Lemon Almond Cake

This is a super simple cake to make that happens to be butter/oil/gluten free. Recipe can be doubled to make a layer cake or made as a single layer and lightly decorated. Let DBD and XBD decorate the cake with sliced strawberries and peaches.

• 4 eggs, divided
• 1/2 c sugar
• 1.5 c spooned almond flour
• 1 T lemon zest
• splash of almond extract
• 1/4 c sliced almonds

1. Beat 4 egg yolks and sugar at high speed for 3 min.
2. Use a spatula to fold in almond flour, zest and extract. Stir until incorporated.
3. Wash and dry the mixer beaters. Beat the 4 egg whites until stiff peaks form (about 2 min).
4. Fold the whites one heaping spoonful at a time into the almond batter.
5. Transfer to parchment lined 9" cake pan.
6. Sprinkle with sliced almonds.
7. Bake at 350 for 30 min until top is firm.
8. Rest for 15 min.
9. Invert almond side up on plate.
10. Top with fresh fruit.