SERVING SIZE:
ONE 9” ROUND CAKE
TOOLS
3 mixing bowls
INGREDIENTS
1 and 2/3 cup gluten free flour
2 teaspoons baking powder
2 lemon zest
1/2 teaspoon salt
3 large eggs at room temperature (separate whites and yellows)
1/2 cup honey
1/2 cup evoo
juice of 2 lemons
1/2 cup almond milk (or whatever milk)
confectioners’ sugar to dust the cake (optional)
INSTRUCTIONS
Preheat oven to 350 F
Lightly coat 9” round pan with honey and lightly dust with flour
Whisk flour, baking powder, lemon zest and salt in first bowl
Whisk egg whites in a second bowl
Whisk egg yolks, honey, evoo and lemon juice in third bowl until well blended
Add dry ingredients and milk into wet and stir until well combined
Begin adding egg whites slowly and mix well until all is well combined
Pour batter into the pan, bake for 35-40 minutes until the edges are golden and center comes out clean with a toothpick
Dust with confectioners’ sugar and decorate with fruit and floral of choosing
*option: add 2 tablespoons of lavender OR 2 tablespoons of rosemary to dry mixture, for an enhanced flavor to the cake*