Sweet Laurel Bakery

LEMON CAKE \\ SWEET LAUREL

Lemon Cake

Simple yet elegant. My kinda style. I love this cake so much because it is so easy make, yet so pretty to look at. No frosting involved, here’s a quick cake fix for any celebration!

Yields one 8 inch cake

Ingredients

2 1/2 cups almond flour

1 teaspoon baking soda

1/2 teaspoon Himalayan pink salt

2 eggs

1/4 cup coconut oil, melted

1/2 cup maple syrup

1/4 cup lemon juice

zest of one lemon

For garnish

Lemon, thinly sliced

Coconut ‘powdered’ sugar (recipe below)

Directions

Preheat oven to 350°F. Prepare one 8 inch pan by greasing it with coconut oil, then lining it with a circular piece of parchment paper, cut to fit.

In a bowl, mix together the almond flour, baking soda and salt. Set aside. In a larger bowl, whisk together the eggs, coconut oil, maple syrup, lemon juice and zest. Slowly add the almond flour mixture and stir until batter is blended well. Pour the batter into prepared pans and bake for 30 minutes, or until a tooth pick inserted comes out clean. Allow to cool completely. Using a sifter, sift coconut powdered sugar over cooled cake.

To make the coconut powdered sugar

Ingredients

½ cup shredded dried coconut

½ cup arrowroot powder

Directions

Place coconut and arrowroot in a blender and blend on high for about 30-40 seconds, until mixture resembles powdered sugar texture.