This was hubby's breakfast today and he said I could make it again any old time. From him, that translates as He was asking for a lime version before he even finished the lemon one today. I only tasted a smidgeon, as I'm not eating many carbs these days, but I thought it was quite good too. Not very sweet, so if you like cake real sweet, you may want to add more liquid sweetener to yours. This is pictured here: http://buttoni.wordpress.com/2011/0...or-orange-cake/

I don’t like having cake leftover offering repeated temptations, so I’m developing individual versions that just serve one person (or 2) so when it’s gone, it’s gone. I like this served warm with butter for breakfast, or iced for dessert. Though this one is done with lemon flavoring, you could also do this with orange zest and orange extract. When doing citrus desserts, rather than extacts, I like to use Boyajian Citrus Oils. They pack a stronger flavor punch and the tiny bottles last forever it seems. I have seen this at high end grocery stores, but ordered my set of lemon-lime-orange direct from Boyajian on-line some years ago. I absolutely LOVE the stuff for baking! This recipe is not suitable until the grains rung of OWL.

INGREDIENTS:

1 T. melted butter, unsalted
2 egg, beaten
¼ tsp. Boyajian lemon oil (or 1/3 tsp. lemon extract)
1 tsp. grated lemon zest
2 T. golden flax meal
2 T. almond flour
2 tsp. oat fiber
3 drops liquid Splenda
2 pkts. stevia sweetener
½ tsp. baking powder

DIRECTIONS: In a 4″ ramekin or small bowl, melt the butter in a microwave for 30 seconds. Beat in the egg, liquid Splenda and lemon oil. Add lemon zest and stir again. Now add dry ingredients and stir until batter is smooth. Microwave on HI for about 1 minute 10 seconds or until done in the center. Tip out onto plate, slice and serve. This would be good with a lemon cream cheese frosting. See my Lime Frosting and just substitute lemon zest/juice: http://buttoni.wordpress.com/2010/10/16/lime-frosting/

NUTRITIONAL INFO: Makes 1 serving which contains:

337 calories
29.5 g fat
14.1 g carbs, 9.5 g fiber, 4.6 g NET CARBS
12 g protein
571 mg sodium

24% RDA Vitamin A, 28% B12, 31% calcium, 26% copper, 37% iron, 20% magnesium, 21& manganese, 41% phosphorous, 24% riboflavin, 35% selenium, 25% thiamin, 15% zinc, 191mg potassium