Lemon Sponge Cake

For the love of lemons!

This sponge cake is an absolute MUST try - it’s tangy with a hint of sweetness and so spongey and soft - aka tastes like a slice of heaven.

There’s no refined sugar in it, just raw honey, so you can have your cake and eat it too. This is a great option for a ‘healthier’ dessert or snack but if I’m being honest my favorite way to eat it is for BREAKFAST with tea or coffee. So. Freakin. Good!!!

The ingredients are simple and it’s relatively quick and easy to whip up - should only take you about 10 min to prep and 25 min to bake. ENJOY!

Be sure to tag me on instagram @_samanthadaily so I can see your recreations

WHAT YOU NEED

Dry Ingredients:

1 1/2 cups almond flour

1 cup garbanzo flour (or sub for more almond flour)

1 tsp baking soda

1/2 tsp Pink Himalayan salt

Wet Ingredients:

2 eggs

1/2 cup raw honey (liquidy) or maple syrup

1/4 cup coconut oil melted and cooled (or sub butter if you prefer)

1/4 cup fresh squeezed lemon juice (1-2 lemons)

Zest of 1 lemon (I did 2 because my lemons were a bit small)

Optional Toppings:

1-2 Tbs raw honey

Shredded Coconut

Thin lemon slices to decorate

HOW TO

1. Preheat the oven to 350 degrees F. Grease the sides of a small cake pan and line with parchment paper for easy removal.

2. Combine all the dry ingredients in one bowl and all the wet ingredients in another.

3. Gradually mix the dry ingredient mixture into the bowl of wet ingredients and mix until the batter is smooth and creamy.

4. Pour batter evenly into lined cake pan and bake for about 25 minutes but check on it periodically to see when the top starts to get golden brown and a toothpick comes out clean.

5. If you’re going to add toppings let it cool completely first (20-30 minutes)

6. Optional: Drizzle a bit of raw honey on top and using a spatula or butter knife spread a thin even layer over the top of the cake - a little goes a long way! Just enough to make it sticky.

7. While the honey is still wet sprinkle some shredded coconut on top. You can decorate the cake with thin lemon slices if you want to up the presentation value.

8. Cut into slices and serve as a dessert, snack or breakfast treat with tea/coffee!