Prep Time 15 min

Cook Time 40 min


2 cups almond flour

1cup sweet rice flour

1 teaspoon baking powder

1 teaspoon baking soda

Pinch of fine sea salt

2 cups packed organic light brown sugar

10 eggs

8 oz. light cream cheese (or butter or vegan margarine), softened

1 cup plain or lemon yogurt- low fat is fine

4 tablespoons fresh lemon juice

Lemon zest (fine grated peel) from 1 fresh lemon

2 teaspoons bourbon vanilla extract


1. Preheat oven to 350 degrees. Grease and flour a 9×13 inch pan.

2. Take a bowl, combine almonds flour, sweet rice flour, baking powder, baking soda, salt and sugar.

3. Beat eggs in a large bowl until the mixture light and fluffy. Then add cream cheese and yogurt beat until smooth.

4. Add Lemon juice, lemon zest and vanilla; mix well.

5. Add the flour mixture a little at a time, and beat on medium speed for a minute or two.

6. Pour mixer into prepared pan bake for a preheated. bake cake for 350F about 40 minutes or until a toothpick in the center of the cake comes out clean.

7. Cool on a wire rack; and the release for the pan. Sprinkle with powdered sugar.


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March 3, 2017