This Honey Lemon Almond Cake is light and fluffy with a tender crumb, this cake doesn’t need any frosting for its texture and flavor to shine. It’s lightly sweetened with nothing but honey and made with almond flour, which has more protein and fiber than all-purpose flour and is a gluten-free-friendly option.
Our Grass-Fed Collagen Peptides dissolve seamlessly into the cake batter and add an extra 4 grams of filling protein to each slice of cake. Honey Lemon Almond Cake will make a lovely addition to your next brunch!
Serves: 8
Ingredients
- 4 large eggs
- ½ cup honey
- 2 Tbsp. extra virgin olive oil
- 1 tsp. vanilla extract
- 2 Tbsp. lemon zest
- 2 cups almond flour
- 1 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 2 scoops Garden of Life Grass-Fed Collagen Peptides
- ⅓ cup sliced almonds
- 2 Tbsp. fresh lemon juice
- Powdered sugar, for optional garnish
Preparation
- Preheat the oven to 325 degrees Fahrenheit. Grease an 8-inch cake pan with butter or cooking spray and line with parchment paper.
- In a large mixing bowl, combine eggs, honey, olive oil, vanilla extract, and lemon zest. Whisk lightly until just combined.
- In a separate mixing bowl, whisk together the almond flour, baking powder, baking soda, salt, and collagen.
- Stir the dry ingredients into the wet ingredients.
- Pour the batter into the prepared pan. Lightly shake the pan side to side to evenly distribute the batter. Sprinkle the top of the cake with the sliced almonds.
- Bake for 25 to 30 minutes, until the top of the cake is golden brown and a cake tester inserted into the center of the cake comes out clean.
- While the cake is still warm, lightly brush the edges of the cake with fresh lemon juice. Let the cake cool completely in the pan.
- When cool, invert the cake on a serving platter. Dust with powdered sugar before serving, if desired.
