lemon
Spelt Lemon Cake
I love lemon and I love this cake! This tart and sweet lemon cake features sprouted spelt flour (an excellent substitute for whole wheat pastry flour), unrefined virgin coconut oil, coconut milk, and Rapadura (evaporated cane juice). Once the cake is baked, you pour a fresh lemon juice syrup over all and it soaks in, permeating the cake with ribbons of slightly tart lemon syrup.
Lemon Poppy Seed Cake
Update: I have remade this cake using sprouted spelt flour, coconut oil, and with Rapadura (evaporated cane juice) as the sweetener. Delicious! See: Spelt Lemon Cake.
We haven’t enjoyed this delicious and very lemony cake since going gluten-free over a year ago. I miss it! It calls for whole wheat pastry flour. I am thinking of [...]
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