it’s the cake i never knew i needed ✨ALMOND FLOUR LEMON CAKE✨ it’s like a spring party in your mouth. light, airy, a little citrusy, a little fruity, and a whole lot of YUM. made from only 8 ingredients, this gluten free, dairy free, paleo, guilt free cake needs to head to the top of your to-do list👏🏻
this paleo lemon 🍋 cake 🍰 truly is so moist and light! ☀️ melts in your mouth! lemon cake is not at the top of Will’s wish list and even he was going in for seconds! frosted with simple mills vanilla frosted and sprinkled with a little extra zest on top, the lemon flavor is on point with every bite 😋
WHAT YOU NEED:
(make a single layer cake - double for two layers)
dry:
+ 1 cup almond flour
+ 1/3 cup coconut flour
+ 2 tsp baking powder
wet:
+ 2 eggs
+ 1 tsp almond extract
+ 3/4 cup almond milk
+ 1/2 cup maple syrup
+ 1/2 fresh squeezed lemon + zest
extras:
+ simple mills vanilla frosting
+ extra zest
.
HOW TO:
Preheat oven to 350 degrees and grease a round cake pan or line a cake pan with parchment paper.
In a small bowl mix together dry ingredients.
In a large bowl, whisk together wet ingredients. Gradually add dry ingredients to wet ingredients until full combined.
Pour mixture in cake pan and bake for 37-40 minutes. Let cool for at least an hour before icing. (TIP: Using a handheld mixture, i whip my simple mills frosting with 2 tbsp of almond milk to create a lighter, fluffier frosting before frosting the cake. helps to spread!) using a grater, grate additional zest over the top of the cake. ENJOY!
