LEMON FLOWER RECIPES

Steps:

• Pre-heat oven to 350 and line 12 muffin tins with baking cups.
• In a medium bowl, whisk together almond flour, baking soda, and salt; set aside.
• With the whisk attachment in a stand mixer, beat together eggs, egg whites, honey, olive oil, vanilla, lemon zest and juice over medium speed until combined.
• Slowly add the almond flour mixture into the wet mixture while running over medium speed until fully blended.
• Remove bowl from mixer and use a rubber spatula to gently fold in the berries.
• Using an ice cream scoop or large spoons, drop mixture evenly into lined muffin pan. It should be enough for 12 muffins.
• Bake for 25 minutes then let cool on a cooling rack.

Steps:

• Preheat oven to 325 F
• Cut a piece of parchment paper to nestle in bottom of 8 in round pan. Spray with cooking spray
• Whisk together dry ingredients in small bowl (almond and coconut flours, baking powder, and salt).
• Cream butter, vanilla, and sugar. Add one egg and blend until fluffy
• Add ricotta, lemon juice, and lemon zest, beating thoroughly until combined
• Add about a third of dry mix and one egg to wet mixture and blend. Continue until used all 3 remaining eggs and dry ingredients
• Spread batter in 8 " pan and smooth out top with spatula as best you can.
• Bake for 45-50 minutes until toothpick comes out clean
• It will not look brown on top of the cake when it is done! So, don't look for that, use the toothpick method.
• Let cool for 15 minutes and then remove by using a knife around edges to loosen.
• You can leave on the counter covered in plastic wrap for 2-3 days, but then will need to refrigerate. If it is super hot where you are, just put in fridge right away!