Preserved Lemon Cream Cake

This Preserved Lemon Cream Cake is effortless elegance. It's moist, not too sweet, with the preserved lemons it a subtly tangy bite. A slice of sunshine on the plate. 

SHOPPING LIST: 

1 cup all purpose or almond flour
1 teaspoon. baking powder
1/2 teaspoon baking soda
3/4 cup sugar 
pinch salt 
3 eggs
1/2 cup greek yogurt 
1 Tablespoon pure vanilla extract 
zest and juice of 1 lemon 
1/2 cup Bella Cucina lemon cream
3/4 cup Bella Cucina Extra Virgin Olive Oil

PREPARATION: Preheat oven to 350 degrees 

Brush a 9-inch round cake pan with olive oil and line the bottom with parchment paper. 

In a small bowl, combine the flour, sugar, baking powder, baking soda and salt. In a large bowl, whisk together the eggs, yogurt, vanilla, preserved lemon cream, lemon zest and juice, and olive oil until smooth. Fold in the dry ingredients and mix just until the batter is smooth. Pour into pan, top with lemon slices, and bake for 30–35 minutes, or until the center springs back and the edges are golden.

Cool slightly before slicing. Serve as is, or with a dusting of powdered sugar and a spoonful of something Preserved Lemon Cream. 

And, who doesn't love a good accessory? This hand-made wood handled knife is a cook's dream.  Use it everyday as a paring knife, but it's also elegant enough to use for serving.