Lemon Loaf Cake

A Low Carb version of Nigel Slater’s original recipe

Original Post Here

Makes 8 slices
3g carbs per slice

2 sticks minus 2 TBS butter, softened
8 TBL splenda
3 eggs
1/2 cup vanilla whey protein powder
1 1/2 cups ground almonds
1 tsp baking powder
2 tsp lemon extract
1 tsp lemon juice

Preheat oven to 350°F/180°C/Gas 4.

Line a loaf tin with greaseproof paper.

Cream together the butter and Splenda, and then add the eggs one at time. Add some of the almonds between each addition to stop curdling. Fold in the rest of the almond flour, whey protein and lemon extract.

Spoon the mixture into the cake tin, smooth the top and then bake for approximately 35 to 40 minutes.

Take the cake from the oven and test it with a skewer – the point should leave the cake without any mixture stuck to it. Put it back in the oven if it needs it. When cooked, pierce the top of the cake with a skewer in eight or so places, and then drizzle the lemon juice over the cake and the holes. Leave the cake to cool in the tin.

Note from Renée: Try replacing the lemon extract with orange extract! Poppyseeds are also a nice addition (just calculate in the carbs)