Made this yummy cake today & it was a big hit! It’s easy, refreshing and light. Hope you enjoy it. 🍋

Ingredients:

3/4 cup almond flour

2 cups gluten free all purpose flour with xanthan gum

1 1/2 tspns baking powder

1 1/4 cups sugar

1/4 tsp salt

1 tsp vanilla extract

1 3/4 cups almond milk

2 large eggs

2 TBSPNS coconut oil

3 TBSPNS lemon juice

1 Tbspn lemon zest

Icing:

1 cup confectioner’s sugar

2 TBSPNS lemon juice

2 TBSPNS almond milk (add slowly, so not too runny, but if it is, add more of the confectioner’s sugar)

Directions:

1) Preheat oven to 350°F.

2) Grease pan with cooking spray.

3) In a large bowl, whisk together all of the dry ingredients. Set aside.

4) In a small bowl, whisk together all of the wet ingredients. Add to the dry mixture. Whisk all together.

5) Pour into Bundt cake pan & bake for 30 minutes. Test with toothpick. If toothpick doesn’t come out clean, place back in oven for approximately 5 more minutes.

6) Leave in pan on cooling rack to cool for ten minutes. Then remove from pan & cool completely on rack.

7) Make your icing while cake is cooling.

8) When completely ready & cooled, Drizzle the icing on cake. *

* Tip: Place cake onto parchment paper while drizzling. Let sit for a few minutes. Add lemon slices to decorate cake if you wish, by slicing halfway down the lemon slices & twisting.

Enjoy this lemon delight!