Gluten Free Lemon Cakes
Preheat the oven to 350°F. Spray a 12 well mini bundt cake pan with non-stick spray or brush with melted butter or coconut oil. Set aside.
In a large bowl, whisk together almond flour, baking soda, and salt.
Add melted butter (or coconut oil), honey, eggs, milk, vanilla bean paste (or vanilla extract), and lemon zest to the dry mixture; mix until fully incorporated with no dry spots.
Spoon the mixture into the bundt cake wells, filling them about ¾ of the way.
Bake for 10-12 minutes, until they're golden brown and a toothpick inserted into the cakes comes out clean.
Allow to cool in the pan for about 10 minutes, then firmly tap the pan on a counter top to help loosen the cakes. Remove the cakes and place onto a cooling rack. Cool completely.
Dust with powdered sugar just before serving, if desired.
Get the full recipe & instructions in the post!
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