Name: Almond Flour Lemon Cake Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 110 min
Ingredients: 4 large eggs; 1 ¾ cups almond flour; 1 teaspoon baking powder; 1 cup berries; 2 tablespoons lemon zest; 1 teaspoon vanilla extract; 1 cup maple whipped cream; ½ cup maple syrup; 1 teaspoon lemon juice; ¼ teaspoon kosher salt; 1 tablespoon cornstarch; ½ teaspoon almond extract

Lemon Cake

What kind of lemons should I use for lemon cake?

How do I make my lemon cake moist and fluffy?

How do I prevent my lemon cake from sinking in the middle?

How do I make my lemon cake more flavorful?

This Almond Flour Lemon Cake recipe is an easy to make flourless cake that can be served by itself or with whipped cream and berries on top. Light, fluffy and refreshing, it is also a gluten free, grain free and paleo-friendly cake that is perfect for spring and summer.

Milk

Eggs

Tree Nuts

Gluten Free

Lactose Free

Mediterranean

Vegetarian

gram

eggs

Flour & Meal

almond flour

Rising Agents

baking powder

Fresh Fruit

mixed berries

lemon

Extracts

milliliter

vanilla extract

Dessert Toppings

whipped cream

Syrup

maple syrup

Juice

lemon juice

Seasonings

Coarse Salt

cornstarch

almond extract

Water

Calories

Dietary Folate Equivalents

Trans fatty acids

Cholesterol

Calcium

Minerals

Magnesium

Zinc

Copper

Manganese

Vitamin D

Vitamins

Vitamin K

Thiamin (B1)

Lutein+zeaxanthin

Vitamin A

Total polyunsaturated fatty acids

Selenium

Phosphorus

Sodium

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Beta-carotene

Beta-cryptoxanthin

Saturated Fat

Total monounsaturated fatty acids

Carbohydrates

Protein

Dietary Fiber

Sugar

Iron

Potassium

Vitamin C

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Lemon Cake Roll

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Lemon Sour Cream Cake

The cake is packed with sweet, juicy blueberries and while there’s lemon in the batter, it’s the lemon glaze that really brings out the tartly-sweet lemon flavor that complements the blueberries so well. This easy, no-mixer cake is soft, moist, fluffy, and dense enough to be satisfying without being heavy. I love this cake base because cakes always turn out supremely moist, springy, and fluffy thanks to buttermilk, sour cream, and oil. I used a 6-cup Bundt pan, and the recipe works in an 8-inch square pan, baked for approximately the same duration. You could likely double the recipe and bake in a standard 12-cup Bundt, and you’ll need to increase the baking time, but I haven’t tried. I used frozen blueberries and if you have fresh, they’d be lovely and you’ll likely need to reduce the baking time.

Blueberry Lemon Cake with Lemon Glaze

Almond Flour Lemon Cake Recipe

Dairy

Baking Goods

Produce

Condiment & Toppings

Beverages

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