Tuesday, May 11, 2010

Maximized Lemon Pound Cake


CAUTION! THIS RECIPE UNDER CONSTRUCTION FOR NOW.  UPDATE COMING IN EARLY 2016.

Here's a dessert B.J. really liked. It is a pound cake, yes, but it is made with coconut flour rather than conventional or AP flour, so it is completely guilt free for people (like me) who are doing their best to remain true to the Advanced Nutrition Plan.
Enjoy.


Ingredients:
· 5 eggs
· Approximately ½ to 1 teaspoon liquid stevia (sweeten to your taste)
· 1/2 teaspoon pure vanilla extract
· 3/4 cup organic whole milk yogurt
· 2/3 cup freshly squeezed lemon juice
· zest of 1 lemon
· 1/2 cup (1 stick) organic butter, melted
· 2/3cup organic coconut flour, SIFTED together with 1/3 cup finely ground blanched almond flour,  1/4 teaspoon salt,  and 2 teaspoons aluminum free baking powder

Preparation:Preheat oven to 350 degrees F. Grease a 9x5-inch loaf pan with coconut oil, and line the bottom of the pan with parchment paper. Grease the parchment with coconut oil.

Sift together all the dry ingredients and set aside.

Add all wet ingredients except the melted butter to a blender.  A high speed blender is what I have,  but I use it on the lowest speed.  If you are using a regular blender use a higher speed,  and just be sure that everything is completely incorporated. Add the melted butter in a constant stream, blending continuously.

Add the dry ingredients to the wet and blend again QUICKLY  just long enough to combine.

IMMEDIATELY pour the batter into your greased loaf pan.

Bake for 45 to 55 minutes (I was closer to 55 minutes), until a toothpick inserted in the center of cake comes out clean. Let cake cool COMPLETELY before removing from the loaf pan.