Moist Springy Lemon Cake Squares

Lemon Cake Squares

Preheat oven to 350 F

2 large eggs or 3 small ones

2 tsp Attogram psyllium powder

pinch guar gum

1 1/2 Tbs ghee melted (leave to sit till only warm)

3/4 tsp NuNaturals Vanilla Stevia drops

1/8 tsp Himalayan sea salt

1 Tbsp tapioca flour

1 Tbsp coconut flour

1/2 tsp poppy seeds (optional)1/4 tsp of vanilla extract or pinch of vanilla powder

2/3 tsp organic baking powder

1 tsp organic lemon zest

Blend each of the above ingredients, in the above order, adding one at a time using a hand blender.

Grease small cooking vessel and pour/bake

Sprinkled coconut (shredded) on top is optional

Bake till you see slight cracking on top surface and it is firm to the touch. It may have slight browning on the outside but this is not essential. It took 15-20 minutes in my small convection oven at 350 but cook times will vary in different ovens and different sizes and types of loaf pans. I used a small square pyrex and greased it.  Also, this photo makes it look a bit more yellow. It actually looked a bit more beige than this. I think adding more zest may make it more yellow but I'd experiment carefully as too much zest can make it bitter. 

If you are beyond stage three and just looking for low carb foods, you could add a couple of teaspoons of coconut sugar to this and it would brown a bit more and slightly shift the taste. I found the vanilla drops to be fabulous on their own though.

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Hi Tarilee.

Just wanted to try out your recipe and since I have a chef brother, I made him bake this cake (I helped) just today. Was craving for something sweet. It was delicious. Since I am diabetic, I have to be always careful what I eat so I think my brother made some changes (not much) in the recipe keeping my condition in mind. Usually my brother bake or sometimes I order custom made desserts from the addresses available in directory. Never was dissatisfied. Anyway, really appreciate for posting such a delicious recipe.

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