Sugar-free lemon cake
How to Make Sugar-free lemon cake
- 1Combine splenda,cornstarch and water.cook over medium heat,whisking constantly till thick.mix 1/4 of the hot mixture into the egg yolks whisking constantly till blended,add the margerine,lemon zest and lemon juice.Cover mixture with plastic wrap.With the plastic wrap touching the filling.When the cake is done and cooled spread the filling between the cake layers.
- 2Frosting:1 !/4-cup whipping cream 2-Tbsp splenda for baking. 1-tsp lemon zest 1/4 tsp.lemon extract
Beat whipping cream until foamy.Gradually add splenda for baking.Add lemon zest and lemon extract.Whip until thick.Frost cake.Keep cake in the refrigerator.We have used cool whip.We liked it well enough but I prefered the whipping cream.