Step 1

Preheat your oven to 350 degrees and line an 8 x 8” square baking pan with parchment paper on the bottom and sides, for easy removal.

Step 2

Prepare the lemon curd, then set aside to cool to room temp while you prepare the cake. Lemon curd can also be made ahead of time, if preferred.

Step 3

Next, make the crumb topping by blending all ingredients with a fork or pastry blender until a texture is crumbly, chill in the fridge while you prepare the cake batter.

Step 4

In a large bowl, whisk together the eggs, lemon juice and zest, coconut oil, vanilla and almond extract, and sugar. In a separate bowl, combine the almond flour, tapioca flour, baking soda and salt. Stir the dry mixture into the wet until well combined and smooth.

Step 5

Using a silicone spatula, transfer cake batter into the parchment lined cake pan and smooth out evenly. Using a Tbsp, dollop the lemon curd over the cake batter, leaving 1/2” around the perimeter, then gently swirl with cake batter.

Step 6

Sprinkle crumb topping all over the top to cover completely, then bake in the preheated oven for 35-40 mins until cake is set in the center.

Step 7

Cool completely on a wire rack before slicing and serving. For toppings, you can dust with organic powdered sugar (not paleo), drizzle on icing and garnish with grated lemon zest.

Step 8

While cooling, prepare the icing/glaze of choice.  Whisk together ingredients until you get a consistency that you can drizzle (if making your own powdered sugar, do this ahead of time) then use a spoon to drizzle icing over the cake as desired.  Enjoy!