Frosty Lemon Cakes with Strawberry Filling

From our “Celebration Cake” episode three of Double Take Diets

Frosty Lemon Cakes with Strawberry Filling

Serving Size: 6-8

Ingredients:

4 oz butter
2 tsp lemon zest
1 cup castor sugar
4 eggs
1 3/4 cups almond flour
1 cup self rising flour, sifted
glaze
1/4 cup lemon juice
3/4 powdered sugar
preheat oven 325

Strawberry filling:

1 1/4 cup chopped strawberries


1 Tbsp and 1/4 Tsp Arrowroot

1/4 granulated sugar

Preparation:

Place butter, zest, sugar in bowl. beat until light and creamy. gradually add eggs. Beat well.

Lightly fold in almond flour and regular flour.

Bake 20 minutes.

Lemon Glaze-

Combine sugar and juice. Pour over cake after cake has cooled for 5 min.



Strawberry Filling-


Combine ingredients and cook on the stove over medium heat for 10-15 minutes. While cooking lightly crush strawberries. When done set aside to completely cool before putting on cake.


**Cooks note: You can make this cake (sans filling) into muffins, mini cakes, or “bars”- pour batter in a pyrex and cut into squares.!





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