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.