Ingredients

The following ingredients have 12 Servings
  • 3 Large Eggs
  • 1/4 cup Whole Earth Sweetener Baking Blend
  • Zest of 2 Lemons
  • Juice of 1 Lemon
  • 3 tablespoons Vegetable Oil
  • 1/2 cup Skim Milk
  • 1 1/2 cups All Purpose Flour
  • 2 teaspoons Baking Powder
  • Pinch Salt
  • 2 tablespoons Fat Free Sour Cream or Greek Yogurt
  • 2 tablespoons Sliced Almonds
  • 2 tablespoons Whole Earth Sweetener Baking Blend
  • 1/4 cup Water
  • Juice of 1 lemon

Instruction

  • Preheat Oven to 350 degrees Fahrenheit 
  • Spray a loaf pan with nonstick spray. Add 1 1/2 tablespoons of Almonds to the bottom and the sides of the pan (save 1/2 tablespoon for the top)
  • In a small bowl sift the flour, baking powder, and salt. Set aside
  • In a big bowl using a handheld mixer, mix the eggs on high speed for 3-4 minutes or until thick, creamy, and they double in size
  • Add the Whole Earth Sweetener Baking Blend, lemon zest, and juice. Keep mixing
  • Combine the oil, sour cream and milk together 
  • Add the liquids alternating with the flour mixture in 2-3 batches. Starting and ending with the flour mixture. Do not overmix
  • Pour the batter into the prepared pan. Sprinkle remaining almonds on top. Bake for 40-50 minutes or until a skewer inserted in the middle of the cake comes out clean
  • Remove cake from oven and unmold onto a cooling rack