Name: Lemon-Vanilla Almond Cake {Paleo}
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 (8-inch) round cake, about 8 servings
Ingredients: 4 large eggs, separated into yolks and whites; 1 cup (192 g) coconut palm sugar; 1 teaspoon vanilla bean paste; ½ teaspoon pure almond extract; 1 teaspoon lemon zest; 8 oz (227 g) almond flour; ¼ teaspoon salt; ¼ teaspoon baking powder; Butter, for the pan; Almond meal, for the pan; Coconut “whipped cream” or regular whipped cream, for serving (optional; see Note below)