Gluten Free Lemon Cake Recipe

Recipe By Slurrp

This gluten-free lemon cake is a light and refreshing dessert that is perfect for any occasion. Made with almond flour and fresh lemon juice, it has a delicate texture and a tangy citrus flavor. Topped with a zesty lemon glaze, this cake is a delightful treat for those with gluten sensitivities or anyone who loves lemon desserts.

4.7
30 Rating -
Rate
Eggdiet
1hr 10minstotal
1hr 10m.total
Gluten Free Lemon Cake
plan
Bookmark

ingredients serve

Ingredients for Gluten Free Lemon Cake Recipe

  • 0.17 cup Almond Flour
  • 0.08 teaspoon Baking Powder
  • 1/50 teaspoon Salt
  • 1/25 cup Unsalted Butter, Softened
  • 0.08 cup Granulated Sugar
  • 1/4 Large Eggs
  • 1/50 cup Fresh Lemon Juice
  • 0.08 tablespoon Lemon Zest
  • 0.08 teaspoon Vanilla Extract
  • as required For The Lemon Glaze
  • 0.08 cup Powdered Sugar
  • 0.17 tablespoon Fresh Lemon Juice

Directions: Gluten Free Lemon Cake Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 350掳F and grease a cake pan.
  • STEP 2.In a mixing bowl, whisk together almond flour, baking powder, and salt.
  • STEP 3.In another bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
  • STEP 4.Add lemon juice, lemon zest, and vanilla extract to the butter mixture. Mix until well combined.
  • STEP 5.Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  • STEP 6.Pour the batter into the prepared cake pan and smooth the top.
  • STEP 7.Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  • STEP 8.Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
  • STEP 9.Once the cake is cooled, drizzle the lemon glaze over the top.
  • STEP 10.Slice and serve the gluten-free lemon cake.

Cooking Tips

  • Make sure to use fresh lemon juice and zest for the best flavor.
  • If you don't have almond flour, you can substitute it with a gluten-free flour blend.
  • For an extra burst of lemon flavor, you can add a few drops of lemon extract to the batter.

Storage and Serving

  • Store the gluten-free lemon cake in an airtight container at room temperature for up to 3 days.
  • Serve the cake as is or with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition
value
568
calories per serving
37 g Fat15 g Protein42 g Carbs11 g FiberOther

Current Totals

  • Fat
    37g
  • Protein
    15g
  • Carbs
    42g
  • Fiber
    11g

MacroNutrients

  • Carbs
    42g
  • Protein
    15g
  • Fiber
    11g

Fats

  • Fat
    37g

Vitamins & Minerals

  • Calcium
    151mg
  • Iron
    7mg
  • Vitamin A
    7mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    5mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    58mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    25mg
  • Vitamin E
    12mg
  • Copper
    < 1mcg
  • Magnesium
    168mg
  • Manganese
    1mg
  • Phosphorus
    316mg
  • Selenium
    19mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp