Notes: For the gluten-free flour, use the following: 1 ½ cups (180g) millet flour, ¾ cup (90g) tapioca flour, ½ cup (60g) brown rice flour, and 2 teaspoons xanthan gum. Most store-bought gluten-free flour blends will work as well, if measured
like this.
Whole wheat pastry flour or all-purpose flour may be substituted in place of the white whole wheat flour. Regular whole wheat flour may be substituted in a pinch, although the cake will be less tender and have a distinct wheat-y flavor.
The cake requires 3 full egg whites. The whites contain the majority of the protein in eggs, and that protein is required to ensure the cake maintains its shape and texture while cooling. Without all 3 egg whites, the cake will collapse while cooling and turn out much denser.
I do not recommend substituting for the vanilla crème stevia, if at all possible. (It’s one of my favorite ingredients, and you’ll use it in all of
these recipes of mine, too!) However, if you really prefer to omit the vanilla crème stevia from the cake, substitute ¾ cup (180mL) of honey or
agave. Omit the milk if using this substitution. The baking time may vary slightly. I do not recommend substituting pure maple syrup; it will overpower the lemon flavor. In place of the vanilla crème stevia, you may also substitute ¾ cup (144g) granulated sugar and decrease the milk to 6 tablespoons, but the cake will no longer be clean-eating friendly. The baking time may vary with this substitution as well.
This recipe is specifically designed for Meyer lemons. Regular lemons often give the cake a somewhat gummy or rubbery texture. (But the flavor remains the same—lemony, bright, and sweet!)
Any milk may be substituted in place of the nonfat milk.
Regular powdered sugar may be substituted for the confectioners’ style stevia powder in the drizzle. If using regular powdered sugar, you’ll need less milk as well. Start with ½ teaspoon and gradually increase as necessary to achieve your desired consistency.
{gluten-free, clean eating, low fat, low calorie, sugar-free}