Italian Lemon Sponge Cake
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Italian Lemon Sponge Cake
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This made a total of 3 cakes. Each cake came out to 414 Calories, 38g Fats, 5.4g Net Carbs, and 18g Protein. With the icing, each cake came out to 634 Calories, 58.26g Fats, 7.11g Net Carbs, and 19.39g Protein. You can easily cut the cakes into halves or make them in a cupcake for easy serving!
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Ingredients
Italian Sponge Cake
- 1 cup almond flour brand Honeyville
- 1 tsp. baking powder
- ¼ tsp. salt
- 5 egg Separated, large
- 1 tsp. vanilla
- 1 tsp. almond extract
- ¼ cup erythritol brand NOW
- ¼ tsp. stevia liquid form
- lemon zest of ½ lemon
- 2 tbsp. olive oil
- ½ tsp. cream of tartar for egg whites
Raspberry Lemon Icing
- 4 tbsp. butter
- 4 tbsp. heavy cream
- ⅓ cup raspberries fresh
- lemon juice of ½ lemon
Instructions
- Preheat oven to 325F.
- Mix all dry ingredients together (EXCEPT cream of tartar), then mix all wet ingredients together (EXCEPT egg whites and lemon zest).
- Whip egg whites in a small mixing bowl with the cream of tartar and lemon zest until still peaks form.
- Aggressively fold 1/3 egg white mixture into batter. Then add the rest and gently fold it in.
- Pour batter among cupcake molds or cake molds and bake for 25 minutes.
- While cake is cooking, heat butter until it starts to brown. Add cream and lemon juice and remove from heat while continuously stirring.
- Add raspberries and lightly mash with a fork into the frosting. Let cool for 10-15 minutes.
- Ice cake and serve!
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