Saturday, March 9, 2019

Lemon Crumb Cake with Lemon Curd {Paleo}






Lemon Crumb Cake with Lemon Curd {Paleo}





This amazing paleo lemon crumb cake is deliciously sweet/tart and bursting with fresh lemon flavor!  It starts with a  perfectly moist lemon cake layer, topped with lemon curd, piled with crumb topping and drizzled with lemon glaze.  It's gluten-free, dairy-free, paleo will become a favorite dessert with the first bite!

Ingredients

crumb topping:
·       3/4 cup blanched almond flour
·       1/4 cup organic refined coconut oil solid
·       1/4 cup + 2 Tbsp maple sugar coconut sugar will work too, but the color is much darker
·       finely grated zest of one med lemon

cake:
·       3 eggs room temp
·       1/4 cup fresh lemon juice about 2-3 lemons
·       Grated zest of 1 medium lemon
·       3 Tbsp organic refined coconut oil melted and cooled to almost room temp
·       1 tsp pure vanilla extract
·       1/2 tsp pure almond extract
·       2/3 cup pure maple sugar coconut sugar will work too, the the color will be much darker
·       2 cups blanched almond flour
·       1/3 cup tapioca flour
·       1/2 tsp baking soda
·       1/4 tsp salt
·       2/3 cup homemade lemon curd**

icing:
·       2/3 cup organic powdered sugar Paleo option***
·       1 1/2 - 2 Tbsp lemon juice

Instructions

1.    Preheat your oven to 350 degrees and line an 8 x 8” square baking pan with parchment paper on the bottom and sides, for easy removal.
2.    Prepare the lemon curd, then set aside to cool to room temp while you prepare the cake. Lemon curd can also be made ahead of time, if preferred.
3.    ………………………………………………….
4.    ………………………………………………………………….

Full instructions: Click here