Place oven rack in the center position and preheat to 350 degrees. Spray an 8 inch round cake pan with nonstick cooking spray, and sprinkle 1 tablespoon LC-Natural Sweet White around the bottom and edges.
In a large bowl, beat eggs until frothy. Add vanilla extract and 1/4 cup tap water to the bowl and beat to combine.
In a medium bowl, mix the LC-Blanched Almond Meal, remaining 3/4 cup LC-Natural Sweet White and baking powder, then beat this dry ingredient mixture into the wet ingredient mixture until all are combined.
Pour the finished batter into the prepared cake pan and bake 30-35 minutes, or until center is firm and springy. A toothpick inserted into the center should come out mostly clean.
Cool on a wire rack for 30 minutes before refrigerating for at least 2 hours. Turn pan upside down and shake to release cake. Frost with the LC-Vanilla Frosting Mix, cut into 12 slices and serve.
Variation: While you could double the recipe to make a two layer cake, almond flour is very filling and satisfying, so we simply cut the one layer of this recipe in half horizontally using a long bread knife to make two layers.
