Preheat Your Oven: Start by preheating your oven to 350°F and line your baking pan with parchment paper.
Make the Wet Mixture: In a mixing bowl, cream together soft butter and erythritol. Beat in eggs, one at a time. Add fresh lemon juice, lemon zest, and vanilla extract for flavour.
Combine Dry Ingredients: In a separate bowl, stir together almond flour, coconut flour, baking powder, and a pinch of salt.
Combine Batter: Gently stir in the dry ingredients into the wet. (Note: If you do not have whole wheat pastry flour, sub APF Add almond milk slowly until you get a smooth batter.
Bake the Cake: Pour batter into the prepared pan and bake for 30-35 minutes or until a toothpick inserted comes out clean.
Cool & Serve: After 10 minutes of resting, turn the cake over onto a wire rack. Slice, eat plain or with keto frosting.
