Almond Flour Lemon Cake

The Almond Flour Lemon Cake is a delightful creation that brings back fond memories of summer picnics and zesty family gatherings. I still remember the first time I baked this cake; the aroma of fresh lemons filled the kitchen, and my family couldn’t wait to get a slice! This cake is not just a treat; it’s a celebration of flavors, combining the nuttiness of almond flour with the tangy brightness of fresh lemons. Whether it’s a sunny afternoon or a cozy get-together, this cake has the power to elevate the moment.

Each bite of this Almond Flour Lemon Cake is a reminder of how simple ingredients can create something truly magical. It’s moist, light, and perfectly sweet, making it an excellent choice for any occasion. I’ve often made it for birthdays, brunches, and even as a simple dessert to enjoy with a cup of tea. The recipe is straightforward, and I genuinely believe that anyone can make it with ease.

What I love most about this cake is its versatility. It can be dressed up with a dusting of confectioner’s sweetener or paired with fresh fruits for an elegant touch. And if you’re watching your sugar intake, you can easily adapt it to be sugar-free without sacrificing taste. This is more than just a recipe; it’s a canvas for creativity. So let’s embrace the joy of baking together and discover how to make this beautiful cake!

Almond Flour Lemon Cake Shopping List

Understanding the philosophy behind the ingredients is crucial to the success of your Almond Flour Lemon Cake. Each component plays a vital role in creating a harmonious blend of flavors and texture. The star of the show, almond flour, gives the cake its rich flavor and moistness. Coupled with fresh lemons, avocado oil, and a hint of maple syrup, this cake becomes a delightful treat. Let’s take a closer look at each ingredient and how they contribute to this delicious masterpiece.

• 2/3 cup avocado oil: A healthy fat that provides moisture, making the cake rich and tender.
• 2/3 cup pure maple syrup: Natural sweetener that adds sweetness and a hint of caramel flavor.
• 3 lemons: Both zest and juice are used to infuse the cake with bright, tangy flavor.
• 3 large eggs: Essential for binding the ingredients and providing structure.
• 1 tsp pure vanilla extract: Optional but adds depth to the overall flavor profile.
• 3 cups almond flour: The main ingredient that gives the cake its unique texture and nutty flavor.
• ½ cup tapioca flour: Helps improve the texture and provides structure without gluten.
• 1 ½ tsp baking powder: Acts as a leavening agent to give the cake its rise.
• 1 tsp salt: Enhances the flavors and balances the sweetness.
• 1 cup confectioner’s sweetener: A sugar-free option for a guilt-free glaze.
• 2 Tbsp lemon juice or water: Used for adjusting the consistency of the batter.

Cooking Method for Almond Flour Lemon Cake

Now that we have gathered our ingredients, it’s time to dive into the cooking method for this delightful Almond Flour Lemon Cake. Don’t worry; I’ll walk you through each step, ensuring you know exactly what to look for at every stage. It’s easier than you think, and the end result will be so rewarding!

1. Preheat your oven to 350 degrees Fahrenheit. This is crucial for ensuring that your cake bakes evenly. While the oven is heating, take an 8-inch springform cake pan and line the bottom with a circle of parchment paper. This will help prevent sticking and make it easier to remove the cake later.
2. In a large mixing bowl, whisk together the avocado oil, pure maple syrup, eggs, lemon juice, lemon zest, and vanilla extract. Make sure everything is well-combined, and you should see a smooth, glossy mixture. The freshness of the lemons should be evident as you mix.
3. In a separate bowl, stir together the almond flour, tapioca flour, baking powder, and salt. This step is important for evenly distributing the leavening agents before combining with the wet ingredients.
4. Gently transfer the dry ingredients to the bowl with the wet ingredients. Mix well until a smooth batter forms. You’re looking for a thick, pourable consistency. It should be free of lumps but not overmixed; this will keep your cake tender.
5. Pour the cake batter into the prepared springform cake pan. To prevent the top of the cake from browning too quickly, cover it with foil. This allows the cake to steam slightly while baking, keeping it moist.
6. Place the pan in the preheated oven and bake for 30 minutes with the foil on. When the time is up, carefully remove the foil. Continue to bake for another 15 to 25 minutes. The cake is done when a toothpick inserted into the center comes out clean.
7. To ensure the cake is fully cooked, check that it has reached an internal temperature of 190 degrees Fahrenheit. You can do this by inserting an instant-read thermometer into the center of the cake.
8. Once baked, allow the cake to cool in the pan for a few minutes before carefully releasing it from the mold. Let it cool completely on a wire rack. This step is key to maintaining the cake’s moisture and texture.

