Insanely Moist Honeyed-Lemon Cake
A fresh and sweet cake that is insanely moist and delicious. Perfect for an afternoon pick-me-up!
Servings: 9
Calories: 238kcal
Ingredients
- 2 cups blanched almond flour
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1/2 teaspoon Himalayan salt
- 4 large eggs (room temp)
- 1/2 cup honey
- 1/4 cup lemon juice (approx 1 lemon)
- zest from one lemon
- 1/2 tsp lemon extract
- 1/2 tbsp vanilla extract
Instructions
- Preheat oven to 325°F and grease a 9x9 tin with coconut oil and set aside. If preferred, you can line the bottom of the tin of parchment paper.
- In a bowl, combine almond flour, baking powder, baking soda, and salt.
- In another bowl, combine the eggs, honey, lemon juice, lemon extract, and vanilla extract until fully blended and smooth.
- Add the wet ingredients to the dry ingredients and mix until combined.
- Add in the lemon zest and mix to evenly disperse throughout the batter.
- Pour the batter into the greased tin and bake in preheated oven for 35-40 minutes until the edges pull away from the sides of the tin and a toothpick inserted in the middle comes out clean.
- Allow cake to cool for 10-15 minutes before attempting to remove it from the tin or cut into it.