run a knife around the edges of the pan and remove the sides of the pan. Allow to cool completely.
    6.Make the frosting: In a medium bowl, combine the melted butter, sweetener, and 3 teaspoons of the lemon juice. Stir until smooth and blended. Stir in the remaining 1 teaspoon lemon juice if a thinner frosting is desired. Spread the frosting over the cooled cake. If desired, garnish with thin lemon slices, twisted, and mint leaves.

    PER SERVING (WITH FROSTING): 331 CALORIES ★ FAT 32 G (87%) ★ NET CARBS 33 G (40%) ★ PROTEIN 9 G (11%)
    PER SERVING (WITHOUT FROSTING): 318 CALORIES ★ FAT 30 G (85%) ★ NET CARBS 18 G (23%) ★ PROTEIN 9 G (11%)