Things Worth Knowing

Tips and Tricks about Almond Flour Lemon Cake

Here are some helpful tips and tricks to ensure your Almond Flour Lemon Cake turns out perfectly every time. Whether you’re a novice baker or a seasoned pro, these insights can enhance your baking experience.

• Storage: To keep leftovers fresh, store the cake in an airtight container at room temperature for up to three days.
• Freezing: You can freeze slices of the Almond Flour Lemon Cake for up to three months. Just wrap them tightly in plastic wrap and then foil.
• Pairing: This cake pairs beautifully with a cup of tea or coffee, making it a perfect afternoon snack.
• Serving suggestion: Top with fresh berries or a dollop of whipped cream for an extra special treat!
• Variations: For a twist, try adding poppy seeds to the batter or a glaze made from lemon juice and sweetener.

What to Serve With Almond Flour Lemon Cake

Wondering what to serve alongside your Almond Flour Lemon Cake? There are numerous delightful options that can enhance your baking experience. Here are some ideas:

• Fresh Fruits: Pair slices of the cake with a medley of seasonal fruits like strawberries, blueberries, or raspberries. Their natural sweetness complements the tangy lemon flavor beautifully.
• Tea: This cake is perfect for afternoon tea. Consider serving it with a light herbal or green tea for a refreshing match.
• Whipped Cream: A dollop of lightly sweetened whipped cream adds a luxurious touch, making it feel even more special.
• Ice Cream: Serve warm slices with a scoop of vanilla or lemon sorbet for a refreshing dessert option.
• Nutty Crunch: A sprinkle of chopped nuts on top enhances flavor and adds a delightful crunch that contrasts with the soft cake.
• Cheese Pairing: For a savory twist, serve with a slice of soft cheese like goat cheese or cream cheese, which balances the sweetness.

FAQ

Conclusion

The Almond Flour Lemon Cake is a delightful dessert that brings joy and flavor to any occasion. With its light, zesty flavor and moist texture, it’s a cake that everyone will adore. I encourage you to try baking this cake in your own kitchen and experience the wonderful flavors it offers!

Almond Flour Lemon Cake

The ultimate comfort food, Almond Flour Lemon Cake is a moist, flavorful dessert that combines the nutty taste of almond flour with the zest of fresh lemons. Perfectly sweetened, this cake is an easy weeknight treat that everyone will love. Make it tonight and indulge in a slice of sunshine!

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Servings: 1 cake

Course: Desserts

Cuisine: General

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 2/3 cup Avocado Oil
• 2/3 cup Pure Maple Syrup
• 3 large Lemons zested and juiced (about ⅓ cup of juice and over 1 Tbsp of zest)
• 3 large Eggs
• 1 tsp Pure Vanilla Extract optional
• 3 cups Almond Flour
• ½ cup Tapioca Flour
• 1 1/2 tsp Baking Powder
• 1 tsp Salt
• 1 cup Confectioner’s Sweetener
• 2 Tbsp Lemon Juice or water

Equipment

• 8-inch Springform Cake Pan

Method

 

1. Preheat the oven to 350 degrees Fahrenheit and line an 8-inch springform cake pan with a circle of parchment paper.
2. In a large bowl, whisk together the avocado oil, pure maple syrup, eggs, lemon juice, lemon zest, and vanilla extract until everything is well-combined.
3. In a separate bowl, stir together the dry ingredients (almond flour, tapioca flour, baking powder, and salt) until combined.
4. Transfer the dry ingredients to the bowl with the wet ingredients and mix well until a smooth batter forms.
5. Pour the cake batter into the prepared pan and cover it with foil (this will prevent the top of the cake from getting darker than golden brown). Bake for 30 minutes with the foil on, then remove the foil and bake for another 15 to 25 minutes, or until the cake tests clean.
6. Allow the cake to cool completely before releasing it from the cake pan.

Notes

• Tip 1: You can also use olive oil (you will be able to taste the flavor) or 14 tablespoons of melted butter (just under 1 cup).
• Tip 2: Use sugar-free confectioner’s sweetener for a sugar-free glaze.
• Tip 3: If you like preparing cake batter in a blender, food processor, or electric mixer, feel free to toss all of the ingredients into either option and process until the cake batter forms.

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Meet Sadie Mitchell

The Mood Catcher I’m our lead photographer, but my camera is just another tool in the kitchen, right next to my knife and whisk! I am obsessed with capturing the feeling of a meal the steam rising off a bowl or the golden light on a loaf of bread. I cook and style every shoot with the team, ensuring that the photo tells you exactly how cozy and delicious the food will taste.