you guysssss... when I say drop everything your doing and go make this cake I’m not joking around. Seriously has to be one of my BEST creations yet.
Freshly picked bush lemons from my grandparents garden are the star of the show. Their bush lemons are magical and have a sweetness to them you don't find in a regular lemon. Farm laid eggs straight from my grand parents chickens. This delightfully fluffy cake screams spring and summer but can be enjoyed any time on the year (including the middle of winter).
I made this cake for my bday picnic and I simply had to recreate her to share the recipe with you all. Gluten free and dairy free option
1 & 1/2 cup of almond flour
1/4 cup of coconut flour
1 tsp of baking soda
1 tsp of baking powder
A pinch of salt
1 tsp of vinegar
1/3 cup of almond milk / milk of choice
1/3 of melted coconut oil / olive oil
1 tsp of vanilla
3 large eggs / 4 small eggs
1/3 cup of monk fruit / stevia/ sugar
2 tbsp of lemon juice
Zest of one lemon
1. Preheat your oven to 180C and line a brownie tray (20x20cm)
2. Mix all your dry ingredients together in a medium bowl and set aside : almond flour, coconut flour, baking soda, baking powder, salt
3. Add milk & vinegar to a mug, allow to sit for 2 minutes and curdle
4. In a separate large bowl whisk 3 eggs. Whisk in the coconut oil, vanilla, sweetener, lemon juice, lemon zest, and milk mixture
5. Fold the dry ingredients into the wet ingredients
6. Pour the batter into the lined tray and bake for ~20 mins
Icing: Icing sugar mixed with lemon juice
Save this recipe for the next time youre craving a lemon baked good 💛✨
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