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I’m totally in LOVE with this cake. It’s light, springy, perfectly sweet, hinted with lemon flavor, and smothered in curd and cream. Absolutely DELICIOUS!
Yield: 2 nine inch cakes
INGREDIENTS
FOR LEMON CAKE LAYERS
- 1 cup coconut flour (I use THIS Brand)
- 1 tsp baking soda
- 1/2 tsp salt
- 6 eggs, room temperature
- 6 tbsp full fat coconut milk (I use THIS brand)
- 6 tbsp lemon juice
- 1 cup butter, ghee, or coconut oil, melted
- 2/3 cup maple syrup or honey
- 1 tsp vanilla extract
- zest from 4 lemons
- 4 egg whites, room temperature
FOR TOPPINGS
- one batch lemon curd (get recipe here)
- 1 pint heavy whipping cream or coconut cream from 3 cans of chilled full fat coconut milk
- 1-2 tablespoons of maple syrup or honey, if desired
- berries
INSTRUCTIONS
For full instructions you can go to savorylotus.com.
