Lemon cake! I accidentally used a bigger loaf pan (9x5) than I should have, and so it’s a little flatter, but it tastes fantastic. Next time I’ll go with 4 lemons of zest to amp up the flavor a bit. The almond flour gave it a nice texture.
(Note, it’s gluten free but she responded to a comment saying regular AP flour would work if you don’t need it to be gluten free.)
