Grain-free Lemon Cake with Whipped Cream Frosting

March 13, 2017 By Becky 39 Comments

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This grain-free lemon cake with whipped cream frosting is made for Easter dinner, spring birthdays, or any other special occasion. It’s super lemony thanks to lemon zest, juice, curd, and extract!

It’s the roughest Monday of the year, but I brought cake to ease the pain! If springing forward has taken some of the pep out of your step, this grain-free lemon cake will put it right back in.

When my future sister-in-law asked for a lemon cake to celebrate her birthday, I was excited. A few months ago for a styled wedding shoot, my friend Lindsey and I made a lemon layer cake with blood orange curd and blood oranges on top. I’d been wanting to try something similar with a lemon curd filling, and this was the perfect opportunity. For this cake, I adapted my lemon olive oil Bundt cake recipe to create two round layers. (Before you can even ask, no, you can’t taste the olive oil! It’s just a super healthy, easy to work with fat for baking that creates a wonderfully tender crumb.)

I used homemade lemon curd for the filling, and then frosted and decorated the cake with stabilized whipped cream. The result is a festive, richly lemon-flavored cake with tart curd and pillowy clouds of cream. It’s so good, and was a huge hit with my entire family, including my three young future nieces. I can’t wait to make it again next month for Easter!

Grilled Pound Cake with Lemon Curd + Summertime BBQ recipes

June 16, 2016 By Becky 18 Comments

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Grilled pound cake with lemon curd and berries is the perfect way to finish off any summer BBQs, and since it’s gluten free and grain free, more people can enjoy!

Summer is finally here, almost officially! I’ve already gotten in my first swim and am loving all the summer produce. I am such a summer person that I even enjoy basking in the heat of days that are 90+ degrees and humid–I find it kind of comforting!

Also, it’s BBQ season. To get ready for all the cookouts that are in store this summer, I teamed up with a few of my favorite bloggers to bring you five delicious paleo-friendly recipes that are perfect for summer BBQs. My contribution is this grilled pound cake with lemon curd and berries.

Grilled pound cake is the ideal way to end any grilling sesh. You bake the pound cake and make the lemon curd ahead of time, so all you have to do when the dessert hour rolls around is quickly grill the pound cake, spoon the lemon curd onto plates, and add a handful of fresh berries. I used local blackberries, but if strawberries are still in season near you, those would be fabulous, too! Later in the summer I’m looking forward to enjoying this with blueberries.

This pound cake recipe is super simple and comes together in one bowl with just one kind of flour–Otto’s Cassava Flour. It’s a grain-free, gluten-free, nut-free flour that makes paleo baking super easy. The cake is lightly sweetened with maple syrup and flavored with vanilla extract. It’s the perfect foil for tart and creamy lemon curd and juicy summer berries!
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Dairy-Free Lemon Curd

June 25, 2013 By Becky 24 Comments

This dairy-free lemon curd is a lighter version of the classic. It’s still packed with irresistible sweet citrus flavor!

My dad and sister came over for dinner this weekend. It was so much fun–my sister just turned 15, and she had never been to my apartment before! I cooked them a belated birthday/father’s day celebratory dinner.

We had thai shrimp curry with vegetables and coconut milk (so good–recipe coming soon), a salad my dad brought with a delicious dressing (I’ll try to score the recipe and post it–it involves hazelnut oil!) and a berry tart with coconut cream and dairy-free lemon curd. My sister can’t eat any dairy, so I had to make lemon curd without the butter. Good news–it’s just as delicious as the original, and even more lemony.

I wanted to share the whole tart recipe with you, but the crust still needs some work. Anyone have a good dairy-free tart crust recipe? I’m going to work on getting one ready for the Fourth, because this tart happens to be very patriotic. For the topping, we just whipped up some coconut cream with powdered sugar and vanilla, then folded it in to the lemon curd.

Anyway, I couldn’t wait to share this delicious lightened-up lemon curd with you. It’s a healthier way to enjoy my favorite spread! Try it on pancakes or a dutch baby, swirl it with some greek yogurt, or pipe it inside some cupcakes.

If you’re looking for the original buttery version, it’s here.

Dairy-Free Lemon Curd

Name: Dairy-Free Lemon Curd
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1
Cuisine: British
Ingredients: 4-6 organic lemons; 1/2-3/4 cup sugar, to taste; Pinch of salt; 2 eggs; 1 egg yolk; 1/2 teaspoon vanilla extract (optional)

Yield: 1 1/2 cups

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

This dairy-free lemon curd is a lighter version of the classic. It's still packed with irresistible sweet citrus flavor!

Ingredients

4-6 organic lemons
 1/2-3/4 cup sugar, to taste
Pinch of salt
 2 eggs
1 egg yolk
1/2 teaspoon vanilla extract (optional)

Instructions

Wash your lemons really well, and zest two of them. Mix the zest with the sugar in a small bowl, rubbing the mixture between your fingers to bring out the flavors of the zest (use 1/2 cup of sugar for a very puckery curd, and more if you want things a little sweeter). Set the lemon sugar aside (if you want to make extra lemon sugar, it's also delicious as a topping for muffins or cookies).
Roll the lemons firmly under the palm of your hand to prime them to release the most juice. Juice lemons until you have 3/4 cup of lemon juice. Strain out any seeds. Add the juice, lemon sugar, and salt to a saucepan. Warm over medium heat, stirring constantly, until all the sugar is dissolved.
Beat the eggs and egg yolk together in a medium bowl. While whisking constantly, slowly pour the warm lemon mixture into the eggs. Continue to beat for a minute or so.
Return the mixture to the saucepan and cook over low heat, whisking constantly, until the mixture thickens, about 10-15 minutes. Remove from the heat and stir in the vanilla (the vanilla is optional--you won't really taste it, but it rounds out the flavor).
Let the curd cool to room temperature, then transfer to a glass jar or another airtight container. Store in the refrigerator. Lemon curd will keep, refrigerated, for up to two weeks.

Notes

Recipe adapted from Genius Kitchen