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The warmer weather is fast approaching. Many birds have returned, and it sounds like spring out there. With the longer, sunnier days leading the way to summer, perhaps it is not too soon to be thinking of something lemony to give us a nudge of inspiration. The citrus crop is still in season, and eggs are plentiful right now, too. This lemon cake is rich and yummy, and a little different from the old classic sour cream lemon Bundt cake. If you are craving a gluten and milk-free lemon treat, try this version of lemon squares. They are good for you, too!
Lemon Bars
1 ½ cups almond flour
½ teaspoon salt
2 tablespoons oil
1 tablespoon agave nectar or honey
1 ½ teaspoons vanilla
¼ cup oil
¼ cup agave nectar or honey
3 eggs
½ cup lemon juice
Preheat oven to 350°F. Grease an 8-inch square baking dish, and dust with almond flour. Combine the almond flour and salt in a large bowl. In a medium bowl, whisk together the oil, sweetener, and vanilla. Pour over dry ingredients, and mix well. Press the dough into the baking pan.Bake for 12 – 15 minutes, or until the dough is light golden brown. In a blender, combine the oil, sweetener, eggs, and lemon juice until smooth. Pour over the hot crust. Bake for another 15 – 20 minutes. Allow to cool at room temperature. Then refrigerate until set. Store, covered, in refrigerator.
Lemon Cake
¾ lb lemons (3-4)
pinch of salt
¾ cup unsalted, softened butter
2 cups sugar
4 eggs, at room temperature
2 cups flour
1 teaspoon baking powder
½ teaspoon salt
2/3 cup milk
1 tablespoon vanilla
powdered sugar (for dusting top of cake)
Preheat oven to 400°F. Butter and flour 9-inch round by 3-inch deep cake pan, or spring-form pan. Bring lemons to a boil with 3 cups water and pinch of salt, and continue to boil for 15 minutes until very soft. Drain. Transfer to food processor, and add butter. Process until smooth. Add sugar, eggs, and egg yolks. Process until smooth, and transfer to a large bowl. Combine dry ingredients: flour, baking powder, and salt. Combine milk with vanilla. Add ½ flour to lemon mixture, and combine. Mix in milk and vanilla, then remaining flour. Transfer batter to cake pan. Bake for 40 minutes, or until a toothpick inserted into center of cake comes out with a few moist crumbs. Allow to cool on a wire rack for 15 – 25 minutes. Remove cake from pan, and cool completely on wire rack, covered with a kitchen towel. To serve, dust top with powdered sugar. Keep leftover cake, tightly wrapped, in the refrigerator. Serves 12.