Lemon Almond Flour Cake

What's not to love about this moist gluten free cake. Serve plain, with icing or simply a dusting of powdered sugar and your favorite fruit.

Ingredients

Cake

3 cups plus 3 tablespoons almond flour

1 cup plus 3 tablespoons white chocolate, chopped

2 tablespoons whipping cream or milk

13 tablespoons unsalted butter

2/3 cups raw cane sugar

zest of 4 lemons, approximately 2

4 large eggs separated

1 teaspoon lemon extract

berries (optional)

Icing

lemon juice

butter, melted

powdered sugar

Directions

1. Preheat oven to 350 degrees

2. Line the bottom of a springform pan with parchment paper

3. Flip the bottom of the the springform pan over and trace onto parchment paper, you can you use a bit of cooking spray so it adheres to the bottom of the

4. Combine the white chocolate with heavy cream/milk in microwave safe bowl, heat in 30 second increments, stirring between each until melted. Set aside to cool

5. Beat the butter with 1/2 cup sugar until fluffy

6. Add lemon zest, egg yolks, lemon extract, beat until well combined. Then add almond flour and melted white chocolate. Add lemon juice and beat until well combined.

7. in a separate bowl beat egg whites until soft peaks form. Gradually add the remaining sugar. Gently fold the egg whites into the batter until well combined.

8. Gently pour or spoon the batter in the the lined springform pan. Bake for 40-45.

9. Once cake has cooled remove from spring form pan and parchment paper. Place on desired place and top with icing and serve berries of desired.