Name: Coconut Flour Lemon Cake
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 teaspoon vanilla; ⅓ cup olive oil; 4 eggs; 1/4 tsp salt; 1 tablespoon baking powder; 1 tablespoon lemon zest; 1/3 cup maple syrup or sugar-free alternative; 2/3 cup coconut flour; ½ cup unsweetened almond milk; ⅛ cup lemon juice

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 coconut flour lemon cake is a low-carb, grain-free, and dairy-free version of a classic round lemon cake. Like the original, it is infused with lemony flavour in the forms of acidic and bright lemon juice, and fragrant lemon zest.

Eggs

Tree Nuts

Vegetarian

Mediterranean

Gluten Free

Lactose Free

Extracts

milliliter

vanilla extract

Oils

olive oil

gram

eggs

Seasonings

salt

Rising Agents

baking powder

Fresh Fruit

lemon

Syrup

maple syrup

Flour & Meal

coconut flour

Non Dairy Milk

unsweetened almond milk

Juice

lemon juice

Trans fatty acids

Vitamin K

Vitamins

Water

Calories

Carbohydrates

Cholesterol

Copper

Minerals

Selenium

Vitamin D

Riboflavin (B2)

Beta-cryptoxanthin

Dietary Folate Equivalents

Vitamin E

Protein

Dietary Fiber

Sugar

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Manganese

Vitamin A

Vitamin C

Thiamin (B1)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Lutein+zeaxanthin

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Perfect One-Bowl Lemon Birthday Sheet Cake

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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

Coconut Flour Lemon Cake

Baking Goods

Dairy

Produce

Condiment & Toppings

Beverages

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Coconut Flour Lemon Cake

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