Today we had my mother-in-law over for brunch to celebrate Mother’s Day.
Since I really liked Whole Orange Cake (you can search in my blog), I decided to make the lemon version for dessert because my mother-in-law loves lemon flavored sweets.
First you wash an organic lemon, and then cook it in water.
Once it becomes soft, you cut it up.
Then puree it in a food processor.
One great thing about this recipe is that it’s so easy to make.
Once the lemon is pureed, you add the rest of the ingredients and mix them in the food processor.
The batter is ready!
It took me a while to decide which pan to use.
But I decided to go with this.
One thing about this pan is that I have this fear that cake may not come out or crumble.
So, I was relieved when all the four cakes came out intact.
They are so pretty!
The cake is so lemony and so moist.
It actually is better a few hours later.
Perfect with coffee or black tea.
I served them with a drop of coconut cream.
This is the brunch we had.
The main was the gluten-free cinnamon banana pancakes.
I kept the menu simple, and everything went so smoothly, with help from my husband, who cooked all the pancakes.
I love that my mother-in-law tries every vegan dish I make.
Happy Mother’s Day!