Last night, Mary Graham Children’s Foundation and The Lucas Winery hosted their first annual Vineyard Toast – Wine Tasting and Food Pairing, benefiting the Mary Graham Trade School and College Scholarship Program. Chef Warren Ito prepared delicious, melt-in-your-mouth braised short ribs, Angelina’s donated pesto pasta and beef brochettes and I supplied dessert. Here is the recipe for the featured Lemon Cake.

Lemon Cake

2          cups all-purpose flour
1/4      cup almond meal
1/2      teaspoon baking powder
1/2      teaspoon cream of tartar
1/4      teaspoon sea salt
3          large eggs
2          cups sugar
1          cup extra virgin olive oil
1          cup lemon yogurt
1/4      teaspoon pure lemon extract
1/4      cup sweetened shredded coconut, lightly toasted, optional
For Glaze:
1/4      cup white chocolate chips
1          cup powdered sugar
4-5      tablespoons fresh lemon juice

Preheat oven to 350° F.  Grease a 9×13” pan with baking spray.
Combine, Gluten Free Focaccia Mix, almond meal, baking soda and cream of tartar. Set aside.
Beat eggs and sugar on high for 5 minutes. Stir in oil, yogurt and extract until well incorporated.
Stir dry ingredients into batter. Do not overmix! Stir in toasted coconut.Pour batter into prepared pan.
Bake for 35 to 40 minutes or until a knife inserted in the middle comes out with moist crumbs.
Remove from oven and let cool on a wire rack.
For Glaze:
Melt white chocolate chips. Stir in powdered sugar and lemon juice – adjusting sugar and juice until desired consistency.
For Gluten Free Option: Substitute 2 cups A Tavola Together Gluten Free Focaccia Mix and omit salt.
Cook, Eat, Laugh…Claudia