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Prep: 10 mins
Cook Time: 23-27 mins
Servings: 8
Ingredients
- 1/2 tsp butter or coconut oil
- 4 large eggs, room temp
- 1/3 cup honey
- 1/2 tbsp vanilla (use a good quality one)
- 1 tbsp lemon zest
- 1 1/2 cup fine ground almond flour
- 1/4 tsp sea salt
- 1/2 tsp baking soda
Directions
- Preheat the oven to 350˚ F. Using oil or butter, grease an 8in cake pan. Set aside.
- In a large bowl, add the eggs, whisk them lightly.
- Add all the other ingredients to the bowl, mixing them in using a spatula. Mix til the are combined.
- Using the spatula, add the cake mixture to the prepared cake pan.
- Bake in the oven for approximately 23-26 minutes. To test doneness insert a toothpick to the middle of the cake, it should come out clean.
- Allow the cake to cool for 10-15 minutes, remove the cake from the pan and let it cool on a cooling rack for 15-20 minutes before serving.
Recipe notes:
For the lemon zest use just the outer yellow part for the lemon, not the bitter white rind.
Your notes:
Link to recipe: www.bobbieleelicious.com/recipe/almond-flour-cake