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Lemon Velvet Cake Made With Splenda

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Ingredients

Adjust Servings:
2 1/2 cups sifted cake flour
1 cup splenda sugar blend for baking
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter softened
3 large eggs lightly beaten
1 cup milk
1/4 teaspoon lemon extract
1 teaspoon lemon rind
2/3 cup splenda sugar blend for baking
2 1/2 tablespoons cornstarch
1 cup water
2 egg yolks lightly beaten

Nutritional information

326.9
Calories
146 g
Calories From Fat
16.2 g
Total Fat
9.7 g
Saturated Fat
102.3 mg
Cholesterol
223mg
Sodium
41.2 g
Carbs
0.5 g
Dietary Fiber
10.4 g
Sugars
4.2 g
Protein
118g
Serving Size (g)
16
Serving Size

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Lemon Velvet Cake Made With Splenda

Features:
    Cuisine:

    Once in a while, we still have to have a rich, tasty, dessert
    even when we're diabetic or dieting. This one has about 1/3 less carbs than a regular lemon velvet cake. It's still a little high if you're watching your carbs so mind your serving sizes. It's NOT low carb but it is significantly lower than regular.

    • 65 min
    • Serves 16
    • Easy

    Ingredients

    Directions

    Share

    Lemon Velvet Cake Made With Splenda,Once in a while, we still have to have a rich, tasty, dessert even when we’re diabetic or dieting. This one has about 1/3 less carbs than a regular lemon velvet cake. It’s still a little high if you’re watching your carbs so mind your serving sizes. It’s NOT low carb but it is significantly lower than regular.,Once in a while, we still have to have a rich, tasty, dessert even when we’re diabetic or dieting. This one has about 1/3 less carbs than a regular lemon velvet cake. It’s still a little high if you’re watching your carbs so mind your serving sizes. It’s NOT low carb but it is significantly lower than regular.


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    Steps

    1
    Done

    Cake Layer Directions: Preheat Oven to 350f (175c). Grease and Flour 2 (8-Inch) Round Cake Pans.

    2
    Done

    Combine Flour, Splenda Sugar Blend For Baking, Baking Powder, and Salt in a Large Mixing Bowl. Cut Butter Into Flour Mixture With a Fork or a Pastry Blender Until Crumbly. (this Procedure May Be Done With a Mixer at the Lowest Speed).

    3
    Done

    Stir Together Eggs, Milk, Lemon Extract, and Lemon Rind in a Small Mixing Bowl; Add 1/3 of the Egg Mixture to Flour Mixture. Beat at Low Speed of an Electric Mixer Until Blended. Beat at Medium Speed For 30 Seconds or Until Batter Is Smooth, Stopping to Scrape Down Sides of the Bowl. Repeat Procedure 2 Times. Spoon Batter Into Prepared Pans.

    4
    Done

    Bake For 25 to 30 Minutes or Until a Toothpick Inserted in Center Comes Out Clean. Cool in Pans on a Wire Rack 10 Minutes; Remove Layers from Pans and Cool on a Wire Rack.

    5
    Done

    Lemon Filling Directions: Combine Splenda Sugar Blend For Baking, Cornstarch, and Water. Cook Over Medium Heat, Whisking Constantly, in a Non Reactive Saucepan Until Mixture Thickens. Gradually Add About One-Fourth of Hot Custard Mixture Into Yolks, Whisking Until Blended; Return to Remaining Hot Mixture, Whisking Constantly. Cook, Whisking Constantly, Until Mixture Comes to a Boil; Boil 1 Minute, Whisking Constantly. Remove from Heat and Stir in Butter, Lemon Rind and Lemon Juice. Place Plastic Wrap on the Surface. Set Aside to Cool.

    6
    Done

    Whipped Cream Frosting Directions: Beat Whipping Cream Until Foamy; Gradually Add Splenda Sugar Blend For Baking, Lemon Rind, and Lemon Extract, Beating Until Soft Peaks Form.

    7
    Done

    to Assemble Cake: Spread Lemon Filling Between Cake Layers. Spread Whipped Cream Frosting on Top and Sides of Cake.

    8
    Done

    Exchanges Per Serving: 2 1/2 Starches, 3 Fats.

    Avatar Of Mustafa Price

    Mustafa Price

    Dessert diva crafting sweet treats that are as beautiful as they are delicious.

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