Lemon Brasadella Italian Coffee Cake
Lemon fans will love the luscious lemon flavor and the calorie conscious can now allow themselves cake!
Ingredients:
Lemon Brasadella Italian Coffee Cake
- 2 cups rice flour blend
- ½ cup coconut flour
- 1¼ cup erythritol
- ¾ teaspoon liquid stevia
- Rind of 1 lemon
- 1½ teaspoons lemon juice
- 3 teaspoons lemon extract
- 1 teaspoon (Penzeys Spices) powdered lemon peel
- 3 teaspoons baking powder
- 3 tablespoons organic all vegetable butter flavor shortening
- 4 eggs, slightly beaten
- 8 teaspoons milk
Lemon Glaze
- ¾ cup powdered sugar
- 2 tablespoons lemon juice
Directions:
Lemon Brasadella Italian Coffee Cake
Fold all ingredients together by hand in a large bowl until well combined.
Ninja Note: The batter is more like bread dough and less like cake batter.
Spread the batter into a bundt pan well greased with coconut oil and floured with coconut flour.
Bake in a 375 degree oven for 40 minutes or until a toothpick inserted in the center comes out clean.
Lemon Glaze
Whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled cake.