Diabetic Lemon Pound Cake Part 2
I baked a lemon pound cake from scratch that happens to be Diabetic friendly Here is 2nd video
Ingredients:
1/4 cup butter, softened
3/4 cup sugar
3 large eggs
2 Tbsp canola oil
2 Tbsp lemon juice
2 tsp grated lemon zest
1 tsp vanilla extract
2 Tbsp poppy seeds (optional)
1-1/2 cups all-purpose flour
2-1/2 tsp baking powder
3/4 tsp salt
1 cup fat-free vanilla Greek yogurt
Directions:
Preheat oven to 350°. Coat a 9x5-in. loaf pan with cooking spray.
In a large bowl, beat butter and sugar until crumbly. Add eggs, one at a time, beating well after each addition. Beat in oil, lemon juice, zest and vanilla.
In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with yogurt, beating after each addition just until combined.
Transfer to prepared pan. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.
Recipe From Kitchen Everything
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Keto Vanilla Cake with Custard Icing | Diabetic Vanilla Cake | Gluten-free Vanilla Cake with Custard
Vanilla Cake is a classic and as a keto recipe maker, I had to share this recipe with you. The texture of this keto Vanilla cake is just as beautiful as my popular recipe of keto lemon pound cake. I have topped my very low carb vanilla cake with a keto custard. The custard is soft and decadent and the cake is spongy. When eaten slightly warmed this keto vanilla cake iced with keto custard is a beautiful combination. Hope this recipe adds a sparkle to your Christmas celebration this year. Happy Holidays!!
To Buy:
Almond Flour:
Coconut Flour:
Aluminium free Baking powder:
Rock Salt:
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Here is a link to my Marathi(language) Channel where I share all my healthy, gluten free, diabetic friendly recipes, which I make for my family and myself :
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Healthy Eggless Oats Chocolate Cake | NO Maida, NO Sugar, NO oil, NO Condensed Milk, NO Jaggery
As we know one can never get enough of chocolate cakes, I for one see myself keep going back to a nice decadent chocolate cake most of the times. Here I bring to you a version for the folks who are health freaks but want a indulge from time to time.
Ingredients:
1/2 cup dates
1 + 1/4 cup hot milk
1 banana
1/2 tsp vanilla
1/4 cup ghee
1/2 tsp vanilla extract
1/2 cup wheat flour
1/2 cup oat flour
1/2 tsp baking powder
1/4 tsp baking soda
2 tbsp cocoa powder
2 tbsp water
handful roughly chopped almonds and walnuts
2 tbsp chocolate chips
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ONLY 3 INGREDIENTS LOW CALORIE CAKE …no flour , no sugar
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FOR WRITTEN RECIPE
Notes 6 servings
Net Carbs 2.3g
Nutrition
Serving: 1serving | Calories: 75kcal | netCarbohydrates: 2.3g| Protein: 10g | Fat: 3g| Fiber: 0g |
Ingredients
350 grams plain Greek yogurt
3 large Eggs
1/2 cup powder sweeteners
Diabetic Vanilla Pound Cake from Scratch
What you’ll need
Flour - you can use cake flour , or Almond Flour
Baking powder
Salt
Splenda ( No calorie Sweetener)
3 sticks of Unsalted butter at room temperature
5 Large eggs
Sour cream - you can use light sour cream or the regular sour cream
Optional
Cake Glaze
2% reduced fat milk, or whole milk
Vanilla extract
To bake your cake
Non stick baking spray
Bundt pan
Dry ingredients
Add 3 cups of flour, 2 teaspoons baking powder, and 1/4 teaspoon salt into a large bowl. Stir all ingredients together. Set aside
Add 3 Sticks unsalted butter (Room temp) and 3 cups Splenda no calorie sweetener. Mix on high speed for 4 minutes. Scrape down sides of bowl.
Next Add 5 large eggs (Room temp) in one at a time while mixing on a medium speed.
Add 1 tablespoon vanilla extract ... Mix on a medium speed for 1 minute or until combined.
