Sugar Free Lemon Lime Cake Wfresh Fruit Recipes

LOW-FAT SUGAR-FREE LEMON CAKE

Steps:

• Preheat the oven to 350°F/175°C. Line a small springform pan with baking paper or lightly grease and dust with flour. Beat the egg whites with the salt until stiff. Set aside.
• Whisk together the yogurt, lemon juice, milk and melted butter. In another bowl, mix flour, baking powder, baking soda, lemon zest and sweetener. Add to the liquid ingredients and stir in briefly but vigorously. Finally, fold in the beaten egg whites.
• Pour batter into the smooth out and bake the cake for 25-35 minutes. It will remain very light white. Let cool and spread with frosting. For this, mix yogurt with lemon juice and sweetener to taste.

FLUTED LEMON CAKE WITH FRESH FRUIT

Steps:

• Preheat oven to 325°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon zest and extract., In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with yogurt, beating well after each addition., Transfer to prepared pan. Bake 60-70 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely. If desired, dust with confectioners' sugar. Serve with fresh fruit and whipped cream.

SUGAR FREE SOUR CREAM LEMON LIME BUNDT CAKE

Steps:

• Preheat oven to 325 degrees F. This is the pan I used to make this cake, it is called the MARYANN BAKING PAN, it has a 10 cup capacity, and will hold this recipe. If you do not have a Maryann Pan, you can serve the fruit on the side. You can even use 2 Flan pans if you have them. I purchased this pan from Amazon.
• These are most of the ingredients that I used in this recipe.
• Add the cake mix to a mixing bowl, then add the oil, Kool aid, milk & eggs, and beat till blended.
• Then add the sour cream & apple sauce, & beat just till blended into batter.
• Spray Pan with Bakers Joy or butter and flour pan and tap out excess flour.
• Pour batter into pan, make sure you leave at least 1 1/2 inch space from top of pan to allow cake to rise.
• Bake in preheated 325 degrees F,. oven for about 40 to 45 minutes or until tooth pick inserted into center comes out clean. Remove from oven and allow to sit in pan for at least 10 minutes till cake pulls away from sides of pan.
• Then invert onto a cake platter or cake board or cooling rack to cool completely before frosting cake. Can be served plain or with fresh fruit and no frosting, what ever you prefer. Can also add sugar free cool whip with the fresh fruit if desired. Please note to add fruit to cake shortly before ready to serve. I did not sweeten the fruit, because there was frosting on the cake. Frost as you desire.
• Peel & slice Kiwi's wash, hull and quarter berries just before ready to serve and add to top of cake or serve on side.

LEMON-LIME MAGIC CAKE

Steps:

• Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
• In large bowl, beat Cake Layer ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour in pan.
• In another large bowl, mix Lemon-Lime Layer ingredients with whisk until smooth. Evenly pour over top of cake batter in pan; mixture will sink to bottom as you pour over cake batter.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes. Refrigerate at least 4 hours to chill. Spread whipped topping over chilled cake. Sprinkle with additional lemon and lime peel if desired. Using a serving spatula and a knife to carefully help slide pieces off, cut into 6 rows by 3 rows. Store covered in refrigerator.