I baked this cake for a family dinner and it was a big hit among everyone - even the people in my family that are not the biggest lovers of lemon. We also had a Parisian creme chocolate cake as dessert, and some people preferred my cake to that! It is definitely an accomplishment when a gluten free cake sweetened with honey and fruit beats out a decadent chocolate cake. That is why I recommend this cake!
To the baking!
1/2 teaspoon of Baking Soda
A pinch of Salt
1/3 cup of Honey
1/2 cup of non-fat plain Greek Yogurt
3-4 teaspoons of Lemon Zest
1/4 teaspoon of pure Almond Extract
3 Apples, cored, peeled, and cut into bite-size pieces. (I have used Granny Smith, Fuji, and Honeycrisp apples before, and it seems any apple works for this recipe).
1. Pre-heat the oven to 375 F. Grease an 8" cake pan.
2. Peel, core, and slice your apples. If they begin to brown, sprinkle lemon juice on them.
|Zest with dry ingredients.|
|There is a lot of apples in this cake compared to the amount of batter!|