Easy One Bowl Lemon Cake
Serves 8
10 mins prep
35 mins cook
45 mins total
An easy to make, super-lemony and moist cake you can mix up in one bowl without an electric mixer! This snack or tea cake is gluten-free, dairy-free and has a rustic crunch.
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Preheat the oven to 350 (175 C) degrees. Spray an 8-inch round or square cake pan with cooking spray and line the bottom with a piece of parchment.
Arrange the pine nuts evenly over the bottom of the pan and sprinkle with 2 tablespoons of the sugar.
Grate the lemon over a large bowl to remove all the zest. Crack 3 large eggs into the bowl along with the remaining 120 grams sugar. Whisk until the mixture looks pale and creamy. While whisking, pour ½ cup extra virgin olive oil and mix until emulsified. Stir in 1 teaspoon almond extract.
Add 1 ½ cups fine blanched almond flour, ½ cup fine yellow cornmeal, 1 tablespoon cornstarch, 2 teaspoons baking powder 1 teaspoon kosher salt or ½ teaspoon fine sea salt. Stir with a wooden spoon or spatula until smooth. Scrape the batter over the pine nuts into the prepared cake pan.
Bake 30-35 minutes, until the top feels springy and a toothpick inserted into the center of the cake comes out clean. Cool the cake on a rack 15 minutes.
Invert the cake onto a serving plate and serve warm or at room temperature.
