Gluten Free Lemon and Almond Cake
This gluten free lemon and almond cake is moist, light, and full of bright citrus flavor. Made with almond flour, fresh lemon juice, and simple pantry staples, this elegant cake is naturally gluten free and perfect for dessert, brunch, or special occasions.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 cups almond flour
- 3 large eggs
- 3/4 cup granulated sugar
- Zest of 2 lemons
- 1/4 cup fresh lemon juice
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 cup olive oil or melted butter
- Powdered sugar, for dusting (optional)
Instructions
- Preheat your oven to 175°C (350°F). Grease an 8-inch round cake pan and line the bottom with parchment paper.
- In a large mixing bowl, whisk together the eggs and granulated sugar until pale and slightly thickened.
- Add the lemon zest, lemon juice, and vanilla extract. Mix until combined.
- Stir in the almond flour, baking powder, and salt until a smooth batter forms.
- Gently fold in the olive oil or melted butter until fully incorporated.
- Pour the batter into the prepared cake pan and smooth the top evenly.
- Bake for 30–35 minutes, or until the cake is golden and 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.
- Dust with powdered sugar before serving, if desired.
Notes
For extra texture, sprinkle sliced almonds over the top before baking.You can substitute orange zest and juice for lemon for a different citrus variation.A simple lemon glaze made with powdered sugar and lemon juice makes a lovely topping.Almond meal can be used instead of almond flour, though the texture will be denser.For a dairy-free version, use olive oil instead of melted butter.
Find it online: https://cookibly.com/gluten-free-lemon-and-almond-cake/
