Lemon box cake (diabetics)

Name: Lemon box cake (diabetics)
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 18
Ingredients: 250 g Butter or margarine; 300 g Diabetic sweetness; 4 Eggs (size M); 300 g Flour; 1 TEASPOON Baking Powder; 1 pinch Salt; 7-10 Tbsp peel of 1 untreated lemon; 7-10 Tbsp Juice of 1 1/2 lemons (6 tablespoons)

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 18

250 g Butter or margarine
300 g Diabetic sweetness
4 Eggs (size M)
300 g Flour
1 TEASPOON Baking Powder
1 pinch Salt
7-10 Tbsp peel of 1 untreated lemon
7-10 Tbsp Juice of 1 1/2 lemons (6 tablespoons)

Directions

1
Cream fat and 180 g diabetic sweetener. Stir in eggs one after the other. Mix flour, baking powder, salt and lemon peel and stir in. Add 2 tablespoons lemon juice. Fill the dough into a greased box form (25 cm long) and smooth it down. Bake in a preheated oven at 175 °C (fan oven: 150 °C) for 60-65 minutes. Allow to cool briefly, turn out of the tin and let it cool down. Mix the rest of the diabetic sweetener and lemon juice until smooth. Spread the icing on the cake and let it dry and arrange on a cake plate
2
Tip: Instead of the diabetic sweetness, use 200 g sugar for the dough. Prepare the icing with 200 g icing sugar and 4 tablespoons each of lemon juice and limonecello liqueur. Replace 100 g of the flour with starch
3
Waiting time approx. 1 hour / 2 1/2 BE