Sugar Free Lemon Cake with Honey Lemon syrup

So. Many. Lemons. 4 fell from our lemon tree just today! Our tree produces massive quantities of the bright yellow fruit. I've given away countless bags full of them, and it seems like the tree still has a ton of them. One of my favorite recipes to use some fresh lemons is a modified lemon pound cake. The use of buttermilk and a lot of lemon zest adds a zesty tang to contrast with the delicate sweetness of the loaf.

The key to having a light texture is using cake flour. It's also important that the normally "cold" ingredients such as butter, eggs, and buttermilk are at room temperature. Your cake won't set in the middle correctly if it isn't. I use a no calorie mixture of stevia/xylitol and Splenda/sucralose for the loaf, and a honey-lemon syrup that I pour over the cake after it has cooled.

Sugar Free Lemon Cake with Honey Lemon syrup

Makes 2 loaves, approximately 16 slices

1 lb butter, room temperature

½ cup Stevia/Xylitol blend

1 ½ cups Splenda

1/3 cup lemon zest

4 eggs, room temperature

1 tsp vanilla extract

1 tsp kosher salt

3 cups cake flour

½ tsp baking powder

½ tsp baking soda

¾ cup buttermilk

¼ cup lemon juice

Preheat oven to 350 F.

Sift flour, baking powder, and baking soda and reserve in a bowl (Dry ingredients).

Combine buttermilk and lemon juice in another bowl (Wet ingredients).

Grease and flour 2 loaf pans. Alternatively you can use muffin tins.

Use paddle attachment for stand mixer. Cream butter and sugars in stand mixer at medium setting until fluffy, approx 6 minutes. Add in lemon zest, and eggs one at a time while mixing. Add in vanilla extract and salt.

Alternate between mixing dry ingredients and wet ingredients in mixer, starting and ending with the flour mixture.

Pour into loaf pans and place in oven for 45 min to 1 hour, until tester comes out clean. The internal temperature will be 210 F.

While the cake is baking make the honey lemon syrup.

Honey Lemon Syrup

½ cup lemon juice

½ cup honey (Can also use agave nectar)

Combine lemon juice and honey in a small saucepan. Heat on low.

Once cake is done let cool for 10 minutes. Pour honey lemon syrup over cake and let absorb.