Light key lime cake
For the cake you need:
3 ½ cups almond flour
¼ cup coconut flour
1 Tbsp. baking powder
½ tsp salt
½ cup butter
¾ cup sugar substitute (Stevia)
4 large eggs
½ cup unsweetened almond milk
1/3 cup key lime juice
2 tsp key lime zest
Preparation:
Combine your flours, baking powder and salt. Whip the butter and sugar substitute until light. Beat the eggs until well mixed. Add in half of the almond flour mixture. Combine the almond milk, lime juice and lime zest. Add in the remaining almond flour mixture.
Grease a 9×5 pan, and pour the mixture into the pan. Let it sit for 45 minutes.
Cover with foil, and bake it at 325F for an hour. The edges should be golden brown. Touch the top. Is it firm? If yes, your cake is ready. Check the middle using a toothpick.
Let it cool for 15 minutes, and flip it onto a baking rack to cool completely.
For the glaze you need:
3 tbsp all-natural confectioner’s sugar (Stevia)
2-3 tsp key lime juice
Preparation:
Whisk the ingredients together until smooth. The glaze should be slightly runny. Drizzle the glaze on your cake once fully cooled.
If you still prefer eating your favorite sugary pound cake, try the following recipe.
For the cake you need:
1 pound room temperature stick butter
3 cups of brown sugar
6 large room temperature eggs
4 cups all-purpose flour
½ cup fresh key lime juice
¼ cup evaporated milk
4 tsp minced key lime zest
1 tsp vanilla
Preparation:
Beat the butter until fluffy. Add in the sugar, and beat for 5 minutes.
Stand-up mixers work better. Beat the mixture for 10-15 minutes. Beat one egg at a time, and beat them only until the yolk is mixed in.
In another bowl, combine the juice, milk, lime zest and vanilla. Whisk everything together, and add flour gradually. Alternate key lime juice and milk mixture.
Transfer the mixture into a pan, and tap it to get rid of any bubbles. You need a 10-inch pan. Grease it well. Bake the butter for an hour and 45 minutes on 300F or until thoroughly cooked.
Cook the cake on baking rack for 20-25 minutes in the pan. Transfer it to a cooling rack to cool completely.
Key Lime Cream Cheese Icing
8 oz. room temperature cream cheese
3-4 Tbsp. room temperature butter
4 cups confectioner’s sugar
¼ cup fresh squeezed key lime juice
2-3 tsp key lime zest
1 tsp vanilla extract
Preparation:
Combine the cream cheese and butter in a bowl. use a hand mixer for this one. Add in the sugar, and beat until smooth. Pour in key lime juice, zest and vanilla. Mix well, and ice your cake.