Lemon Cake for Camp Oasis

Yield: Single  9” cake

Serving Size: 1/8th of the cake


  • 2 1/2 cups almond flour
  • 1 1/2 lemons, juiced and zested
  • 4 eggs
  • 1/2 cup coconut flour
  • 1/3 cup olive oil
  • 3/4 cup honey
  • 2 tsp baking soda
  • 1 tsp vanilla extract


  1.  Preheat oven to 350 F.
  2. Combine all ingredients except the flours in a blender and puree.
  3. Pour the puree into a bowl. Add the flours to the bowl, mix until homogeneous.
  4. Pour into a 9” spring form pan, bake for 25-30 minutes until cooked through and brown on top.
  5. Glaze with lemon curd icing.

Recipe courtesy of Chef Travis Bettinson

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