Lemons, lemons and lemons. I love lemon anything, particularly some sort of cake or dessert. Since I am a not a real sweet lover, I found a recipe which I would call "sort of Paleo". So, I adopted it and then topped it with fresh strawberries and blueberries. Here is the recipe:
1 cup gluten free flour
1/2 cup almond meal
2 sticks of organic butter (I used Cultured Butter) softened
1/2 cup sugar (+ more if you want it sweeter)
2 tsp baking powder
Zest of one lemon and juice of one large juicy lemon
Zest of 2 lemon rinds plus the juice
1/3 cup sugar or maple syrup
Mix ingredients for topping together and hold until cake is baked.
Preheat oven to 350 degrees, and grease loaf or square baking pan.
Mix all of the ingredients together and then bake for 35 to 40 minutes. When the cake is firm, remove from the oven. Take a tooth pick and poke little holes all over the top. Then spoon the topping over the top of the cake. Let cool and enjoy. Refrigerate to store.
This cake become firm, and quite dense. Since I am a lemon lover and not a sugar lover, I find I can sweeten things a little more if I use a little stevia with the sugar. The sweetness will also depend on how sweet the lemons are. If they are really sour, I would add a little stevia with the sugar or use more sugar. Up to you!
Top with fresh berries. YUM!