Keto lemon layer cake with lemon curd and mascarpone frosting

Keto lemon layer cake with lemon curd and mascarpone frosting

" >
This cake is ‘extra' as the young people say!Extra effort,extra time,and extra flavor — for an extra special occasion.Any low-carb foodie will appreciate the moist lightly lemon-flavored layers of cake,which holds the rich burst of lemon curd accompanied by a whipped mascarpone frosting.Tastes like spring!
Medium " >
3 g
" >45 m + 1 h 10 m Medium

Keto lemon layer cake with lemon curd and mascarpone frosting

" >
This cake is ‘extra' as the young people say!Extra effort,extra time,and extra flavor — for an extra special occasion.Any low-carb foodie will appreciate the moist lightly lemon-flavored layers of cake,which holds the rich burst of lemon curd accompanied by a whipped mascarpone frosting.Tastes like spring!
US Metric
20 serving servings

Ingredients

Lemon curd
  • 6 6 large egg yolklarge egg yolks
  • ½ cup 125 mlpowdered erythritol
  • ½ cup 125 mllemon juice
  • 1 tbsp 1 tbsplemon zest,finely grated
  • 3 oz. 75 gunsalted butter,cubed
Lemon layer cake
  • 1<\/sup>⁄6<\/sub> cup","set":"plural-us","remove":"empty singular-us"},"10":{"value":"1<\/sup>⁄3<\/sub> cup","set":"plural-us","remove":"empty singular-us"},"20":{"value":"2<\/sup>⁄3<\/sub> cup","set":"plural-us","remove":"singular-us empty"},"30":{"value":"1 cup","set":"plural-us","remove":"empty singular-us"},"40":{"value":"11<\/sup>⁄3<\/sub> cups","set":"plural-us","remove":"empty singular-us"}}" >23cup (20 g)<\/span>","set":"plural-metric","remove":"empty singular-metric"},"10":{"value":"75 ml(40 g)<\/span>","set":"plural-metric","remove":"empty singular-metric"},"20":{"value":"150 ml(75 g)<\/span>","set":"plural-metric","remove":"singular-metric empty"},"30":{"value":"225 ml(125 g)<\/span>","set":"plural-metric","remove":"empty singular-metric"},"40":{"value":"325 ml(175 g)<\/span>","set":"plural-metric","remove":"empty singular-metric"}}" >150 ml(75 g)
  • ½ cup (13 g)<\/span>","set":"plural-metric","remove":"empty singular-metric"},"10":{"value":"60 ml(25 g)<\/span>","set":"plural-metric","remove":"empty singular-metric"},"20":{"value":"125 ml(50 g)<\/span>","set":"plural-metric","remove":"singular-metric empty"},"30":{"value":"175 ml(75 g)<\/span>","set":"plural-metric","remove":"empty singular-metric"},"40":{"value":"225 ml(100 g)<\/span>","set":"plural-metric","remove":"empty singular-metric"}}" >125 ml(50 g)oat fiber
  • 2<\/sup>⁄5<\/sub> cup","set":"plural-us","remove":"empty singular-us"},"40":{"value":"½ cup","set":"plural-us","remove":"empty singular-us"}}" >¼ cup (6 g)<\/span>","set":"plural-metric","remove":"empty singular-metric"},"10":{"value":"30 ml(12 g)<\/span>","set":"plural-metric","remove":"empty singular-metric"},"20":{"value":"60 ml(25 g)<\/span>","set":"plural-metric","remove":"singular-metric empty"},"30":{"value":"100 ml(40 g)<\/span>","set":"plural-metric","remove":"empty singular-metric"},"40":{"value":"125 ml(50 g)<\/span>","set":"plural-metric","remove":"empty singular-metric"}}" >60 ml(25 g)whey protein isolate
  • 2 tsp (2.5 g)<\/span>","set":"plural-metric","remove":"empty singular-metric"},"10":{"value":"1 tsp(5 g)<\/span>","set":"plural-metric","remove":"empty singular-metric"},"20":{"value":"2 tsp(10 g)<\/span>","set":"plural-metric","remove":"singular-metric empty"},"30":{"value":"3 tsp(15 g)<\/span>","set":"plural-metric","remove":"empty singular-metric"},"40":{"value":"4 tsp(20 g)<\/span>","set":"plural-metric","remove":"empty singular-metric"}}" >2 tsp(10 g)baking powder
  • 1<\/sup>⁄8<\/sub> tsp","set":"plural-us","remove":"empty singular-us"},"10":{"value":"¼ tsp","set":"plural-us","remove":"empty singular-us"},"20":{"value":"½ tsp","set":"plural-us","remove":"singular-us empty"},"30":{"value":"¾ tsp","set":"plural-us","remove":"empty singular-us"},"40":{"value":"1 tsp","set":"plural-us","remove":"empty singular-us"}}" >½ tsp 1<\/sup>⁄8<\/sub> tsp","set":"plural-metric","remove":"empty singular-metric"},"10":{"value":"¼ tsp","set":"plural-metric","remove":"empty singular-metric"},"20":{"value":"½ tsp","set":"plural-metric","remove":"singular-metric empty"},"30":{"value":"¾ tsp","set":"plural-metric","remove":"empty singular-metric"},"40":{"value":"1 tsp","set":"plural-metric","remove":"empty singular-metric"}}" >½ tspsalt
  • 8 oz. 225 gunsalted butter,softened
  • 1<\/sup>⁄6<\/sub> cup","set":"plural-us","remove":"empty singular-us"},"10":{"value":"1<\/sup>⁄3<\/sub> cup","set":"plural-us","remove":"empty singular-us"},"20":{"value":"2<\/sup>⁄3<\/sub> cup","set":"plural-us","remove":"singular-us empty"},"30":{"value":"1 cup","set":"plural-us","remove":"empty singular-us"},"40":{"value":"11<\/sup>⁄3<\/sub> cups","set":"plural-us","remove":"empty singular-us"}}" >23cup (30 g)<\/span>","set":"plural-metric","remove":"empty singular-metric"},"10":{"value":"75 ml(50 g)<\/span>","set":"plural-metric","remove":"empty singular-metric"},"20":{"value":"150 ml(110 g)<\/span>","set":"plural-metric","remove":"singular-metric empty"},"30":{"value":"225 ml(175 g)<\/span>","set":"plural-metric","remove":"empty singular-metric"},"40":{"value":"325 ml(250 g)<\/span>","set":"plural-metric","remove":"empty singular-metric"}}" >150 ml(110 g)granulated
  • 8 8 large egglarge eggs
  • 1 cup 225 mlheavy whipping cream
  • 2 tsp 2 tspvanilla extract
  • 2 tbsp 2 tbsplemon juice
  • 2 tbsp 2 tbsplemon zest
  • 5-6 drops liquid sweetener,to taste
Mascarpone frosting
  • 2 cups 475 mlheavy whipping cream,chilled
  • 1 cup 225 mlpowdered erythritol
  • 2 tsp 2 tspvanilla extract
  • 16 oz. 450 gmascarpone cheese,chilled
  • 1 1large lemon,finely grated zest

