Imagine a dessert that's not just delicious, but also aligns perfectly with your healthy lifestyle. Our Paleo Lemon Crumb Cake with Lemon Curd is the ultimate game-changer in the world of guilt-free treats! Packed with zesty lemon flavor, nutrient-rich almond and coconut flour, and a luxurious lemon curd layer, this cake will transport you to a world of pure culinary bliss while keeping your health goals intact.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Paleo
Serves: 8 servings
Ingredients
- 1 1/2 cups almond flour
- 1/2 cup coconut flour
- 1/2 cup honey or maple syrup
- 1/4 cup coconut oil, melted
- 4 eggs
- 1/4 cup lemon juice
- 1 tbsp lemon zest
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup lemon curd (paleo-friendly)
Instructions
- Preheat the oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, ensuring the paper overhangs the sides for easy removal.
- In a large mixing bowl, combine almond flour, coconut flour, baking powder, and salt. Whisk together thoroughly to eliminate any lumps and ensure even distribution of dry ingredients.
- In a separate bowl, mix melted coconut oil, honey (or maple syrup), eggs, lemon juice, and lemon zest. Whisk until the wet ingredients are completely integrated and smooth.
- Gradually pour the wet ingredients into the dry ingredients, stirring continuously to create a consistent batter. Mix until no dry flour streaks remain and the batter is smooth and well-combined.
- Transfer half of the batter into the prepared baking pan, spreading it evenly with a spatula to create a uniform base layer.
- Carefully spread the paleo-friendly lemon curd over the first batter layer, ensuring an even distribution but leaving a small margin around the edges.
- Pour the remaining batter over the lemon curd, gently spreading it to cover the entire surface. Use a spatula to create a smooth top.
- Place the pan in the preheated oven and bake for 25-30 minutes. Check for doneness by inserting a toothpick into the center - it should come out clean with minimal crumbs.
- Remove from the oven and let the cake cool in the pan for 15-20 minutes. Then, using the parchment paper overhangs, lift the cake out and transfer to a wire rack to cool completely.
- Once cooled, slice into 8 equal squares. Optional: dust with a light sprinkle of powdered coconut or almond flour for presentation.
- Store in an airtight container in the refrigerator for up to 5 days. For best texture, let sit at room temperature for 10 minutes before serving.
Tips
- Ingredient Temperature Matters: Ensure your eggs are at room temperature for better batter integration and a more consistent texture.
- Sift Your Dry Ingredients: Use a fine mesh sifter for almond and coconut flour to prevent lumps and create a smoother batter.
- Lemon Zest Technique: Use a microplane grater for the most delicate and flavorful lemon zest, avoiding the bitter white pith.
- Even Batter Distribution: Use an offset spatula to create perfectly even layers and prevent air pockets.
- Moisture Check: If the cake seems too dry, don't overbake. Every oven is different, so start checking at 25 minutes.
- Cooling is Crucial: Allow the cake to cool completely before slicing to maintain its structural integrity.
- Storage Tip: For maximum freshness, store in an airtight container in the refrigerator and consume within 5 days.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
