Preheat the oven at 375°F and grease a bread pan.
In a medium bowl, mix together the dry ingredients and set aside.
In a separate bowl, beat the egg whites until firm peaks form.
Fold the egg yolks into the whipped whites with a rubber spatula.
Gently fold in the melted butter, almond milk, vanilla, and lemon extract.
Slowly fold in the dry ingredients slowly and mix until batter is homogeneous.
Bake for 40 minutes or until done.
Note: You can test to see if it is done by inserting a toothpick into the center. If the toothpick comes out clean, it is done.
Allow the cake to cool for 30 minutes before frosting.
In a medium bowl, mix together all frosting ingredients.
Note: It should have a thin, glaze-like texture.
Pour frosting onto the cake and refrigerate for 10 minutes.
14 servings
1 piece
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
