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Lemon Cake with Lemon Filling Recipe


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     Lemon Cake with Lemon Filling

Category   Desserts - Breads
Sub Category   Gluten-Free

8 eggs, ½ Hughson almond flour, juice of 1 lemon, ½ cup honey.
4 well beaten eggs, ¼ cup honey, juice of 1 lemon, 1 tsp of vegetable oil, ¾ cup of water.

Beat egg yolks until thick. Add almond flour, lemon juice, and honey, and beat well.
In a separate bowl beat egg whites until stiff. Gently fold egg-yolk mixture into egg whites until just combined.
Pour into two ungreased 9-in round layer pans and bake 350 degrees F for 45 minutes.
Beat eggs well. Add the honey, lemon juice, oil, and water. If you have a thick-bottomed saucepan and are good with a whisk, don’t bother messing around with a double boiler, just heat up the mixture and keep whisking it like mad to keep it from curdling until it thickens.
Serving Suggestions
Chill before spreading between layers and over the top and sides. Garnish top with twisted lemon slices.

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