Instructions

Instructions are for 20 servings.Please modify as needed.

Lemon curd

  1. In a 2-quart saucepan over low heat,whisk together the egg yolks,sweetener,lemon juice,and lemon zest.Whisk constantly until the mixture reaches 170°F (75°C) on a candy thermometer and begins to thicken.If you don't have a candy thermometer,you will know that the curd is thick enough when it coats the back of a spoon and begins to cling to the whisk.Remove from the heat.
  2. Add the butter,one cube at a time,whisking constantly to melt the butter and incorporate it into the lemon curd.
  3. When the butter is fully incorporated,strain the curd to remove any lumps or larger pieces of zest.Cover with plastic wrap,pushing the wrap gently onto the top of the curd to prevent a skin from forming.
  4. Let fully cool for at least an hour before assembling the cake.

Lemon layer cake

  1. Preheat the oven to 350ºF (175°C).Liberally grease two 8-inch round cake pans and line the pans with parchment paper.
  2. In a large bowl,whisk together the coconut flour,oat fiber,protein isolate,baking powder,and salt;set aside.
  3. In a separate large bowl,use a hand mixer or stand mixer to whip the butter and granulated sweetener.Add the whole eggs one at a time,beating well after each addition.Stir in the heavy cream,vanilla extract,lemon juice,lemon zest and liquid sweetener by hand.Add the dry ingredients and mix by hand until just incorporated.
  4. Divide the batter evenly between the prepared cake pans.Bake for 20 to 25 minutes,until a toothpick inserted in the middle of a cake comes out clean.
  5. Let the layers rest for about 10 minutes before removing from the pans to cooling racks to cool completely.

Whipped mascarpone frosting

  1. To make the frosting,start by whipping the cream with a hand mixer in a large mixing bowl.
  2. As you whip the cream,sprinkle in the sweetener and extract.When thickened,add the mascarpone and whip just until firm.
  3. Stir in the lemon zest by hand and refrigerate until ready to frost the cake.If you refrigerate for longer than 30 minutes,the frosting may become too firm to work with easily.

Assembling the cake

  1. To assemble,slice each cake round in half horizontally.
  2. Place one layer on a cake plate or cardboard round and spread 1/3 of the lemon curd on top.Use a light hand or a piping bag to cover the lemon curd with a thick layer of mascarpone frosting.
  3. Add another layer of cake followed by another 1/3 of the lemon curd and another thick layer of frosting.Repeat until the four layers of cake are assembled.
  4. Cover the top and sides of the assembled cake with the remaining frosting.
  5. Garnish with additional lemon zest if desired.
  6. Cover and refrigerate for at least 8 hours or overnight before serving.

Kristie's tip!

When zesting the lemons,be careful to include only the yellow zest;the white pith underneath is bitter-tasting and will affect the flavor of your curd.

You can make powdered sweetener by putting granulated sweetener in a clean,dry blender or coffee grinder.测量后粉的甜味剂。

Storing the cake

If covered well,the cake will keep in the refrigerator for up to 5 days.

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6 comments

  1. 1
    Jordan
    Can the cake be frozen?
    Replies: #3, #5
  2. 2
    Kit Schroeder
    I can't wait to try this,looks DELISH!!!I do have a question about the lemon curd - Should it read to add 1/3rd of the lemon cream curd to each layer?It says add half,but there are four layers.
    Reply: #4
  3. 3
  4. 4
  5. 5
  6. 6
    Tammy Milburn
    I have two questions -
    (1) under Kristie's tips,it says to reserve the egg whites for the cake layers,but the recipe calls for 8 whole eggs.Is that a typo?
    (2) should the bake time be adjusted if using 4 of the 8" layer pans?

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