Gluten-Free Lemon Lavender Summer Cake
A delightful and refreshing cake perfect for summer gatherings, infused with the flavors of lemon and lavender.
- 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
- 1 ½ cups almond flour
- ½ cup coconut flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 4 large eggs
- ½ cup unsalted butter, melted
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 tablespoon dried culinary lavender
- 1 teaspoon vanilla extract
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, coconut flour, sugar, baking powder, and salt.
- In another bowl, whisk the eggs, melted butter, lemon juice, lemon zest, lavender, and vanilla extract 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 into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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Notes
- Ensure to use culinary lavender for flavoring.
- This cake can be served with a lemon glaze or whipped cream.
- Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg