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Sunnyside Cake lifts spirits with citrus bliss and easy prep—a sunny delight.
I first whipped up this Sunnyside Cake on a breezy Saturday afternoon when my daughter brought home a few road-weary friends from college. They hadn’t seen sunshine in weeks, and I wanted to lift their spirits with something bright. Luckily, I always keep almond flour in my pantry for moments like this. It pairs perfectly with citrus, helping to create that much-needed burst of sunshine inside. As they settled into our living room, I decided on this cake, grabbed some lemons and oranges from the fruit basket, and started zesting away.
Baking it reminded me of lazy days spent in our old kitchen, where I learned the power of a well-zested lemon from my grandmother. I added extra-virgin olive oil, her little secret to keeping cakes incredibly tender. The aroma of lemon mingling with vanilla filled the kitchen, hinting at a delicious treat. Quick tip: Always line the pan with parchment paper and grease it slightly. It ensures the cake slides out easily for a neat presentation.
By the time it was evening, the gang was gathered around the table, eagerly waiting. I strategically sprinkled a light dusting of powdered sugar over the top, a nod to how my dad liked to finish his cakes. As laughter echoed through the house, and crumbs artfully disappeared, it became clear that this citrusy delight was a success. Later, when asked about the secret ingredient, I simply pointed to the sunshine streaming through the window and smiled.
Ingredients
- 1 cup almond flour
- 3/4 cup cane sugar
- 2/3 cup fine or medium ground cornmeal
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 3 eggs beaten
- 3/4 cup extra-virgin olive oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract optional
- 1 lemon zested and juiced
- 1 orange zested and juiced
- powdered sugar optional, to taste, for topping
- almonds optional, to taste, sliced, for topping
Directions
- Preheat the oven to 350 degrees F.
- Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides with cooking spray.
- In a large mixing bowl, add the almond flour, the sugar, the cornmeal, the baking powder, and the sea salt and whisk until combined.
- Add the eggs, the olive oil, the vanilla extract, the almond extract, the lemon zest, 2 tablespoons of the lemon juice, the orange zest, and 2 tablespoons of the orange juice to the flour mixture and stir until evenly combined into a batter. Reserve the remaining lemon juice and the remaining orange juice for another use.
- Pour the batter into the prepared pan.
- Bake until a toothpick inserted in the center of the cake comes out clean, about 35-40 minutes.
- Transfer the cake to a wire rack to cool for at least 15 minutes in the pan.
- Transfer the cake from the pan.
- Serve topped with the powdered sugar and the sliced almonds.
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