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Absolutely delicious! I've made it twice, the first time using weights, the second time using volumes. Don't omit the lemon zest, it's the non-icing in the cake.<br/>I can't do dairy, so I used almond milk and lard instead of butter. I tried using largely coconut oil the first time, but it wasn't as good.<br/>It will become one of my goto cake recipes, as it is gluten free. (Well, provided you can find safe nuts and buckwheat.) I also used a fairly coarse buckwheat flour, but it still comes out nice and fluffy.