Add 1 Cup of flour mixture and 1/4 cup sour cream mixture (Room temp). Mix on a medium speed until combined. Repeat this step 3 times altogether.
Spray bundt pan with non-stick baking spray and Preheat oven to 350 degrees.
Add your Pound cake batter into bundt pan. Spread cake batter around pan as evenly as possible using the back of a spoon.
Place into a preheated 350 degree oven for 1 hour. After 1 hour remove cake out of oven.
Optional - Knife ???? test inserted should come out clean. Let cake cool completely before flipping.
Making the cake glaze optional
Add 1 1/4 Cup Splenda no calorie sweetener, 2 tablespoons warm 2% reduced fat milk, 1 tablespoon melted unsalted butter, 1 teaspoon vanilla extract ...Stir all ingredients until mixture is creamy and smooth.
Add icing to whatever you have and drizzle on top of your pound cake. Cut in enjoy ????
Thanks for watching
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Southern Pound Cake 101: How to make the BEST Classic Pound Cake
Make the perfect classic pound cake EVERY SINGLE TIME! It's pound cake 101 and I'm going to walk you through every step! Pound cake is such a versatile dessert! It makes a great layer in dessert trifles, grilled for summertime strawberry shortcakes, or simply eaten plain or with fresh berries! I prefer it plain Jane or topped with hot, buttery peaches or syrupy strawberries and mounds of homemade whipped cream.
➡️HERE’S THE PRINTABLE RECIPE:
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HOW TO MAKE THE BEST POUND CAKE RECIPE
Preheat oven to 325 F. Grease a 10-cup bundt cake pan with a thin layer of shortening (I use butter-flavored shortening for this. It gives the crust a nice golden crunch and buttery flavor) and then very lightly coat it with flour. Set aside. (If using loaf pans use two 9.5 loaf pans)
In a large bowl add sifted flour, baking powder, and salt. Whisk together well to make sure all of the dry ingredients are combined. Set aside.
In another large bowl, cream together butter until fluffy.
Add sugar gradually while mixing at low speed until combined and fluffy. Mix for three minutes (set timer)
Mix in eggs one or two at a time just until combined. Keep your mixture on low speed.
Mix dry ingredients into wet ingredients while alternating with the whole milk. Start and end with the dry ingredients. Mix until batter is combined and fluffy. Keep the mixer on low speed. Be sure to scrape down the sides of the bowl.
Mix in the vanilla extract and lemon extract.
Spoon batter evenly into prepared bundt pan. Shake and tap the pan on the counter to even out the batter and release any air pockets.
Place on the middle rack and bake for 1 hour and 10-20 minutes until a cake tester or toothpick inserted into the pound cake comes out clean.
Place pan on a cooling rack until it is cool enough to touch but still warm.
Carefully remove the cake from the pan and place it on a wire rack to finish cooling.
Slice the cooled cake and serve. *Remember pound cake is one of those desserts that gets better the next day.
CHAPTERS
00:00:00 - Poundcake 101: Introduction and Room Temperature Ingredients
00:00:36 - Adding Dry Ingredients
00:01:08 - Making a Classic Pound Cake
00:01:40 - Adding Eggs and Mixing
00:02:11 - Mixing the Ingredients for Pound Cake
00:02:42 - Making a Delicious Pound Cake
00:03:13 - Adding Flavors to the Batter
00:03:44 - Baking and Flipping the Cake
00:04:16 - Tips for serving pound cake
00:04:49 - Perfect Pound Cake Texture
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Cooking up Southern charm, one recipe at a time.
My name is Monique, and I started Divas Can Cook back in 2009 when I noticed a shortage of authentic Southern recipes like the kind I made with my grandma in her kitchen. I’m talking about that Elberton, Georgia cooking infused with North Carolina Appalachia flare. (Hey, I’m a Southern mountain girl; what can I say!) Authentic golden fried green tomatoes, hamburger steak, cornbread, biscuits and gravy, forgotten tea cakes, and fresh blueberry cobblers are the recipes that feel like home.
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