Lemon Cake with Blueberries

Lemon Cake with Blueberries

Serves 12

 
This moist and decadent lemon cake has all the flavors of summer and is a good source of protein, vitamin E and manganese to boot!

 

What You’ll Need:

A 10-Inch Cake Pan with a Removable Bottom

Measuring Cups & Spoons

A Food Processor

A Small Bowl

Parchment

A Spatula

A Cooling Rack

A Cake Plate

A Knife

 

Ingredients:

2 Cups Almond Flour

1/2 Cup Lemon Juice

1/2 Cup Agave

1/2 Cup Apple Sauce

1/2 Cup Eggwhite Powder

3 Eggs

2 Tsps Lemon Zest

2 Tsp Lemon Extract

2 Tsps Baking Soda

1/4 Tsp Sea Salt

2 Cups Frozen Organic Blueberries
 

How To Put It Together:

1) Preheat  the oven to 325 degrees Fahrenheit. Line the cake pan with parchment paper. Pour the frozen blueberries into the cake pan and set it aside.
 
2) Crack the eggs into a small bowl to check for freshness. To the food processor add: the almond flour, the lemon juice, the agave, the apple  sauce, the eggs, the lemon zest, the lemon extract, the baking soda and the sea salt. Process the ingredients until smooth, scraping down the sides of the processor as needed.
 
3) Pour the batter into the cake pan and place the pan in the center of the preheated oven. Bake for 45 – 50 minute or until the tester comes out clean. Cool the cake in the pan on the cooling rack. When the pan is completely cool, run a knife around the sides of the cake pan to loosen the cake, unlock the the pan’s clasp and remove outside of the pan. Place a cake plate on top of the cake and invert the cake. Remove the bottom of the pan and the parchment to expose the blueberries.
 
4) Serve and enjoy!

 

Ninas’s Tasty Tip:

You may use raspberries, blackberries or strawberries to create different versions of this cake.

 

Nutrition:

• 193 Calories
• 8 grams of Protein
• 16 grams of Total Carbohydrates
• 11 grams of Sugar
• 3 grams of Fiber
• 12 grams of Total Fat
• 1 grams of Saturated Fat
• 0 grams of Trans Fat
• 45 mg of Cholesterol
• 275 mg of Sodium
• 44% RDA Manganese
• 27% RDA Vitamin E
• 15% RDA Magnesium
• 14% RDA Copper
• 12% RDA Phosphorus
• 11% RDA Sodium
• 10% RDA Vitamin C
• 10% RDA Riboflavin
• Glycemic load: 5