Whey-Psyllium Lemon Pound Cake

Whey-Psyllium Lemon Pound Cake

I took a cinnamon breakfast cake recipe of Suzanne Sommers and modified it into a lemon cake.  This would be  wonderful iced with whipped, sweetened cream to which you add some Coconut extract.  I know this sounds like a lot of butter, I thought so too.   But I made the cinnamon cake first with only one stick and it came out a bit dry.  So it definitely needs the amount of butter I call for below.   The cinnamon version I baked in a brioche pan and it rose MUCH higher.  Not sure if it was the smaller diameter pan, or the less butter that made that noticeable difference.  But the lemon version I created was really tasty and textured just like my Mom’s pound cakes years ago.  I’ll be tinkering with this recipe again in future, including trying it in a loaf pan.  May try a little oat fiber in it next time in lieu of the psyllium husks, which I included just for more fiber.  This recipe is OK for Induction.

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INGREDIENTS:

2 sticks (1 c.) unsalted butter, softened

4 oz. cream cheese, softened

1 c. granular Splenda

1 T. erythritol (or 1 T. equivalent other sweetener)

3 eggs, beaten

1 c. + 1 T. vanilla whey protein powder (I used Body Fortress, 3 g carbs per scoop.)

1 tsp. baking powder

1 tsp. cream of tartar

juice of 1 lemon

grated zest of 1 lemon

1/2 capful Boyajian lemon oil or 1/4 tsp. lemon extract

½ T. (5 grams) psyllium husk fiber (I used Konsyl brand)

DIRECTIONS:  Preheat oven to 350º.  Cream softened butter and cream cheese together until smooth and well blended.  Add Splenda and erythritol.  Next add beaten eggs, lemon juice and zest and if using it, the Boyajian oil.  Add all dry ingredients and beat with whisk until batter is smooth.  Pour into greased cake pan (square, brioche, or extra deep round one).  Cake rises about 1½-2′ tall, depending on the pan.  Bake about 35 minutes, but time will vary with pan shape used and ovens.  Test center with toothpick to be sure center is done.

NUTRITIONAL INFORMATION: Makes 9 servings, each containing:

328 calories

27.37 g  fat

6.18 g  carbs, .97 g  fiber, 5.21 g  NET CARBS

15.6 g  protein

96 mg sodium