Wheat-Free Almond Cake with Lemon Curd & Lemon Buttercream

Rich, moist and delicious wheat-free almond cornmeal cake filled with tart lemon curd and topped with a creamy, buttery frosting. If you don't finish the first time around (unlikely), this cake is best kept in the fridge.

Ingredients: Cake: organic cornmeal, organic almond flour, organic gluten-free flour mix (white rice flour, brown rice flour, milk powder, tapioca flour, potato starch, xanthan gum), organic sugar, organic butter, organic eggs, organic orange juice, vanilla extract, baking powder. Lemon curd: organic butter, organic sugar, organic eggs, organic egg yolks, organic Meyer lemon juice, organic Meyer lemon zest. Lemon buttercream: organic butter, organic sugar, organic egg whites, organic lemon zest, kosher salt, vanilla extract.

Contains: milk, tree nuts, eggs, made in a facility that also uses wheat and nuts.