Oh, hey, spring. I didn’t see you there.
This past weekend, temperature hit 70. 70!! Without a negative in front of it! This is news, big, big news, that requires a celebration of the highest, citrusiest order. Also, who doesn’t love lemons this time of year? The bright cheery weather after a long, gloomy and sanity-challenging winter calls for the brightest, cheeriest flavors you can find, which in turn means packing the juice of two whole lemons into a single cake.
Simplicity is the name of the game here, to avoid distracting from the lemon flavor. That’s why there is so little sweetener (some apple sauce and a little bit of honey), but you can feel free to add a Tablespoon or two more of honey, if you prefer things on the sweeter side (you may also have to increase the baking time slightly), or just add the optional glaze which sweetens up every bite.
Making the cake could not be simpler: Whisk together the dry ingredients in one bowl and the wet in another. Pour the wet over the dry*. Stir to combine, pour into a pan and bake. Cool, glaze, and serve – preferably outside!
*If you follow me on Instagram, you probably saw that this cake originally contained ginger. I left the ginger out of the final recipe, but if you’d like to put it back in, feel free to add 1 teaspoon dried powdered ginger and 1/4 diced dried ginger chunks (crystallized or uncrystallized – up to you) to the batter.
- 2 cups finely ground blanched almond flour
- 1/4 cup coconut flour
- Pinch salt
- 1 1/2 teaspoon baking soda
- 1 1/2 teaspoon baking powder (omit if strictly paleo)
- 3 large eggs, at room temperature, beaten
- 3 Tablespoons honey
- 1/2 cup unsweetened applesauce
- 1/4 cup + 2 Tablespoons coconut oil, or vegan or regular butter, melted and slightly cooled
- 1/2 teaspoon vanilla extract
- 1/2 cup fresh lemon juice
- Zest of 1 lemon (approximately 1 Tablespoon, gently packed)
- Preheat the oven to 350F. Coat a loaf pan with nonstick spray and set aside.
- In a large mixing bowl, combine the dry ingredients (flours, salt, baking soda and powder) with a whisk. Make sure to get rid of any lumps.
- In another bowl, combine the wet ingredients (eggs through zest).
- Pour the wet mixture into the dry and stir to combine.
- Pour batter into prepared loaf pan and smooth the top.
- Bake for about 40-45 minutes until top is golden and firm to the touch and a tester comes out clean.
- Cool for about 20 minutes in the pan before removing and cooling completely on a wire rack.
- If you’d like to glaze it, there are two options. For a traditional glaze, whisk together 1 cup powdered sugar and 1 Tablespoon lemon juice. For a paleo glaze, whisk together 1/4 cup + 2 Tablespoons lemon juice, 1 Tablespoon honey and 2 Tablespoons coconut flour until smooth. Pour over the top of the loaf and let it set before serving.
Yield: 1×9″ loaf cake
Source: Inspired by Lexi’s Clean Kitchen