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Paleo Lemon Cake with Lemon Curd and Meringue Frosting

Paleo Lemon Cake with Lemon Curd and Meringue Frosting - this delicious cake recipe is a guest post from Kaylie of Joyful Bite!

       
By , CountryLiving

Ingredients
  • 4 eggs
  • ¼ cup honey (or for a sugar free option: ¾ teaspoons stevia liquid, NOW brand)
  • 3 tablespoons coconut flour
  • 3 tablespoons arrowroot flour
  • 3 tablespoons melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 4 drops lemon essential oil
  • ¼ teaspoon cream of tartar
Lemon curd
  • 2 egg yolks
  • ¼ cup honey (or for a sugar free option: ¼ cup coconut milk and ¾ teaspoon stevia liquid, NOW brand)
  • ¼ cup full fat coconut milk (Thai Kitchen coconut milk)
  • 1/2 cup lemon juice
  • 1 tablespoon cold water
  • 2 teaspoons arrowroot flour
  • 2 teaspoons gelatin
  • 1 teaspoon vanilla
  • ⅛ teaspoon stevia liquid
Meringue Frosting
  • 2 egg whites
  • ¼ cup honey
  • ¼ teaspoon cream of tartar
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Instructions

  1. Preheat the oven to 350 degrees and lightly grease two 6” spring form cake pans with coconut oil.
  2. To make the cake, separate the egg yolks from the egg whites and place the egg whites in a large bowl and the egg yolks in a small bowl.
  3. In the large bowl, beat the egg whites and cream of tartar with an electric mixer on high for about 2 minutes until the egg whites form almost stiff peaks. Add the honey to the egg whites and beat for one more minute.
  4. In the small bowl, add (but do not combine!) the coconut flour, arrowroot flour, melted coconut oil, vanilla, salt, baking powder, and lemon essential oil.
  5. Turn the electric mixer on low and slowly incorporate the small bowl of ingredients into the egg whites and gently combine for about 10 seconds.
  6. Divide the cake batter between the two cake pans and bake on 350 degrees for 18 minutes.
  7. Once the cakes are cooled, remove from the oven and cool
Lemon Curd
  1. In a medium size sauce pan whisk the egg yolks, honey (or stevia), coconut milk, lemon juice, vanilla, and stevia until smooth.
  2. Heat the lemon curd mixture on the stove over medium heat for 10 minutes, whisking continually. After ten minutes of whisking, the mixture should start to thicken, at this point, sprinkle the gelatin in the mixture while combining.
  3. Take the pan off the heat and in a small bowl, stir the 2 teaspoons of arrowroot flour and 1 tablespoon cold water together and then stir it into the lemon curd; this will really thicken the curd.
  1. Transfer the lemon curd into a bowl and chill for about 20 minutes in the freezer.
Meringue Frosting
  1. Prepare a double boiler over the stove by filling a sauce pan with about 2” of water and inserting a large metal bowl over the sauce pan (do not let the bottom of the mixing bowl touch the water).
  2. Whisk the egg whites, honey, and cream of tartar together in the large bowl over medium heat for 8 minutes. Stir continually!!! (so the eggs do not cook and adhere to the bowl.)
  3. Remove the mixing bowl from the stove and immediately transfer the mixture to an electric mixer.
  4. Beat the meringue on high for approximately 3 minutes or until the meringue forms stiff peaks.
  5. Chill the meringue in the fridge a minimum of 1/2 hour before use.

 

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Cake Magazine: Paleo Lemon Cake with Lemon Curd and Meringue Frosting
Paleo Lemon Cake with Lemon Curd and Meringue Frosting
Paleo Lemon Cake with Lemon Curd and Meringue Frosting - this delicious cake recipe is a guest post from Kaylie of Joyful Bite!
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