SafePlates

Ingredients

• 2 cups (200g) almond flour
• 1 cup (200g) granulated sugar
• 4 large eggs
• 1/2 cup (120ml) unsalted butter, melted and cooled
• 1/4 cup (60ml) fresh lemon juice
• 2 tablespoons (12g) lemon zest
• 1 teaspoon (5ml) vanilla extract
• 1/2 teaspoon (2g) baking powder (gluten-free, if needed)
• 1/4 teaspoon (1g) salt
• Powdered sugar, for dusting (optional)

Instructions

1. Preheat your oven to 350°F (175°C). Grease and line an 8-inch (20cm) round cake pan with parchment paper.
2. In a large bowl, whisk together the almond flour, granulated sugar, baking powder, salt, and lemon zest.
3. In a separate bowl, beat the eggs, then add the melted butter, lemon juice, and vanilla extract. Mix well.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
5. Pour the batter into the prepared cake pan and smooth the top with a spatula.
6. Bake for 30-35 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. Once cooled, dust with powdered sugar if desired. Slice and serve.

Tip

For extra lemon flavor, serve with a dollop of lemon curd or a drizzle of lemon glaze.