Lemon Berry Cake Loaf - Bakerlita.Market

Lemon Berry Cake Loaf Jump to Recipe ↓

by Andrea Witthoeft August 09, 2019 0 Comments

Lemon Berry Cake Loaf



I can't believe it has already been on full month since my last baking video, and I also can't believe we are already a few weeks into summer!

I am so excited to share with you my favorite spongy & super summery keto breakfast that I have been eating every day since summer started… If you anything like me, the last thing I want to eat is eggs and bacon for breakfast on a hot summer morning.

My easy low-carb, sugar-free, dairy-free & nut-free tart lemony berry cake loaf is the perfect way to start your summer morning, and who wouldn’t want to start the day by enjoying a slice of cake…

Plus you will have your breakfast prepped for one full week! Also, this recipe is works perfect for making keto muffins, cupcakes, cake, and donuts.

One tip to making the BEST berry cakes is that all your berries are nicely flowing in the center of your cake, NOT at the bottom of your cake loaf; you don’t want to end up with a soggy and mushy berry bottom... trust me, I have many times, and it isn't a pleasant texture ;) 

 

This recipe is a great summer keto dessert as well, just by adding a lovely lemony glaze on top and some fresh berries of choice will dress this loaf up to serve at your next summer party! 

Since my lemony-berry loaf is nut-free, you will be using only two flours for the bulk of this cake. 

In a medium bowl, measure out a ¾ cup of superfine coconut flour, I love Bob’s Red Mill.

A ¼ cup of psyllium husk powder,

a ½ cup of my FAV keto sweetener, Lakanto Golden

Three scoops of Organika's collagen protein to add extra high-quality beautifying protein to your breakfast... Plus the extra protein in breakfast is super important to feel satisfied throughout the whole day!

Add the lovely lemony flavor, zest 1-2 whole lemons depending on how lemony you like it. Using a sharp knife, slice around each cherry, twist each half to open and remove the seed. Once all the seeds are removed, chop cherries into halves.

 PRO BAKING TIP FOR YOUR BERRIES!

Place chopped cherries into a small bowl, add 2tsp of coconut flour to ensure your berries don’t sink all the way down to the bottom. Mix until coated with the dust of coconut flour and set aside In the same bowl as your dry ingredients, add all your wet ingredients right on top.

You will need five whole free-run room temperature eggs, ¾ cup full-fat coconut milk, 2tbsp of MCT oil, 2tbsp of lemon juice, and 1tsp of pure vanilla extract.

TIP: For best results, make sure wet ingredients are at room temperature.

 WATCH MY STEP-BY-STEP VIDEO FOR INSTRUCTIONS!

 

NOTE:  Baking time depends on the oven & baking pan size. Once the loaf cake is done baking, let cool to room temperature for at least 50min. 

*EASY CREAMY LEMON GLAZE*As cake loaf is cooling place start on the glaze.

You can make a simple lovely lemon glaze, or you can dress it up if you want to have this loaf cake as a summer dessert. 

To make your glaze creamier, use 2tbsp of full-fat coconut milk from the top of the can.

Scoop the solid coconut cream from the can and add it to a small bowl.  Measure out 1/3 cup of lakanto powdered sweetener,2tbsp of lemon juice, 1/8 tsp of sea salt, and 1tsp of vanilla; whisk until smooth.

 

 Pour glaze over cooled loaf cake, garnish the top with how many cherries or any berries you desire, slice, and ENJOY!!

 

This keto Lemony Berry loaf cake is so satisfying; It is loaded with fresh berries and a light and bright burst of lemon in every bite!!!

 

 Now you can enjoy the cake for breakfast this summer 100% Guilt-free, gluten-free, grain-free, dairy-free, sugar-free and CARB-FREE!!

Blessings,

Andrea Witthoeft | Bakerlita

RECIPE

CAKE DRY INGREDIENTS

¾ cup coconut flour + 2tsp to cover cherries
½ cup Lakanto Golden
¼ psyllium husk powder 
1 cup (137g) fresh cherries (deseeded and chopped into ¼’s)  Or blueberries
2-3 scoops Organika Collagen Protein
1-2 whole zest of a lemon
1 ½ tsp baking soda
1 tsp baking powder
¼ tsp Crème O’ Tartar
½ tsp sea salt

CAKE WET INGREDIENTS

5 large free-run eggs
¾ cup full-fat coconut cream 
2tbsp MCT oil or melted coconut oil
2tbsp pure lemon juice
1 tsp vanilla extract

LEMON GLAZE INGREDIENTS

2tbsp  full-fat coconut cream 
1/3 Cup Lakanto Powdered Sweetener
2tbsp pure lemon juice
1tsp pure vanilla extract
1/8 tsp sea salt

INSTRUCTIONS

  1. Preheat your oven to 350 degrees F. 
  2. Start by lining loaf pan with parchment paper, or line a dozen cupcake trays in a cupcake pan to make the recipe into muffins. 
  3. Loaf pan Optimal size: 7”x 4”x 3” (L x W x H)
  4. In a medium bowl, using a sifter combined all dry ingredients, except the Lakanto Golden, no need to sift.
  5. Whisk everything together and set aside.
  6. Using a sharp knife, slice around each cherry, twist each half to open, and remove the seed.
  7. Once all the seeds are removed, chop cherries into halves.
  8. Place chopped cherries into a small bowl, add 2tsp of coconut flour to ensure your berries don’t sink all the way down to the bottom. Mix until coated with the dust of coconut flour and set aside
  9. In the same bowl, you will be adding all your wet ingredients right on top.
  10. For best results make sure wet ingredients are at room temperature.
  11. Whisk everything together until you have a smooth and silky cake batter… Very important that your batter looks more on the liquidy side that thicker side; this is key to create the more airy spongy texture cake!
  12. Once your cake batter is done, taking a measuring cup, scoop out 2 cups of batter on the bottom of the loaf pan.
  13. Add half of your berries on top, and repeat.
  14. Pop into your pre-heated oven.
  15. Bake cake loaf for one hour and 25min; depending on the oven & baking pan size..
  16. Once the loaf cake is done, let cool to room temperature for at least 50min

LEMON GLAZE
  1. As cake loaf is cooling place start on the glaze.
  2. You can make a simple lovely lemon glaze, or you can dress it up if you want to have this loaf cake as a summer dessert.
  3. Using 2tbsp coconut milk, scoop the solid coconut cream from the can and add it to a small bowl.
  4. Measure powdered Lakanto sweeteners, lemon juice, sea salt, and vanilla; whisk until smooth.
  5. Pour glaze over cooled loaf cake, garnish the top with how many cherries you desire, slice and ENJOY!!



Andrea Witthoeft
Andrea Witthoeft

Author



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