Easy One Bowl Lemon Cake
Serves 810 mins prep35 mins cook
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.
0 servings
What you need
Instructions
0 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. 1 Arrange the pine nuts evenly over the bottom of the pan and sprinkle with 2 tablespoons of the sugar. 2 Grate the lemon over a large bowl to remove all the zest. Add the eggs and remaining sugar to the bowl. Whisk until the mixture looks pale and creamy. While whisking, pour in the olive oil and mix until emulsified. 3 Add the almond flour, cornmeal, cornstarch, baking powder and salt. Stir with a wooden spoon or spatula until smooth. Scrape the batter over the pine nuts into the prepared cake pan. 4 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. 5 Invert the cake onto a serving plate and serve warm or at room temperature.View original recipe