Lemon Cake

I haven’t gotten to try this recipe yet, but I can’t wait! This looks and sounds delicious! And with spring right around the corner this will be great!

Lemon Cake

2/3 cup honey
2/3 cup coconut oil
4 eggs
1/2 cup homemade yogurt
1/4 cup lemon juice
1/4 cup lemon zest
1 tablespoon vanilla
1/4 teaspoon almond flavoring
4 cups almond flour
1/2 teaspoon sea salt
1 teaspoon baking soda

1/2 cup honey
1/4 cup lemon juice
1/2 teaspoon vanilla

In food processor, combine honey and coconut oil. Mix eggs, one at a time, into honey and coconut oil mixture. Add yogurt, lemon juice, lemon zest, vanilla, and almond flavoring and mix well. Add almond flour, salt, and baking soda and combine thoroughly. Pour into greased Bundt pan. Bake at 350 degrees Fahrenheit for 35 minutes. Cool and remove from pan. Blend glaze ingredients and drizzle over cake. Enjoy!

UPDATE: I tried the lemon cake and it was a hit! It is very moist and tastes great!!! Justin is not crazy about a strong honey flavor and preferred the cake without the glaze. I thought it made alot of glaze for the cake. I thought if I had poured/drizzled all of the glaze I had made over the cake it would have been drinched! But this was definately an easy recipe and a delicious one. (I coated my bundt pan with palm shortening and almond flour and it still stuck. But Justin is eating every crumb even though it didn’t turn out pretty. Lol)


One thought on “Lemon Cake

  1. Pingback: Strawberry Yogurt Cake | Recipes for a Healthy You

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