This lemon cake is light, bright, and unbelievably tender. Almond flour gives it a delicate, moist crumb that wheat flour simply cannot match. A simple lemon glaze on top seals the deal. It is elegant enough for company and easy enough for a Tuesday.
Ingredients
- 2½ cups almond flour
- 3 large eggs
- ½ cup Duck River honey
- ⅓ cup melted coconut oil
- Zest of 2 lemons
- 3 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp Redmond Real Salt
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Preheat oven to 325°F. Grease and line the bottom of a 9-inch round cake pan with parchment paper.
- In a large bowl, whisk together the eggs, honey, coconut oil, lemon zest, lemon juice, and vanilla.
- Add the almond flour, baking powder, baking soda, and salt. Stir until smooth.
- Pour the batter into the prepared pan.
- Bake for 30 to 35 minutes until golden and a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Notes
- For a simple glaze, whisk ½ cup powdered sugar with 2 tablespoons lemon juice and drizzle over the cooled cake.
- This cake tastes even better the next day as the flavors meld together.
- Store covered at room temperature for up to 3 days or in the fridge for a week.
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