Thursday, April 9, 2015

Almond Flour Lemon Lime Cake
















There's nothing more refreshing than a lemon lime dessert on a bright Spring day. Those sweet and zesty flavors, baked up in a light, delicious treat, always seems to make the sun shine a little brighter and the weather just a few degrees warmer.

Imagine, if you will, the perfect lemon lime cake. What would it look like? What would it taste like? Would it be light and fluffy? Moist and mouth watering? How about gluten and grain free? If you said yes to any of these questions, then we've got the perfect cake for you! Just in time for Spring, we've created the perfect lemon lime cake recipe to get your taste buds in a frenzy. Best of all, it uses our impressive, gluten-free Blanched Almond Flour. Now you know you can't beat that! Grab your favorite Springtime apron, it's time for Almond Flour Lemon Lime Cake!

Ingredients:
4 Eggs, separated
1 Lemon, zested and juiced
1 Lime, zested and juiced
1/4 tsp Cardamom
1/2 cup Sugar, divided
1 1/2 cups Honeyville Blanched Almond Flour
1 tsp Baking Powder
1 tsp Apple Cider Vinegar
Pinch of Salt
Powdered Sugar (for sprinkling on top)

Directions:
Preheat oven to 350 degrees.

egg-yolk-and-lemon-zest











In a large bowl, beat together egg yolks, lemon and lime zest, lemon and lime juice, and 1/4 cup sugar, until smooth.

almond-flour-dry-ingredients











In a separate bowl whisk together almond flour, cardamom, and baking powder. Add the dry ingredients to your egg yolk mixture and mix until a smooth batter forms.

egg-whites











In a medium bowl, with an electric hand mixer, beat egg whites, apple cider vinegar, and remaining 1/4 cup of sugar together until light peaks begin to form.

cake-batter











Fold egg whites into batter until it is light and smooth.

cake-batter-in-pan











Pour batter into your USA Pan Round Cake Pan.

baked-cake











Bake at 350 degrees for 35 minutes. Remove and let cool for 10-15 minutes before removing from pan.

almond-flour-cake











Dust with powdered sugar, slice and serve.

This cake is everything you love in a Spring dessert! Light, fluffy, and full of all that lemon lime flavor, each slice is a piece of heaven for your palate, while the gluten-free ingredients are a relief to your stomach. Serve this up at any party, get together, or group function. It's sure to be a hit with gluten and non-gluten lovers alike!

almond-flour-lemon-lime-cake











There's nothing better than a lemon lime dish in the Spring, and this cake is everything you've been waiting for.

5 comments:

AztcFireFlower said...

This is an excellent lemon cake recipe! So yummy and light. On a par with regular box yellow cake, IMO.

Anonymous said...

I am making this, this morning, for Mother's Day. It says nothing about greasing the pan. YIKES-what will happen if I don't and it needs it and if I DO and I shouldn't have???

In The Kitchen With Honeyville said...

It should be fine without being greased. If you're using the USA Pan Cake Pan, you'll never need to grease it, but if you're using another pan, and forgot to grease it, the oil in the almond flour should keep the cake from sticking to the pan.

Alex Cohen said...

What is a USA Pan Cake Pan? Also, is it an 8 inch or 9 inch round? Thanks!

In The Kitchen With Honeyville said...

Hi Alex! If you click on the link, you'll see that the USA Pan is a line of pans we carry on our Honeyville store. You'll also see there that it was an 8 inch pan that we used, but a 9 inch would also work for this recipe. These pans are awesome!