This Gluten-Free Lemon Cake is a light and refreshing dessert that combines the vibrant flavors of lemon with the nutty richness of almond flour. Perfect for those on a gluten-free diet, this cake is easy to make with simple ingredients like Bob’s Red Mill Almond Flour, eggs, sugar, and lemon. The cake is topped with a smooth lemon glaze, making it a great treat for any occasion, from birthday parties to holiday gatherings. Optional garnishes of sugared blueberries and fresh lemon slices add extra flavor and a beautiful finishing touch.

Ingredients
For the Gluten-Free Lemon Cake:
- 2 1/4 cups Bob’s Red Mill Almond Flour
- 3/4 cup sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 tablespoons lemon zest (approximately 2 lemons)
- 1 1/2 tablespoons fresh lemon juice
- 1 1/2 teaspoons Singing Dog Vanilla Extract
- 6 large eggs, room temperature (separated into yolks and whites)
- 1 cup fresh blueberries (optional, for garnish)
For the Lemon Glaze:
- 1 1/2 cups powdered sugar (sifted)
- 2 1/4 tablespoons heavy cream
- 1 1/2 tablespoons fresh lemon juice
Instructions
For the Cake:
- Preheat your oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly coat the sides with coconut oil.
- In a medium bowl, whisk together the almond flour, baking powder, and salt. Set aside.
- In a large mixing bowl, combine the egg yolks, lemon zest, vanilla extract, sugar, and lemon juice. Mix on medium speed for about 1 minute until well combined. Gradually add the dry ingredients and mix until just incorporated.
- In a separate bowl, whisk the egg whites on medium-high speed for 3 to 4 minutes until stiff peaks form.
- Gently fold half of the beaten egg whites into the batter using a rubber spatula. Once incorporated, fold in the remaining egg whites until the batter is smooth and airy.
- Pour the batter into the prepared springform pan and spread it evenly. Bake for 25 to 28 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes. Carefully remove the cake from the pan and transfer it to a wire cooling rack. Place parchment paper under the rack to catch any glaze drips.
For the Lemon Glaze:
- Sift the powdered sugar into a mixing bowl to remove any lumps.
- Add the heavy cream and lemon juice to the powdered sugar. Stir until the glaze is smooth and free of clumps.
- Drizzle the glaze evenly over the cooled cake, smoothing it out gently with a spatula if needed.
- Garnish with sugared blueberries and lemon slices if desired. Slice and serve!
Why You’ll Love This Recipe
This gluten-free lemon drizzle cake is bursting with citrus flavor, thanks to fresh lemon zest and juice. The almond flour base makes it moist and naturally gluten-free, while the light and airy texture comes from whipped egg whites. The tangy lemon glaze adds the perfect finishing touch, making this cake irresistible for any occasion.
Tips
- Room Temperature Ingredients: Ensure the eggs are at room temperature for easier whipping and better incorporation.
- Beat Egg Whites Correctly: Make sure the bowl and whisk for the egg whites are clean and free of grease to achieve stiff peaks.
- Use Fresh Lemons: Freshly squeezed lemon juice and zest give the cake its vibrant citrus flavor.
- Prevent Overmixing: Gently fold in the egg whites to keep the batter light and airy.
Variations and Substitutions
- Dairy-Free Option: Substitute heavy cream with coconut cream in the glaze.
- Sugar Substitutes: Use coconut sugar or a granulated sugar substitute for the cake, and powdered erythritol for the glaze.
- Fruit Additions: Add fresh raspberries or blackberries to the batter for a fruity twist.
- Nut-Free Option: Replace almond flour with a gluten-free all-purpose flour blend, but note the texture may vary.
FAQs
Q: Can I make this cake ahead of time? Yes, you can bake the cake a day in advance. Store it in an airtight container at room temperature and glaze it just before serving.
Q: How do I store leftovers? Store leftover cake in an airtight container in the refrigerator for up to 4 days. Allow it to come to room temperature before serving.
Q: Can I freeze this cake? Yes! Wrap the cake tightly in plastic wrap and aluminum foil before freezing for up to 2 months. Thaw in the refrigerator overnight and glaze after thawing.
Serving and Suggestions
Serve this gluten-free lemon drizzle cake as a light dessert or an afternoon tea treat. Pair it with a cup of herbal tea, coffee, or a refreshing glass of lemonade. For special occasions, dress it up with sugared blueberries, fresh mint, or a dollop of whipped cream. This cake is perfect for spring gatherings, Easter celebrations, or any time you crave a tangy-sweet dessert!
Gluten-Free Lemon Drizzle Cake Recipe
8
servings10
minutes28
minutesIngredients
For the Gluten-Free Lemon Cake:
2 1/4 cups Bob’s Red Mill Almond Flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons lemon zest (approximately 2 lemons)
1 1/2 tablespoons fresh lemon juice
1 1/2 teaspoons Singing Dog Vanilla Extract
6 large eggs, room temperature (separated into yolks and whites)
1 cup fresh blueberries (optional, for garnish)
For the Lemon Glaze:
1 1/2 cups powdered sugar (sifted)
2 1/4 tablespoons heavy cream
1 1/2 tablespoons fresh lemon juice
Directions
- For the Cake:
- Preheat your oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly coat the sides with coconut oil.
- In a medium bowl, whisk together the almond flour, baking powder, and salt. Set aside.
- In a large mixing bowl, combine the egg yolks, lemon zest, vanilla extract, sugar, and lemon juice. Mix on medium speed for about 1 minute until well combined. Gradually add the dry ingredients and mix until just incorporated.
- In a separate bowl, whisk the egg whites on medium-high speed for 3 to 4 minutes until stiff peaks form.
- Gently fold half of the beaten egg whites into the batter using a rubber spatula. Once incorporated, fold in the remaining egg whites until the batter is smooth and airy.
- Pour the batter into the prepared springform pan and spread it evenly. Bake for 25 to 28 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes. Carefully remove the cake from the pan and transfer it to a wire cooling rack. Place parchment paper under the rack to catch any glaze drips.
- For the Lemon Glaze:
- Sift the powdered sugar into a mixing bowl to remove any lumps.
- Add the heavy cream and lemon juice to the powdered sugar. Stir until the glaze is smooth and free of clumps.
- Drizzle the glaze evenly over the cooled cake, smoothing it out gently with a spatula if needed.
- Garnish with sugared blueberries and lemon slices if desired. Slice and serve!
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