Equipment:
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9×5 inch loaf pan (for best results, lined with parchment paper or greased)
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Hand mixer or stand mixer
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Mixing bowls
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Whisk and spatula
Preparation:
1. Preheat the Oven:
Set your oven to 350°F (175°C). Allow it to fully heat while you prepare the ingredients so that the cake will bake evenly.
2. Prepare the Loaf Pan:
Grease a 9×5 inch loaf pan with butter or line it with parchment paper to prevent the cake from sticking. This will help in easy removal after baking.
3. Mix the Dry Ingredients:
In a medium bowl, whisk together almond flour, coconut flour, baking powder, and salt. This ensures that the dry ingredients are evenly distributed and will prevent any clumps from forming in the batter.
4. Cream the Butter and Cream Cheese:
In a large mixing bowl, use a hand mixer (or stand mixer) to beat together the butter and cream cheese until they’re smooth and creamy. This should take about 2 minutes. The goal is to create a light, fluffy base that will provide structure and richness to the cake.
5. Add the Sweetener:
Add erythritol (or your preferred keto sweetener) to the butter-cream cheese mixture. Continue to beat for another minute until the mixture becomes light and fluffy. This process will help to dissolve the sweetener and create a smooth texture.
6. Add the Eggs:
Add the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Scrape down the sides of the bowl occasionally to make sure everything is well-mixed.
7. Incorporate Lemon:
Now, add the vanilla extract, lemon juice, and lemon zest. Beat until the mixture is smooth, and the lemony fragrance fills the air.
8. Combine Wet and Dry Ingredients:
Slowly add the dry ingredients into the wet ingredients, mixing gently until just combined. Don’t over-mix at this stage, as it could affect the texture of the cake. If the batter feels too thick, add the almond milk and mix until you achieve a smooth, thick but pourable batter.
9. Bake:
Pour the batter into your prepared loaf pan, spreading it evenly with a spatula. Place the pan in the center of the oven and bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. Depending on your oven, it may take a bit longer, so keep an eye on it after the 50-minute mark. If the top of the cake starts to brown too quickly, you can cover it with foil to prevent over-browning.
10. Cool the Cake:
Once baked, remove the cake from the oven and allow it to cool in the pan for about 15 minutes. Then, transfer the cake to a wire rack to cool completely. This step is essential to set the texture of the cake before adding any glaze or slicing.
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