Gluten-Free Lemon Drizzle Cake
This gluten and grain-free lemon cake is made with almond flour and has a moist, tender texture and bright lemon flavor. The lemon glaze adds even more bright, summery flavor to the cake!
Servings: 8
Calories: 415kcal
Equipment
Ingredients
For the Gluten-Free Lemon Cake
- 2 ¼ cups Bob's Red Mill Almond Flour
- ¾ cups sugar
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- 3 tablespoon lemon zest about 2 lemons
- 1 ½ tablespoon lemon juice
- 1 ½ teaspoon Singing Dog Vanilla extract
- 6 eggs room temperature - yolk and white separated
- 1 cup blueberries optional for garnish
For the Lemon Glaze
- 1 ½ cups powdered sugar
- 2 ¼ tablespoon heavy cream
- 1 ½ tbsp lemon juice
Instructions
For the Cake
- Preheat the oven to 350 degrees. Line the bottom of a 9-inch springform pan with parchment paper and coat the sides with coconut oil.
- Combine the almond flour, salt, and baking powder in a medium bowl and set aside.
- Mix the egg yolk, lemon zest, vanilla extract, sugar, and lemon juice on medium speed for about a minute. Add the dry ingredients and mix again on medium until just combined.
- Whisk the egg whites on medium-high for 3 to 4 minutes in another bowl until foamy, stiff peaks form.
- Gently fold in half the beaten egg whites into the batter with a rubber spatula until just combined. Then, fold in the other half of the egg whites until just combined.
- Pour the batter into the prepared pan and bake for 25 to 28 minutes until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan. Then, transfer it to a wire cooling rack with parchment paper underneath it.
For the Lemon Glaze
- Run the powdered sugar through a sifter into a measuring cup to remove any clumps.
- Stir the powdered sugar, heavy cream, and lemon juice until there are no clumps.
- Gently pour the glaze over the top of the cake and smooth it out.
- Serve as-is or garnished with sugared blueberries and lemon slices.
Video
Notes
Storage
- Store in the fridge for up to 4 days in an air-tight container.
- Freeze a whole cake for up to 2 months wrapped in a double layer of plastic wrap and a layer of foil. Freeze individual slices for up to 2 months wrapped in plastic wrap and stored in an airtight, freezer-safe container.
- Bring the cake to room temperature before serving.
- Bring all cold cake ingredients to room temperature for easy mixing and the best texture.
- Mix your cake batter until just combined. Overmixing will create a tough, dense cake.
Nutrition
Calories: 415kcal | Carbohydrates: 52g | Protein: 11g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 128mg | Sodium: 274mg | Potassium: 75mg | Fiber: 4g | Sugar: 44g | Vitamin A: 252IU | Vitamin C: 7mg | Calcium: 137mg | Iron: 2mg
