Triple Lemon Sheet Cake (Gluten-Free)
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 3 hours
- Yield: Makes one 11x9" cake
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Units
For the cake:
- 2/3 cup raw honey (see note in post above)
- 4 eggs, room temperature
- 3 cups almond flour
- 1/4 cup coconut flour
- 1/4 cup arrowroot flour
- 3/4 teaspoon baking soda
- 1 teaspoon baking powder (make sure it's grain-free)
- 1/2 teaspoon celtic sea salt
- 10 tablespoons unsalted butter or 1/2 cup coconut oil, melted
- 1/3 cup plain whole yogurt
- 1/4 cup fresh lemon juice
- Zest of 2 lemons
For the Curd:
- 8 tablespoons unsalted butter or 6 tablespoons coconut oil
- 1/2 cup raw honey
- 4 large eggs
- 3 large egg yolks
- 1/4 cup lemon zest (make sure the lemons are organic)
- 1/2 cup freshly squeezed lemon juice (about 6-8 lemons)
- 1/8 teaspoon Celtic sea salt
For the Lemon Whipped Cream:
- 1 1/2 cups raw cream
- 2 tablespoons raw honey
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 350ºF and adjust the rack to the middle position. Line an 11×9 baking dish with parchment paper.
- Place the eggs and honey in the bowl of a standing mixer and beat for 5 minutes until pale and voluminous. Place the almond flour, coconut flour, arrowroot flour, baking soda, baking powder and salt in a medium mixing bowl and stir to combine. Whisk in the butter, yogurt, lemon juice and lemon zest. Pour 1/4 of the egg mixture into the flour mixture and whisk together. Then, pour the remaining egg mixture into the flour mixture and fold to combine.
- Pour the cake batter into the prepared pan and bake for 20-23 minutes until a cake tester inserted into the middle of the cake comes out clean. Let cool for 10 minutes and then remove the cake from the pan and cool completely.
- Melt butter in a double boiler set over medium heat. Whisk together honey, eggs, yolks, zest, juice and salt in a large measuring cup. Slowly, while constantly whisking, pour in egg mixture and continue to whisk for 6-8 minutes until thick like pudding. Pour curd through a fine mesh sieve over a medium bowl, cover and chill in the refrigerator for 2 hours or until cold.
- Place the cream, honey, zest and lemon juice in the bowl of a standing mixer and whisk until soft peaks form.
- To assemble: Spread the lemon curd evenly over the cake and then top with the lemon whipped cream. Serve.