Gluten-Free Lemon Cake Recipe Guide
A delicious and moist gluten-free lemon cake made with almond flour, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 2 cups almond flour
- 1/2 cup honey or maple syrup
- 4 large eggs
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, mix together the almond flour, baking powder, and salt.
- In another bowl, whisk the eggs, honey (or maple syrup), lemon juice, and lemon zest until well combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
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Notes
- For a sweeter cake, adjust the amount of honey or maple syrup.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- This cake can be served plain or with a dusting of powdered sugar.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 5g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg
Find it online: https://www.glutenfreez.com/gluten-free-lemon-cake-recipe-guide/