| Prep Time | 10` minutes |
| Cook Time | 45 minutes |
| Servings |
servings
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Ingredients
Cake
- 1 1/2 cups almond flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup sugar
- zest of 2 lemons finely grated
- 3/4 cup dairy free yogurt
- 1 tbsp lemon juice
- 1/2 cup canola oil
- 2 lg eggs
- 1 tsp vanilla extract
- 1/3-1/2 cup Mariposa Farms Fresh Basil rinsed and finely chopped
Glaze
- 1/2 cup powdered sugar
- 2 tsp lemon juice
- 1 tsp almond milk
Ingredients
Cake
Glaze
|
|
Instructions
- Preheat oven to 350 degrees F
- Grease and flour an 8 inch cake pan, round or square or choose a regular size loaf pan.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. Using a large bowl, mix the sugar and lemon zest with your fingers until the sugar has the feel and texture of wet sand.
- Add the yogurt and lemon juice and mix well. Next add the canola oil, eggs, vanilla, and basil. Whisk until well blended.
- Carefully fold in the dry ingredients until just combined. Pour into the prepared pan of choice. Bake 35-45 minutes (or according to the pan size that you use), or until a tooth pick comes out clean.
- Make the glaze by whisking the powdered sugar, lemon juice, and almond milk. when the cake is cool, drizzle the glaze over the top. Slice and serve.
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