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Plan Z Phase: This is a Z3.5 (ZReboot 3.5) recipe.

I made this for my husband’s birthday. This makes 33 different lemon desserts since I met him. His favorite flavor is lemon…could you guess?

This is not a super-beautiful dessert, but it’s zingy, and tasty. I decided to do a glaze instead of a frosting. If I had frosted it, I could have made it beautiful, but this also makes a great breakfast cake…so no frosting. Serve room temp or colder.

Ingredients:

• 2 cups of coconut flour (if your store doesn’t have it, order online)
• ½ cup of sweetened coconut (like Mounds)
• 1 cup of Swerve sugar sub (I buy this on line too)
• ½ tsp of baking powder
• ½ tsp of grated sea salt
• 8 eggs
• 2 sticks of butter at room temperature
• ¾ cup of sour cream
• 1-1/2 cups of heavy whipping cream
• 3 tsp of lemon zest
• 1 Tbl of vanilla
• 1 tsp of lemon flavoring (if you look for it, you can find one with no artificial flavoring.  Mine is Chef-O-Van brand)

For the glaze:

• 2 Tbl of butter, melted
• 1 tsp of grated lemon peel
• 1 cup of Swerve (powdered sugar version)
• 3 Tbl of lemon juice
• water as needed to thin the glaze

Optional:

• More coconut for topping (if you like shredded coconut)

Instructions:

For the Pound Cake

Preheat oven to 350 degrees.

Put the dry ingredients in a bowl. Stir them up to mix thoroughly.

In a stand mixer, add your eggs. Whip for 15 seconds. Add the butter and the other ingredients. Mix it up thoroughly with the mixer. Add half of the dry ingredients and mix. This is mostly so you don’t have dry ingredients flying all over. Scrape down the bowl and add the rest of the dry ingredients. Mix thoroughly. Scrape down bowl again.

Spray a loaf pan 9” x 5.” Pour in the batter. It will fill quite a bit. Get ready to put it in the oven. I put a cookie sheet underneath just in case there are any drips. I had none but it was a good safety precaution. Bake 1 hour or until a skewer comes out clean. I used a small sharp knife to check it.

Allow it to cool one hour in the pan on your counter. Then run a sharp knife around it to make sure it’s not stuck. Invert onto a serving platter. Let cool completely. Then cover with plastic wrap until you are ready to glaze it. I left mine in the fridge overnight and frosted it the day we ate it.

For the glaze

Put ingredients in a small bowl. Mix. Add water until it’s a consistency you like and can be poured out of the bowl. I like to put one layer of glaze on the cake, let that set, and then add another. My technique is to pour the glaze on top and coax it to the edges with a frosting spreader or table knife. Just so it oozes down the sides.

Let the frosting set. Put the coconut on top if you want.

You can let this set on the counter until serving or store covered in the fridge. If you chill it, try to let it be out of the fridge for at least an hour before you serve it.

Store the leftovers in the refrigerator.  It’s good cold too on the following days. Or cut off a slice and let it warm up a bit so you get the true flavor impact.

If, as a dieter, you don’t go crazy with the coconut on the top, your blood sugar should be fine. This is a lower glycemic cake. I just remove most of the topping. It’s really there for decoration for me.

Enjoy!

Cheers,