Juicy Lemon Sponge Cake Without Flour

Preparing this guilt-free dessert is very simple. You can enjoy it on its own with a cup of your favorite drink or serve it with a bit of whipped cream and berries.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 45 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 55 g Butter, unsalted

  • 5 pieces Egg, fresh

  • 115 g Cheese, creamy

  • 60 ml Sweet cream

  • 1 piece Lemon, fresh, without shell

  • 1 pinch Salt, table

  • 100 g Sugar, turbinado

  • 150 g Nuts, almonds

Steps

  1. Preheat the oven to 175 degrees Celsius. Crumple a sheet of baking paper and use it to line a 30-centimeter-long loaf pan.

  2. Melt the butter in a cup, let it cool slightly, and pour it into a bowl. Add the eggs, cream cheese, and cooking cream, and mix the ingredients with an electric mixer until smooth.

  3. Grate the lemon zest into the mixture and add the squeezed lemon juice, salt, erythritol, and almond flour. Mix again until you get a uniform mixture, then pour it into the loaf pan.

  4. Bake the sponge cake in the preheated oven for 45 minutes, then let it cool. Once cooled, sprinkle with powdered erythritol if desired and serve with whipped cream and berries.

Nutrition Information (Per 100g)

  • Calories: 311.66 kcal
  • Fat: 22.75 g
    • Saturated Fat: 7.66 g
  • Carbohydrates: 16.79 g
    • Sugars: 13.02 g
  • Protein: 9.49 g
  • Fiber: 2.31 g