Description
A bright, zesty, and tender gluten-free lemon cake made with almond flour, fresh lemon juice, and a sweet glaze. Perfect for any occasion, it’s naturally gluten-free and bursting with citrus flavor.
Ingredients
Scale
- 2 cups almond flour
- 4 large eggs
- Zest of 2 lemons
- 1/4 cup fresh lemon juice
- 1 1/2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 3/4 cup granulated sugar
- 1/3 cup melted butter
- 1 cup powdered sugar (for glaze)
Instructions
- Preheat your oven to 350°F (175°C). Line an 8-inch cake pan with parchment paper and lightly grease the sides.
- In one bowl, whisk together almond flour and baking powder.
- In another bowl, beat the eggs with sugar, lemon zest, lemon juice, vanilla extract, and melted butter until smooth.
- Combine the wet and dry ingredients and mix until fully incorporated. Let the batter rest for 5 minutes.
- Pour the batter into the prepared cake pan and smooth the top. Tap gently to release air bubbles.
- Bake for 25–30 minutes or until a toothpick comes out clean. Edges should be golden.
- Allow the cake to cool completely on a wire rack.
- Mix powdered sugar with a bit of lemon juice to form a glaze. Drizzle over the cooled cake.
- Slice and serve.
Notes
- Use room-temperature eggs for best texture.
- Don’t overbake to keep the cake moist.
- The cake flavor deepens after a day — it’s even better the next day!
- Freeze leftovers in individual slices for quick treats.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 21g
- Sodium: 75mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 75mg
Keywords: gluten-free lemon cake, almond flour cake, lemon dessert, gluten free baking, citrus cake