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Lemon Almond Cake with Jam

A citrusy delight, this Lemon Almond Cake is light yet moist. Made with almond flour and fresh lemon zest. Served with a quick homemade strawberry jam. Sweet, tart, and refreshing. A grain-free dessert that impresses.

Lemon Almond Cake with Jam
Prep
15 min
Cook
15 min
Rest
15 min
Servings
1
Calories
280 per serving
Temperature
175°C
Difficulty
beginner
Cost
$12

Ingredients

  • 4 tbsp grass-fed unsalted butter
  • 2 cups blanched superfine almond flour
  • 0.5 cup monk fruit sweetener
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 4 count large eggs
  • 1 tsp vanilla extract
  • 2 count lemon (zest and juice)
  • 1 cup strawberries
  • 0.25 cup water

Steps

  1. 1Whisk dry cake ingredients.
  2. 2Whisk wet ingredients.
  3. 3Combine.
  4. 4Bake at 175°C for 15 mins.
  5. 5Simmer strawberries and water for 15 mins for topping.
  6. 6Serve cake with jam.

Dessert