Saturday, August 30, 2014

DESSERT: LEMON SPONGE CAKE(click here to print)

LEMON SPONGE CAKE


1/2 cup heavy cream
1 cup almond  flour
1 1/2 tsp. baking powder
dash salt
3 eggs
6 to 8 packets of Splenda
2 tsp lemon extract

Preheat oven to 300 F. Scald cream and remove from heat. Sift flour, baking powder, and salt together. Beat eggs and Splenda thoroughly until tick and lemon colored. Blend in flour mixture just until smooth. Add warm cream and extract. Pour batter immediately into a 9 inch greased pan. Bake for 45 minutes, or until done. 8 servings; 7 carbs.

*Dr. Akins New Diet Cookbook 1994*

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