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


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
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


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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