Shirley Temple Cake Directions
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Prepare the Cake Batter:
- Preheat the oven to 325°F (160°C).
- In a large bowl, beat the light butter and sugar substitute until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Gradually add the almond flour and whole wheat flour, mixing until the batter is smooth.
- Pour in the lemon extract and diet lemon-lime soda, and beat to combine.
- Gently fold in the maraschino cherries.
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Bake the Cake:
- Grease a bundt pan with nonstick spray and dust lightly with flour.
- Pour the batter into the prepared pan, spreading it evenly.
- Bake for 1 hour to 1 hour 15 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes, then carefully invert onto a serving dish.
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Add Cherry Juice:
- Use a skewer to poke holes all over the top of the cake.
- Drizzle the reserved cherry juice lightly over the top, allowing it to soak in.
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Prepare the Glaze:
- In a small bowl, mix the powdered sugar substitute, lemon extract, and almond milk until smooth and drizzle-able.
- Drizzle the glaze over the cooled cake and garnish with extra cherries, if desired.
WW Points Calculation:
- Light butter (1 cup): 16 pts
- Granulated sugar substitute (1 1/2 cups): 0 pts
- Eggs (3 large): 0 pts
- Almond flour (2 cups): 32 pts
- Whole wheat flour (1 cup): 8 pts
- Maraschino cherries (8 oz): 6 pts
- Powdered sugar substitute: 0 pts
Total Points: 62
Servings: 12
Per Serving: 5.17 points
Nutrition Information:
- Calories: ~220 per serving
- Fat: 15g
- Protein: 5g
- Carbohydrates: 19g
- Sugar: 3g
- Sodium: 140mg
I'm waiting for your comments! Enjoy!
