Meyer Lemon Almond Cake

Jennifer's cake is lemony and super moist. The cake is also not too sweet (which I love) so I went ahead and ate my first slice for breakfast with yogurt and fresh peach slices.

Yippee, cake for breakfast! It's good to be home.

INGREDIENTS slightly adapted from Jennifer Burt's recipe

  • 2 cups almond meal
  • 1 teaspoon baking powder
  • pinch of sea salt
  • 6 room temperature eggs
  • 1 cup honey
  • 1/4 cup olive oil
  • zest and juice of 1 Meyer Lemon

Preheat oven to 350.

In a large bowl, blend almond meal, baking powder, and salt.

In a separate bowl, whisk eggs. Then add the eggs to the larger bowl with the almond mixture. Add melted honey, olive oil, and lemon juice and zest. Stir until everything is well blended.

Pour batter into greased 8 inch round cake pan. (Use a spring form pan if you can. It's so much easier in the end.) Place the pan on the upper rack of the hot oven.

Bake for 55 minutes to one hour until cake has firmed up.

Remove from the oven and let cool. Slide a knife around the edge on the pan before removing the cake.

Eat and enjoy any time of day.

Thank you Jennifer!

yummy supper