Lavender Lemon Cake

What you'll need: 

For the cake:

Lemon Ricotta Frosting:

  • 1 cup ricotta cheese
  • 2 oz cream cheese, softened
  • 4 TBSP butter, softened
  • 4 TBSP heavy cream
  • 1 cup swerve confectioners 
  • 1 -2 TBSP lemon juice
  • Food coloring if desired 

Lemon Curd Filling:

  • 1 cup erythritol 
  • 1/4 cup xanthan gum 
  • 1 cup water
  • 4 egg yolks, slightly beaten
  • 1/3 cup fresh lemon juice
  • 2 TBSP butter

    How to prepare:

    • Preheat oven to 350 degrees F
    • In 1 large bowl, prepare cake mix as directed but, substitute 1 cup of almond milk for 1 cup of lavender water
    • Divide mix between 2 6" baking pans or 1 9" for single layer cake
    • Bake until toothpick comes out clean, 30 minutes
    • While cake is baking make frosting and filling

    Frosting:

    • In a large bowl, beat butter and cream cheese
    • Add ricotta cheese, mix together
    • Add in remaining ingredients and mix until combined
    • Set aside in refrigerator until ready to frost the cake

    Filling:

    • In a saucepan, combine water, sugar and Xanthan Gum.
    • Bring to a boil and allow it to thicken approx. 2-3 mins
    • Remove from heat and slowly add in beaten egg yolks, mix well
    • Put pan back on medium heat and  bring sauce to a boil, stirring constantly for 2 minutes
    • Remove from heat, add in lemon juice and butter.
    • Stir well and set aside to cool

     

    ENJOY!

     

    Cake made by @strickley.keto using the lemon curd recipe from   @keeping.it.low.carb

    Lemon Curd recipe from

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