Cake with Honey Lemon Almond Flour

Ingredients

1. Half a teaspoon of baking powder and one-half cups of almond flour
2. One-fourth teaspoon of salt
3. Three huge eggs
4. Half a cup of maple syrup or honey
5. 1/4 cup melted unsalted butter or coconut oil
6. One lemon’s zest
7. 1/4 cup of freshly squeezed lemon juice
8. One teaspoon of vanilla extract
9. Regarding the optional Glaze:
10. Half a cup of powdered sugar
11. One tablespoon of freshly squeezed lemon juice
12. One teaspoon of lemon zest

Directions

Warm up the oven:

• Set the oven temperature to 175°C (350°F). Line an 8-inch round cake pan with parchment paper or grease it.

Combine the dry ingredients:

• Mix the baking powder, salt, and almond flour in a medium-sized bowl. Put aside.

Mix the moist ingredients:

• Beat the eggs in a big bowl. Add the lemon zest, lemon juice, honey, vanilla essence, and heated coconut oil (or butter). Stir until thoroughly blended.

Blend Mixtures:

• Stirring just until mixed, gradually add the dry ingredients to the wet components. Take care not to mix too much.

Pour, then bake:

• After the cake pan is ready, pour the batter into it and level the top. A toothpick inserted in the center should come out clean after 25 to 30 minutes of baking.

Let the cake cool:

• After letting the cake cool in the pan for ten or so minutes, move it to a wire rack to finish cooling.

Get the Glaze Ready (Optional):

• Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Pour over the cake after it has cooled.

Serve:

• Cut and savor! This cake is a great accompaniment to coffee or tea.

Advice

• create some chopped nuts or dried fruit and fold to create texture.
• Any leftovers can be kept for up to three days at room temperature in an airtight container.

Take pleasure in your Honey Lemon Almond Flour Cake!