Coconut Flour Cake with Lemon Zest and Fresh Basil

Preheat your oven to 180°C (350°F). Line the bottom of an 8-inch round cake pan with parchment paper and lightly grease the sides with a little of the butter.

In a medium bowl, crack the eggs and whisk them together until fully combined and slightly frothy, about 30 seconds.

Melt the remaining butter in a small saucepan over low heat or in the microwave in 10-second bursts. Let it cool for 1 minute, then whisk it into the eggs along with the white sugar until the mixture is smooth.

Add the coconut flour, baking powder, and salt to the egg mixture. Whisk vigorously to combine — the batter will be slightly thick and may have small lumps. Let rest for 5 minutes so the coconut flour fully hydrates.

Gradually pour in the whole milk while whisking constantly until you have a smooth, pourable batter with the consistency of thick pancake batter.

Wash the lemons thoroughly. Using a fine grater or zester, remove the bright yellow outer zest from both lemons, avoiding the bitter white pith. Fold the lemon zest gently into the batter with a spatula.

Pour the batter into the prepared cake pan and smooth the top with the spatula. Place in the preheated oven on the middle rack.

Bake for 28-30 minutes, until the top is lightly golden and a toothpick inserted into the center comes out clean. The edges should pull slightly away from the pan.

Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack.

While the cake is still slightly warm, wash and dry the fresh basil. Tear the leaves roughly with your hands and scatter them over the top of the cake just before serving for maximum fragrance.