The Best of What's Around

In an effort to use up some of the baking things that just seem to hang around the cupboard (and being enthused by a lemon polenta cake recipe from Books for Cooks this morning), I decided to use up the little bit of almond flour and various other sundries I had in a modified version.

I didn't have any polenta, and since this experiment was an effort to eliminate things from the kitchen, not add to the randomness, I did a little searching and adapting (mainly from Katrina's gluten-free lemon yogurt cake -- here). Since I'm not concerned about gluten, I subbed in regular flour, reduced the number of eggs, used butter instead of cream cheese, and voila!

Lemon Almond Cake

1 cup blanched almond flour
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Pinch of fine sea salt
1 cup packed granulated sugar
4 medium free-range organic eggs
4 oz. butter
1/2 cup organic plain or lemon yogurt- low fat is fine
2 tablespoons fresh lemon juice
Lemon zest (fine grated peel) from 1 fresh lemon
1 teaspoon vanilla extract

Preheat the oven to 350 degrees F. Line the bottom of a 9-inch Springform or cake pan with buttered parchment paper.

In a bowl whisk together the almond flour, white flour, baking powder, baking soda, sea salt and sugar.

Beat the eggs in separate large mixing bowl until they are light and foamy. Beat in the buter and yogurt until combined.

Add in the lemon juice, lemon zest and vanilla; beat to combine.

Add in the flour mixture a bit at a time and beat on medium speed for a minute or two.

Pour the batter into the prepared cake pan. Bake in the center of a pre-heated 350 degree F. oven for about 40 minutes or until a wooden toothpick inserted into the center of the cake emerges clean.

Cool on a wire rack; and release from the pan. Dust with powdered sugar.

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