Lemon Almond Glazed Vanilla Cake

If there is one thing I love more than spring, it is a moist and spongy cake with notes of fresh, homegrown citrus dancing throughout.

My neighbor brought over a huge bag of lemon in exchange for some of our tree’s naval oranges. Lemon has made all of my meals lately, from breakfast to dessert, taste like a beautiful marriage of winter and spring.

I thrive during citrus season.

Lemon Almond Glazed Vanilla Cake

Cake:

3 eggs

2 + 1/2 cups (200g) rolled oats, blended

2 cups (190g) almond flour

3/4 cup aquafaba or 1/2 cup canned coconut milk

3/4 cup (115g) coconut sugar, blended to fine consistency

2 tbsp fresh squeezed lemon juice (about 1/2 a lemon)

Zest of half a lemon

2 tsp vanilla extract

1/2 tsp almond extract

1 tsp baking powder

1 tsp baking soda

3/4 tsp sea salt

Glaze:

1/4 cup (45g) coconut sugar, blended

1/4 cup (64g) almond butter

3 tbsp (27g) arrowroot flour or all purpose flour

2-3 tbsp milk

2 tbsp lemon juice (the other half of the lemon)

1/2 tsp vanilla extract

Instructions:

Pre-heat oven to 350F

Blend the oats, baking powder, baking soda, salt and sugar together until fine, flour-like consistency

Mix the eggs, coconut milk/aquafaba, lemon juice and zest until smooth

Add the blended mixture and the almond flour to the wet ingredients and mix until smooth

Pour the cake batter into a lined or greased circular cake pan

Bake for 45 minutes or until a toothpick comes out smooth

Allow the cake to cool while mixing together the glaze ingredients

Pour the glaze over top, add some more lemon zest & enjoy!

Optional: garnish with the zest of the other lemon half