Description
This Moist and Zesty Grain-Free Italian Lemon Cake with Almond Flour is a delightful, gluten-free dessert bursting with fresh lemon flavor. Made with almond and coconut flours, it offers a tender crumb and a naturally sweet taste balanced by a tangy lemon glaze. Perfect for those seeking a grain-free treat that doesn’t skimp on flavor.
Ingredients
Scale
Cake
- 2 cups almond flour
- ½ cup coconut flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup honey or maple syrup
- 4 large eggs
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- Juice of 2 lemons
- ½ cup Greek yogurt or coconut yogurt
Lemon Glaze
- 1 cup powdered sugar (or powdered erythritol for a sugar-free option)
- 3 tablespoons fresh lemon juice
- ½ teaspoon vanilla extract
Instructions
- Preheat the Oven. Preheat your oven to 350°F (175°C). Grease and line a cake pan with parchment paper to ensure easy removal of the cake after baking.
- Combine Dry Ingredients. In a medium bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, and salt to mix all dry components evenly.
- Cream Butter and Sweetener. In a separate bowl, beat the softened unsalted butter with honey or maple syrup until the mixture becomes creamy and well combined.
- Add Eggs and Flavorings. Add the eggs one at a time to the butter mixture, mixing well after each addition. Then stir in the vanilla extract, lemon zest, and lemon juice to infuse the batter with vibrant lemon flavor.
- Incorporate Yogurt. Mix in the Greek yogurt or coconut yogurt until the batter is smooth, adding moisture and slight tanginess to the cake.
- Combine Wet and Dry Ingredients. Gradually fold the dry flour mixture into the wet ingredients until the batter is well blended but do not overmix to maintain the cake’s tenderness.
- Pour Batter into Pan. Pour the prepared batter into the lined cake pan and smooth the top for even baking.
- Bake the Cake. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully cooked.
- Cool the Cake. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely, preventing sogginess from steam.
- Prepare the Lemon Glaze. Whisk together the powdered sugar, fresh lemon juice, and vanilla extract until smooth and pourable.
- Glaze and Set. Drizzle the lemon glaze over the cooled cake and allow it to set before slicing and serving for a perfect zesty finish.
Notes
- For a sugar-free option, substitute powdered sugar in the glaze with powdered erythritol.
- If you prefer a dairy-free cake, use coconut yogurt instead of Greek yogurt.
- Be careful not to overmix the batter to keep the cake light and tender.
- Use fresh lemons for the best flavor in zest and juice.
- The cake can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
