FP Light Lemon Cake (Gluten, Dairy, and Sugar free)


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10 Responses

  1. Esther Zeager says:

    Possible to email me the lemon curd recipe? Sounds yummy even tho I just had breakfast. Ha! I enjoy your thm recipes. Thanks! My sister, Edie Kemp, alerted me to this one.

  2. Duane & Cindy says:

    Sure, Esther! I will email it right away…

  3. Jackie says:

    Or could you post the lemon curd recipe here so we can all make it for on top of this delicious sounding cake?! 😉

  4. Angel says:

    This looks fantastic! If I wanted to use lemon juice instead of extract or flavoring, how much would you recommend?

  5. Duane & Cindy says:

    Yes, Jackie! Here is a link to the recipe. 🙂


  6. Cindy Mullett says:

    Thank you, Angel! I would try the same amount of lemon juice and add more as needed. But generally speaking, 1 t. lemon juice is equal to about 1/2 t. lemon extract.

  7. Heather says:

    How much of the lemon curd recipe do you spread over the cake to keep the dessert in FP territory?

  8. Cindy says:

    The lemon curd is filled with fats because of the butter and egg yolks, so the lemon curd is an S. You may want to use a raspberry or other berry sauce, if you want to keep it to a FP setting. The berry sauce recipe I use will be in the cookbook that I’m working on.

  9. Rae says:

    I was wondering about the flavor of the cake, was it a very tangy noticable lemon or a faint lemon? i am looking for something that will work for my Trim Healthy Mama and Sisters and Daddy, etc for my birthday this year so we can all enjoy it

  10. Cindy Mullett says:

    Hi Rae.
    I’d say this cake has a definite lemon taste. However, you can reduce the amount of lemon flavoring if you don’t care for as strong of a flavor. I do have a light angel food cake recipe in my cookbook that we like even more than this one. It has more of a neutral taste. ~Cindy

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