Lemon Glazed King Cake
This Lemon Glazed King Cake features a soft, spiced cake topped with a tangy lemon glaze. Perfect for a healthy breakfast, it’s a simple recipe that blends bright, zesty flavors into a nutritious, satisfying start to the day with minimal effort.
Why You’ll Love This Recipe
This king cake is a nutritious, healthy breakfast idea that transforms a soft, spiced cake with a tangy lemon glaze into a delightful treat, perfect for a satisfying morning. Easy to prepare and packed with healthy fats and fiber, it’s a guilt-free indulgence. Versatile—enjoy with tea or solo—this recipe offers a delicious and wholesome option.
Recipe Tips and Tricks
- Knead Evenly: Ensures a soft dough texture.
- Use Fresh Lemons: Enhances natural zest and flavor.
- Proof Properly: Allows dough to rise fully.
- Check Doneness: Center should be set but moist.
- Avoid Overmixing: Prevents dense cake.
- Serve Chilled: Maximizes lemony appeal.
- Adjust Sweetness: Taste and tweak honey to preference.
- Use Parchment: Eases removal from pan.
- Rest Before Serving: Allows flavors to meld.
- Portion Carefully: Prevents messiness.
Lemon Glazed King Cake
Soft lemon glazed king cake, healthy breakfast treat.
Ingredients
- ¼ cup honey
- ¼ cup powdered erythritol
- ½ cup coconut milk
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tsp lemon zest
- 1.5 cups almond flour
- 2 large eggs
- 2 tbsp lemon juice
- pinch salt
Instructions
- Prep the Batter: In a bowl, mix almond flour, baking powder, cinnamon, and a pinch of salt.
- Add Wet Ingredients: Whisk eggs, honey, and coconut milk until smooth.
- Combine Mixtures: Stir the wet ingredients into the dry mixture until well blended.
- Prepare the Pan: Pour the batter into a greased or parchment-lined cake pan.
- Bake the Cake: Preheat oven to 350°F and bake for 35-40 minutes until the center is set.
- Check Doneness: Insert a toothpick; it should come out clean with a few moist crumbs.
- Cool the Cake: Let cool in the pan for 30 minutes, then transfer to a rack for 1 hour.
- Make the Glaze: Whisk lemon juice, lemon zest, and powdered erythritol until smooth.
- Apply Glaze: Drizzle the lemon glaze over the cooled cake.
- Serve and Enjoy: Slice and serve chilled or at room temperature, savoring this zesty, healthy breakfast delight!
Notes
- Knead evenly for texture; use fresh lemons for zest.
- Proof properly to ensure a light cake; avoid overmixing for tenderness.
- Store leftovers promptly to maintain freshness; serve chilled for best taste.
- This recipe can be adapted for vegan or gluten-free diets with appropriate swaps.
Nutrition Information
Yield
10Serving Size
1Amount Per Serving Calories 163Total Fat 12gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 8gCholesterol 37mgSodium 82mgCarbohydrates 12gFiber 2gSugar 8gProtein 5g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Almond Flour (1.5 cups): For low-carb base.
- Eggs (2 large): For binding and structure.
- Honey (¼ cup): For natural sweetness.
- Coconut Milk (½ cup): Full-fat, for moisture.
- Cinnamon (1 tsp): Ground, for warm flavor.
- Baking Powder (1 tsp): For rise.
- Salt (pinch): Enhances flavor; adjust to taste.
- Lemon Juice (2 tbsp): Fresh, for glaze.
- Lemon Zest (1 tsp): For extra zing.
- Powdered Erythritol (¼ cup): For low-carb glaze.
Variations and Substitutions
- Flour Swap: Use coconut flour (adjust quantity).
- Egg Swap: Use flax eggs for vegan option.
- Sweetener Swap: Use maple syrup instead of honey.
- Milk Swap: Use almond milk or omit.
- Spice Swap: Add nutmeg instead of cinnamon.
- Juice Swap: Use lime juice for variety.
- Zest Swap: Use orange zest or omit.
- Glaze Swap: Use monk fruit sweetener or omit.
Storage Options
- Refrigerator: Store in an airtight container for up to 5 days; serve chilled.
- Freezer: Freeze in portions for up to 2 months; thaw in fridge.
- Reheating: Not recommended; serve cold.
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