So. Cake. Let’s talk about getting something sweet on the table and doing tout de suite. We are busy in a normal world. This work-from-home, help-the-kids-with-eLearning, do-all-of-the-housework nonsense world? What we need more than ever is cake, and we have even that much less time to get it to the table.
This cake is so refreshingly lemony and toothsome from the almond flour. It’s great as a treat after dinner or for a break in the afternoon. It is a great option for breakfast thanks to the fiber from the almonds that will keep you feeling full long into the morning. You can, of course, use whole wheat flour, too. If buttering a cake pan seems like a horrible chore to assign to a morning, you can make this the night before, too, and then wow your family when you pull a ready-to-go breakfast cake out of the fridge.
1 1/4 cups (125g) almond flour
5 1/2 tablespoons (50g) all-purpose flour
1/4 teaspoon salt
7 ounces coconut oil, at room temperature
1 cup sugar
zest of 1 large lemon
3 large eggs, at room temperature
1/2 tsp almond extract
juice of 1 large lemon (about 2 tablespoons)
Preheat the oven to 350ºF. Butter an 8-inch round cake pan. Line the bottom with a circle of parchment paper.
In a small bowl, whisk together the almond flour, all-purpose flour, and salt.
In a large bowl (or the bowl of a stand mixer fitted with the paddle attachment), use a whisk to beat the coconut oil, eggs, sugar, almond extract, and lemon zest until light and fluffy, about 3 minutes on medium-high speed. Add the lemon juice; blend well.
Add the flour mixture to the egg mixture and stir until completely incorporated, then scrape the batter into the prepared cake pan. Smooth the top.
Bake the cake until the center feels set; a toothpick inserted into the center will come out clean, about 40 minutes. Don't worry if the sides (or top) get too dark; that's normal and the cake will be fine.
Remove from the oven and let cool 5 minutes. Let cool before slicing. Enjoy!
You can serve this on its own. It can also be served with a fresh fruit compote or a favorite flavor of ice cream or sorbet. If you’re serving it for breakfast, a dollop of yogurt would be lovely.
The cake will keep for up to five days at room temperature. It can also be frozen for up to three months.