Meyer Lemon Cake

1 cup Cake Flour
1/3 cup Almond Flour
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/8 tsp Kosher Salt
1-1/2 sticks Unsalted Butter
1 cup Sugar
2 Eggs
Zest of 2 Meyer Lemons
1 tsp Vanilla Extract
2/3 cup Sour Cream

Preheat the oven to 350 degrees.

Butter and flour a nine inch spring form pan. In a bowl, combine all of the dry ingredients and reserve.

Cream the butter and the sugar in a mixer until light and fluffy.

Add the eggs one at a time, allowing them to thoroughly incorporate before adding the next.

Add the lemon zest and the vanilla extract.

Gradually add the dry ingredients to the butter, sugar, egg mixture while the machine is on low speed.

Fold in the sour cream and pour the batter into the spring form pan.

Bake in the center rack of the oven for about 35 to 45 minutes, or until a toothpick inserted into the center comes out clean.

Remove the cake from the spring form pan and allow to cool on a rack.

Serve with Oakville's pluot preserves and sweetened creme fraiche.