Citrusy Flavor
Sweet Buttercream Frosting
Zesty Lemon Curd
In a large bowl, whisk together the eggs, dairy-free yogurt, honey, coconut oil, lemon juice, and vanilla.
Add the almond flour, tapioca flour, coconut flour, and baking powder to the mixing bowl. Fold into the batter until no flour clumps remain.
Add the lemon zest to the batter and fold into the batter to distribute evenly.
Fill each pan ⅔ of the way full and bake in the over until golden and the edges are pulling away from the sides.
Prepare the lemon curd. First, put the egg, egg yolks, honey, lemon juice, and lemon zest in a pot over medium heat.
Pour the lemon curd into an airtight container and place it in the fridge to firm up for at least an hour.
For the icing, first beat the butter in a mixing bowl until creamy.
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