Description
A moist and tender gluten-free lemon cake with a bright, tangy flavor. Perfect for dessert or afternoon tea.
Ingredients
Scale
- 1 ½ cups almond flour
- ½ cup tapioca flour (or arrowroot starch)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup plain Greek yogurt
- ¼ cup lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- n**For the Lemon Glaze (Optional):**
- 1 cup powdered sugar
- 2–3 tablespoons lemon juice
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together almond flour, tapioca flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the Greek yogurt, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in the lemon juice and lemon zest.
- Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- **For the glaze:** In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Add additional lemon juice, one teaspoon at a time, until you reach your desired consistency.
- Once the cake is completely cool, drizzle the lemon glaze over the top. Enjoy!
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 8g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
Keywords: gluten-free, lemon cake, almond flour