Question:
I am in need of a recipe for a Lemon Cake

one of our fellow WLS patients is having a birthday on Sat and loves lemon cake but I can't seem to find a good recipe. If someone has one please forward it to me. I will be using splenda to make the cake so if it is not a sugar free recipe it is still ok. Thanks to all. Love Ya's    — Joan T. (posted on December 3, 2003)

December 3, 2003
I found one at www.recipezaar.com. It is for a Lemon Chiffon Cake and it is made with splenda. I plan on taking it to our WLS Christmas Party.
   — CAMFR

December 3, 2003
hiya~ i would check on splenda's website, they have recipes there: www.splenda.com or my fave recipe site is: www.allrecipes.com and you can search for lemon cake...just substitute splenda in equal portions for the sugar... good luck! kate
   — jkb

December 4, 2003
This is a recipe for Clementine Cake (uses those small, sweet oranges.) You can add one lemon to the oranges for what my son calls Lemontine Cake. It is very moist and dense because of the almond flour. It's best if kept covered overnight and served the next day. ****************************************** Ann's Clementine Cake (Clementines are small, sweet oranges) Ingredients * 4 to 5 unpeeled clementines (about 1 pound total weight) * 6 eggs * 1 cup plus 2 tablespoons Splenda * 2 1/3 cups ground almonds * 1 heaping teaspoon baking powder Directions 1. Put the unpeeled clementines in a pot with cold water to cover, bring to a boil, and cook for at least 2 hours. (Skin on oranges will pucker or break apart when done. Check from time to time to see if you need to add water.) 2. Drain and cool the clementines. 3. When cool, chop everything finely - skins, pits and fruit - in a food processor. Preheat oven to 375 degrees. Butter and flour an 8-inch spring form pan. 4. Beat the eggs. Add Splenda, almonds, and baking powder. Mix well, adding the chopped clementines. 5. Pour the mixture into the prepared pan and bake for an hour. Check that sides are pulled away and a toothpick comes out clean. You may need to cover the cake with foil after 40 minutes to keep the top from burning. 6. Remove from oven and cool, on a rack but in the pan. When the cake's cold, take it out of the pan. Dust with powdered sugar (I did use real sugar for this, but it's such a small amount I didn't worry about it.) This makes a dense, tart cake. Cut the pieces small as it is very rich. Can serve with Lite Cool Whip or sf ice cream if desired. Variation: Substitute lemons for half the oranges for a "Lemontine" cake. Increase the sugar or sweetener to 1 and 1/4 cups if you do this
   — [Deactivated Member]

December 4, 2003

   — Debra R.

December 4, 2003
I have been trying to come up with a yellow or lemon cake for over a year and just can't get it to really turn out phenomenal! And I experiment A LOT! In fact, I have a recipe book using fructose, turbinado sugar and Splenda and you can check it out at www.freewebs.com/recipes-after-rny There is a recipe in there for lemon merengue squares that are really scrumptious! Good luck to you!
   — Lynette B.