Desserts > Gluten-Free Desserts > Gluten-Free Cakes > Almond Flour Cake Recipe

Gluten-Free Almond Flour Cake with Lemon Glaze

This gluten-free almond flour cake is moist, tender, and bursting with almond flavor. The bright lemon glaze adds a delightful tang that complements the nutty cake perfectly. It's incredibly easy to make and a crowd-pleaser for any occasion.

Prep Time
20 minutes
Cook Time
35-40 minutes
Servings
8-10
Ingredients
  • 2 1/2 cups Almond Flour
  • 2 teaspoons Baking Powder
  • 1/4 teaspoon Salt
  • 1 cup Unsalted Butter, softened
  • 1 1/4 cups Granulated Sugar
  • 4 Large Eggs
  • 1 teaspoon Almond Extract
  • 1/4 cup Milk or Almond Milk
  • 1 1/2 cups Powdered Sugar
  • 3-4 tablespoons Lemon Juice
  • 1 teaspoon Lemon Zest

Prepare the Cake Pan

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch cake pan. You can also use parchment paper to line the bottom for easy removal. Make sure to use gluten-free flour if dusting.

Combine Dry Ingredients

In a medium bowl, whisk together the almond flour, baking powder, and salt. This ensures the baking powder is evenly distributed.

Cream Butter and Sugar

In a large bowl, cream together the softened butter and sugar until light and fluffy. This step is crucial for a tender cake.

Add Eggs and Almond Extract

Beat in the eggs one at a time, then stir in the almond extract. Make sure each egg is fully incorporated before adding the next.

Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, alternating with the milk or almond milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.

Bake the Cake

Pour the batter into the prepared cake pan and spread evenly. Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.

Cool the Cake

Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. This prevents the cake from sticking to the pan.

Prepare the Lemon Glaze

In a medium bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Add more lemon juice if needed to reach your desired consistency.

Glaze the Cake

Once the cake is completely cooled, pour the lemon glaze over the top, allowing it to drip down the sides. Let the glaze set before serving.

Nutrition Facts (Estimated per 100g of product)

Calories: 350-400 kcal
Protein: 7-9g
Fat: 25-30g
Carbohydrates: 25-30g
Note: These values are estimates and can vary based on specific ingredients used.

Other Important Considerations for Nutrition

This cake is gluten-free, making it suitable for individuals with gluten sensitivities or celiac disease. Almond flour provides healthy fats and some protein. The lemon glaze adds a touch of sweetness, but you can adjust the amount of powdered sugar to control the sugar content. As with all desserts, moderation is key.

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FAQ

  • Can I use a different type of flour?

    This recipe is specifically formulated for almond flour. Using other flours may result in a different texture and taste. If you want to substitute, research gluten-free flour blends that are suitable for cakes.
  • Can I make this cake without the lemon glaze?

    Yes, the cake is delicious on its own! You can skip the glaze or dust it with powdered sugar instead.
  • How should I store the cake?

    Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. The glaze may become slightly sticky in the refrigerator.
  • Can I freeze this cake?

    Yes, you can freeze the cake. Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months. Thaw completely before serving.