Spring is in full swing and what's better than a light, refreshing dessert? This almond flour cake uses lemon juice and zest to add some springtime pizzazz to your palate! (Sorry, not sure why the photos embed sideways!)
Almond Flour Lemon Cake http://honeyvillefarms.blogspot.com/2014/01/almond-flour-lemon-cake-recipe.html#.WFFL8I-cFaQ
Preheat to 350. In a large mixing bowl, beat oil and Splenda with an electric mixer until smooth. Add remaining ingredients. Pour into a greased 9” cake pan and bake at 350 for 40-50 minute until a toothpick comes out clean. Place on a cooling rack for 15 minutes then remove from the pan and allow to cool another hour. Makes 10 fat servings.
I halved the recipe (5 fats total) and used mini springform pans. The original recipe called for cream cheese which I just omitted. Perhaps some extra water or something might improve the texture, but it wasn’t bad. In fact, I forgot I’d omitted cream cheese until reviewing the recipe to blog. Some powdered Splenda with just a few drops of almond milk or water could make a glaze to drizzle over the cake, but I did not take the time to make a glaze.
Feast on lemon, feast on cake, and as always…FEAST ON!!!
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