Perfect Almond Flour Lemon Cake
Almond flour lemon cake is moist, fragrant with lemon. You can justify eating it for breakfast with a cup of coffee or serve it with seasonal fruit or frosting. This gluten free cake is so much easier to make than you think. You can whip it up in no time. You are going to love it! This amazing lemon cake is gluten free and dairy free, fluffy and tender.
Prep time: 15 minutes
Bake time: 50 minutes
Cool: 1 hour
Total time: 2 hours 5 minutes
Yields: 16 slices
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--------------------------------- RECIPE -----------------------------------
Ingredients
5 Eggs at room temperature
1/2 cup (100 g) honey
1/2 cup (113 g) melted butter
2 cups (220 g) Almond Flour
1/4 cup (35 g) Coconut Flour
1/4 teaspoon salt
1 tablespoon (16 g) Baking Powder
1/4 cup (60 g) Lemon Juice
1/2 tablespoon Lemon Zest (of 1 medium lemon)
Lemon glazing (optional)
Instructions
Preheat oven to 400 F (200 C). Line a 8x4 inch loaf pan with a piece of parchment paper. Slightly oil the paper to make sure the pound cake doesn't stick to the pan. Set aside.
In a medium mixing bowl, whisk together eggs, honey, melted butter, lemon zest, salt and lemon juice.
NOTE! Ensure that your butter is not burning hot, or it will 'cook' the eggs and create lumps. All your ingredients must be roughly at the same temperature, think room temperature, especially the eggs and lemon juice. Cold ingredients just out of the fridge will solidify the butter creating lumps. Set aside.
In a different large mixing bowl, whisk together the almond flour, coconut flour, and baking powder. Stir to combine the flours evenly.
Pour the liquid ingredients onto the dry ingredients.
Stir all the ingredients together with a spatula until it forms a thick batter. Combine for at least 2 minutes to make sure the coconut flour fiber absorbs the moisture.
Transfer the batter onto the loaf pan.
Place the loaf pan in the center of your oven and bake at 400 F (200 C), for 15 minutes. After 15 minutes, decrease the temperature to 160°C (320°F) and cover the loaf pan with a loose piece of foil. This will prevent the top from burning, and the middle will bake slowly. Keep baking for 45-60 minutes in total, or until a toothpick inserted in the center of the pound cake comes out with little to no crumbs on it.
Cool for 10 minutes in the loaf pan, then lift out the pound cake from the pan using the parchment paper.
Transfer to a cooling rack to cool completely. It is a thick cake, and it usually takes 3 hours to fully cool. Be patient and add the lemon glazing on the cake when it reaches room temperature, not before!
ENJOY!
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