Imagine a cake so moist, so delightfully tangy, and so incredibly satisfying that you won't believe it's gluten-free. This Lemon Almond Flour Cake is not just a dessert; it's a culinary masterpiece that proves healthy eating can be absolutely delicious. With its bright citrus notes, tender crumb, and nutritious almond flour base, this cake is about to become your new obsession – perfect for those seeking a guilt-free treat that doesn't compromise on flavor or texture.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Gluten Free
Serves: 8 servings
Ingredients
- 2 cups almond flour
- 1/2 cup coconut sugar
- 1/4 cup honey or maple syrup
- 3 large eggs
- 1/4 cup lemon juice
- 1 tsp baking powder
- 1/4 tsp salt
- Zest of 1 lemon
Instructions
- Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan with butter or line with parchment paper to prevent sticking.
- In a large mixing bowl, combine the almond flour, baking powder, and salt. Whisk together until well incorporated and free of any lumps.
- In a separate bowl, cream together the coconut sugar, honey (or maple syrup), and lemon zest until the mixture becomes smooth and slightly fluffy.
- Add the eggs one at a time to the sugar mixture, beating well after each addition to ensure a smooth and consistent batter.
- Pour in the fresh lemon juice and mix thoroughly to combine all wet ingredients.
- Gradually fold the dry ingredients into the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can make the cake dense.
- Transfer the batter to the prepared cake pan, smoothing the top with a spatula to ensure an even distribution.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Remove from the oven and let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Optional: Dust with powdered sugar or top with a light lemon glaze before serving.
- Slice and serve at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Tips
- Room Temperature Ingredients: Ensure your eggs and other wet ingredients are at room temperature for better incorporation and a smoother batter.
- Measure Almond Flour Carefully: Almond flour can be dense, so spoon it into your measuring cup and level it off for accurate measurements.
- Don't Overmix: Gently fold the ingredients together to keep the cake light and fluffy. Overmixing can lead to a dense, tough texture.
- Check for Doneness: Use the toothpick test – it should come out clean with just a few moist crumbs when the cake is perfectly baked.
- Cooling is Crucial: Allow the cake to cool completely before adding any glaze or powdered sugar to prevent sogginess.
- Storage Tip: This cake stays moist for up to 3 days when stored in an airtight container in the refrigerator.
- Customize Your Cake: Experiment with adding fresh berries or a light lemon glaze for an extra flavor boost!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 18g
Protein: 10g
Fat: 22g
Saturated Fat: 3g
Cholesterol: 75mg
