Honey Lemon Almond Flour Cake

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Description:

This Honey Lemon Almond Flour Cake is a light and moist dessert that beautifully balances the sweetness of honey with the bright acidity of fresh lemon. Made with almond flour, this cake is naturally gluten-free and has a delightful nutty flavor. It’s perfect for a cozy afternoon tea, a light dessert after dinner, or any special occasion.

Ingredients (Quantities):

  • Almond flour: 2 cups
  • Honey: ½ cup (plus extra for drizzling)
  • Lemon zest: 2 teaspoons (from about 1 large lemon)
  • Lemon juice: ¼ cup (freshly squeezed)
  • Eggs: 4 large
  • Baking powder: 1 teaspoon
  • Salt: ½ teaspoon
  • Vanilla extract: 1 teaspoon
  • Coconut oil (melted, or unsalted butter): ½ cup

Optional Ingredients:

  • Sliced almonds: ¼ cup (for topping)
  • Powdered sugar: for dusting
  • Fresh berries: for serving (optional)
  • Greek yogurt or whipped cream: for serving (optional)

Instructions:

  1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
  2. Mix the wet ingredients: In a large mixing bowl, whisk together the eggs, honey, melted coconut oil (or butter), lemon zest, lemon juice, and vanilla extract until well combined.
  3. Combine dry ingredients: In a separate bowl, whisk together the almond flour, baking powder, and salt.
  4. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.
  5. Pour into the pan: Pour the batter into the prepared cake pan, smoothing the top with a spatula. If using, sprinkle sliced almonds on top for added texture.
  6. Bake: Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center comes out clean. The cake should be lightly golden around the edges.
  7. Cool and serve: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Drizzle with additional honey before serving, and dust with powdered sugar if desired.
  8. Optional toppings: Serve with fresh berries or a dollop of Greek yogurt or whipped cream for added richness.

Tips for Success:

  • Room temperature ingredients: Make sure your eggs and melted coconut oil are at room temperature for better mixing.
  • Fresh ingredients: Use fresh lemon juice and zest for the best flavor.
  • Storage: Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Recommendations:

  • This cake pairs wonderfully with a cup of tea or coffee.
  • For a special occasion, consider adding a lemon glaze or frosting made with cream cheese and lemon juice.

Nutrition (per slice, estimated):

  • Calories: 220
  • Protein: 6g
  • Fat: 15g
  • Carbohydrates: 20g
  • Fiber: 2g
  • Sugar: 10g
  • Sodium: 160mg

Enjoy your light and flavorful Honey Lemon Almond Flour Cake!

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