A spin off on the Twinkie ~ a favorite snack cake from our youth
Lemon Twinkles are a reduced sugar version to suit us well into adulthood!
**lots of people asking how NOT to make this reduced sugar~ PLEASE READ NOTES FOR SUCCESS
Soft and spongy lemon cake filled with reduced sugar buttercream!
So easy to make and even easier to eat so beware!
These have a tendency to disappear way too fast!
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Notes for Success:
Of course if you are not interested in sugar free baking simply use regular granulated sugar in place of both sugar amounts listed below
But if you have been following my sugar free baking journey over the last year
You’ll know that I really only like using Monk Fruit sugar as a replacement in my baking recipes
I’ve also had good luck with allulose although I do not prefer it as I find it has a bitter aftertaste
Additionally I do not replace the total amount of sugar withe the substitutes sugar since I find it alters the texture a bit too much
Be sure to click through and watch the YouTube video all about Sugar Free Baking
As well as my in depth article to help you decipher between sugar free baking and refined sugar free baking since these are not the same thing!
You will need a special Twinkie Pan to make these Lemon Twinkles *not sponsored
For those who prefer the vanilla version simply omit the lemon juice and zest replace with more plant milk
However be sure to add 2 teaspoons of vinegar to the milk to help activate the baking soda
Gluten free flour in a 1:1 blend like Bob’s Red Mill can be substituted for the all purpose flour in the same amount as listed *not sponsored
Although I am not an avid gluten free baker I have learned that by allowing the batter to sit for about 30 minutes before baking will help the final texture
As well as baking for an additional 10 to 20 minutes longer than the recipe specifies *this time is dependent upon the size of the pans you are using
- For the Cake Batter
- Granulated Sugar ¼ cup (50g)
- Monk Fruit Sugar ½ cup (100g)
- Fresh Squeezed Lemon Juice 6 Tablespoons (90ml)
- Lemon Zest 1 Tablespoon *from 2 small lemons
- Plant Milk 1 cup (240ml)
- Vegetable Oil ½ cup (118ml)
- All Purpose Flour 2 cups + 2 Tablespoons (265g)*see notes for Gluten Free
- Baking Powder 1½ teaspoons
- Baking Soda ½ teaspoon
- Salt ¼ teaspoon
- Lemon Extract ¾ teaspoon
- ½ Recipe Low Sugar Buttercream
- OR Your Favorite Buttercream Recipe
- Preheat the oven to 350°F
- Lightly Spray your Twinkie Pan
- Wash and then zest your lemons then squeeze out all the juice to make 6 Tablespoons
- Combine all of the dry cake ingredients including the sugar into a large mixing bowl to whisk by hand
- Add the wet ingredients to the dry ingredients and whisk by hand for about 50 strokes until smooth
- Portion the batter into the Twinkie pan filling ¾ way to the top and bake for approximately 15-18 minutes or when they are springy to the touch when you gently press the centers
- Cool the cakes in the pan until you can safely turn them out onto a cooling rack to cool the rest of the way.
- Meanwhile prepare your buttercream recipe and once the cakes are cooled poke 3 holes into the bottom and pipe some buttercream into each one
For longer storage refrigerate for up to 1 week
Freeze for 1 month wrapped well
Omg! Can’t wait to make these…..both versions😂….at the same time keeping with my diet😩
I know it’s really bad! LOL The problem with me & Sugar Free baking is that I then eat WAY TOO MUCH ! I think I should stick to the full sugar versions and just eat one piece like I used to!!
no way, I bake sugar free for my type 1 diabetic grandson so that’s perfect, just now you have to start making more stuff with almond flour as it has less carbs 😉 🙂
For some reason monkfruit causes nausea for me. Any other suggestions?
Hi Eileen, I include a “notes for success” section on all of my recipes which includes such topics as substitutions
From the article:: Of course if you are not interested in sugar free baking simply use regular granulated sugar in place of both sugar amounts listed below
Or if you DO want to try a sugar free or low sugar version CLICK HERE for more about sugar free baking
i used to love twinkies! and i love the idea of a lemon less sweet version. However, i don’t have a twinkie pan and really can’t afford one so do you think i could make these in a muffin pan and fill the center?
thanks.
jacquie
Why no reply?
Me too can’t afford to buy the pan for only these. What is the alternative?
God bless
Joe
Hi Joe! Sorry! I sometimes do not get notifications for these comments ~ it’s very spotty~ sometimes I do sometimes I dont! LOL
I just saw this ~ So you can bake all the batter into a 8″ x 8″ pan and then cut the thick cake into rectangle shapes for the individual twinkies
Hello how much more milk should I add to the recipe and how much vinegar? If I don’t want lemon. Please help
You can replace the lemon juice amount with more milk & add 2 tsp vinegar