Everyday Lemon Cake
This is an easy grain-free lemon cake that you can make any day of the week.
250g soft butter
125 ml maple syrup
1/2 tsp vanilla powder or 1tsp vanilla extract
3 lemons, zest and juice
4 large eggs, room temperature
220g ground almonds
60g arrowroot powder
2 tsp gluten free baking powder
Preheat oven to fan 160C
Cream the butter, maple syrup, vanilla and the zest off the lemons until pale and creamy.
In a separate bowl beat the eggs then gradually add them to the creamed butter mix. Mix until light and airy, scraping sides occasionally.
Add the ground almonds, arrowroot, baking powder and lemon juice and mix well until, creamy and light.
Spoon into a lined 22cm (9 inch) cake tin.
Bake for 45 minutes until a skewer comes out clean.
Cool in the tin then serve with coconut yoghurt.