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–+ servings
Classic almond flour lemon cake with a moist texture and lemon zest topping
Serine Milo

Classic Almond Flour Lemon Cake

A delightful dessert that combines the nutty richness of almond flour with the bright, tangy flavor of lemon, creating a moist and refreshing cake that is naturally gluten-free.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Gluten-Free
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 2 cups almond flour Be sure it’s finely ground for best texture.
  • 1/2 cup coconut sugar or granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
Wet Ingredients
  • 3 large eggs
  • 1/4 cup coconut oil, melted or unsalted butter Feel free to substitute with vegetable oil or butter if preferred.
  • 1/4 cup honey or maple syrup For an extra sweet touch.
  • Zest of 2 lemons Don’t skip this, it adds that punch of flavor!
  • 1 Juice of 1 lemon lemon About 1/4 cup.
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with coconut oil or line it with parchment paper.
  2. In a large mixing bowl, combine the almond flour, coconut sugar, baking powder, and salt. Whisk together thoroughly to aerate the flour.
  3. Create a well in the center and add the eggs, melted coconut oil, honey, lemon zest, lemon juice, and vanilla extract. Blend until smooth.
Baking
  1. Pour the batter into the prepared cake pan and level it out gently. Bake for about 25-30 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
Cooling
  1. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 20gProtein: 5gFat: 18gSaturated Fat: 6gSodium: 200mgFiber: 3gSugar: 8g

Notes

For celebrations, serve with whipped cream or ice cream, garnished with berries and lemon zest. For afternoon tea, pair with chamomile or Earl Grey. For picnics, wrap slices in parchment and enjoy with fresh fruit.

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