New Port Richey, FL | Lemon Cake | Renuvia Medical Center

Dr. Schlyer: This episode is going to take us in a little different direction. We've done cookies before, this time we're going to go to a cake. This particular cake started out as a lemon cake, but we've adjusted it to the point where it's almost like a bread pudding. I hope that you enjoy this and I'll show you how to do it.

Dr. Schlyer: First of all, as we've discussed before, we always put our fats and our wet ingredients in before the dry ingredients. So here we have our coconut oil. And by the way, this is an all coconut cake with no nuts and no flour grains in it. We engage our bowl and start at a medium speed. We try to bring everything to room temperature, so the coconut oil is at room temperature so it doesn't clump. And we bring our eggs to room temperature so that they don't make the coconut oil clump. And we're going to add them one at a time. This allows everything to emulsify and to incorporate appropriately.

Dr. Schlyer: That's the first of five eggs. That's the second of five eggs. This is egg number three. Egg number four. And this is egg number five. Next we add our vanilla, a teaspoon of vanilla. And a teaspoon of lemon extract, because this will be a lemon flavored cake. We have the juice of half a lemon. And the second half of the lemon, we had subsequent to that. I like to put the acids in so that the eggs and the fats don't break up. So one lemon.

Dr. Schlyer: Next I'm going to put in three tablespoons of honey. This is as sweet as I like it. You will have to adjust it to your taste. I will caution you that it's not wise to use artificial sweeteners because they are still insulinogenic. And that means that they cause your body to produce insulin, insulin produces inflammation and body fat. And we're going to put in the zest of about one lemon. Now I'm going to mix my dry ingredients. I have a tablespoon of baking powder and a scant eighth of a teaspoon of salt. And I'm going to put that in with my psyllium and my coconut flour. I'll turn this down a bit... and add this slowly. I know that you can't, but I can smell the lemon coming out of this and it's quite intense.

Dr. Schlyer: So now we put our wet on our dry ingredients together, save for one last ingredient. But first I'm going to turn the mixer off, drop the bowl, and scrape the sides because we want to get everything that's been put in and incorporated in appropriate amounts. I'm raising the bowl back up, turning it back on at a low speed. And this is one half cup of water. I'm just slowly adding this. And I add the water at the end because the psyllium that's part of the dry ingredients, is very hydrophilic. It means it likes water. It's going to absorb the water, which makes us a very moist cake and gives it the texture of bread pudding. And we're done.

Dr. Schlyer: So, I'll drop this down, take off the paddle, and I'll scrape the paddle down. And I want to mix this just a little bit by hand to be sure that everything is incorporated well into this batter. It's almost like folding. And this is what the battery is going to look like. It's slightly moist, but it really holds its shape. And that's because as psyllium has absorbed a lot of that water that we put in. Now I have a nine-inch baking pan, round, one layer, and I'm going to put this particular batter into the baking pan. The pan was pre-greased, and the bottom is lined with parchment paper, which we talked about in an earlier episode.

Dr. Schlyer: Because this is a slightly jelled batter, because of the psyllium, you need to spread it out into the pan and make sure that the center is not higher than the sides. Now that we have the batter in the pan and spread out evenly, we're going to put it in a preheated 350 degree oven for approximately 30 minutes. Set our timer for 30 minutes, and we'll come back to that when it's done.

Dr. Schlyer: Our cake is done, as you can hear from the timer. We're going to check it and make sure that it's cooked all the way through. So we look at it, the edges are brown. The center is springy and we put a stick in and it comes out dry. So this cake is ready to take out of the oven. But first, I'm going to go around the edges with my spatula to make sure that it's not adherent. And the way I like to do this is hold my cake pan. Flip the rack over on it. I hold the cake pan and the rack, and turn it upside down. Remember we put the parchment paper on the bottom of the pan. It's still there to keep the cake.

Dr. Schlyer: So this is our lemon cake is it comes out of the oven. It has the texture of almost a bread pudding, almost a cake, but a delightful taste. I'm going to plate this for you and I'll be right back.

Dr. Schlyer: Now we have plated our slice of lemon cake. As you can see, we have some fresh berries and more to go for the side. My preference for cake is to have chocolate ganache on top. This again is made from butter and 78% cacao chocolate. So it's perfect for your keto diet. I'll scoop on just a bit. I hope you enjoy.