the fit peach


soft and moist

gluten free dairy free

soft and moist

Citrusy flavor

Sweet buttercream frosting

Zesty lemon curd


step 1

In a large bowl, whisk together the eggs, dairy-free yogurt, honey, coconut oil, lemon juice, and vanilla

step 2

Add the almond flour, tapioca flour, coconut flour, and baking powder to the mixing bowl. Fold into the batter until no flour clumps remain.

step 3

Add the lemon zest to the batter and fold into the batter to distribute evenly.

step 4

Fill each pan ⅔ of the way full and bake in the over until golden and the edges are pulling away from the sides.

step 5

Prepare the lemon curd. First, put the egg, egg yolks, honey, lemon juice, and lemon zest in a pot over medium heat.

step 6

Pour the lemon curd into an airtight container and place it in the fridge to firm up for at least an hour.

step 7

For the icing, first beat the butter in a mixing bowl until creamy.

step 8

After the cakes are completely cooled, it's time to ice the cake! Lastly, pour about ½ a cup of the lemon curd over the top of the cake

Cut the cake and enjoy!

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