Lemon Olive Oil Cake with Honey Meringue | Heinen's Grocery Store

Ingredients

• 2/3 cup (150g) Bob’s Red Mill whole wheat flour
• 1/8 cup (36g) Bob’s Red Mill arrowroot starch
• 1 tsp. baking powder
• ¼ tsp. baking soda
• 2 Heinen’s large cage free eggs, at room temperature
• ¾ cup Heinen’s honey
• ¼ cup Heinen’s extra virgin olive oil, plus more for the pan
• ¼ cup yogurt
• Zest of 1 lemon (about 1 tsp.), plus more for the topping
• 3 Tbsp. lemon juice
• 3 Tbsp. lemon juice ½ tsp. sea salt
• 3 Heinen’s cage free egg whites, at room temperature
• ¼ cup Heinen’s honey
• A pinch of sea salt
• 2 Tbsp. lemon juice