Healthy & Special Diets > Gluten-Free Recipes > Gluten-Free Baking > Gluten-Free Cake Recipes

Almond Flour Cake with Lemon Glaze

A light and zesty gluten-free Almond Flour Cake, infused with bright citrus flavors. The almond flour gives it a delicate crumb and a subtle nutty taste, perfectly complemented by a tangy lemon glaze. This cake is perfect for afternoon tea or a special occasion.

Prep Time
20 minutes
Cook Time
35-40 minutes
Servings
8-10
Ingredients
  • 225 g Almond Flour
  • 2 tsp Baking Powder
  • 1/4 tsp Salt
  • 115 g Unsalted Butter
  • 150 g Granulated Sugar
  • 3 Eggs
  • 1 tbsp Lemon Zest
  • 2 tbsp Lemon Juice
  • 120 g Powdered Sugar

Prepare the Cake

Preheat oven to 175°C (350°F). Grease and flour (use almond flour to keep it gluten-free!) a 9-inch round cake pan. In a medium bowl, whisk together almond flour, baking powder, and salt. Set aside.

Cream Butter and Sugar

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This step is important for creating a tender cake. Beat in the eggs one at a time, then stir in the lemon zest and lemon juice.

Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in a dense cake.

Bake the Cake

Pour the batter into the prepared cake pan and spread evenly. Bake for 35-40 minutes, or until a toothpick 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.

Prepare the Lemon Glaze

While the cake is cooling, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar and 2-3 tablespoons of lemon juice until smooth. Adjust the amount of lemon juice to reach your desired consistency.

Glaze the Cake

Once the cake is completely cool, drizzle the lemon glaze over the top. Let the glaze set before serving. Enjoy!

Nutrition Facts Estimated per 100g of product

Calories: Approximately 400 kcal Protein: Approximately 7g Fat: Approximately 28g Carbohydrates: Approximately 32g Note: These values are estimates and can vary based on specific ingredients used.

Other Important Considerations for Nutrition

This cake is a good source of healthy fats from the almond flour. It is also lower in carbohydrates than traditional wheat-based cakes. However, it still contains sugar, so it should be consumed in moderation. The lemon provides vitamin C and antioxidants.

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FAQ

  • Can I use a different citrus fruit?

    Yes, you can substitute orange or lime for lemon, but the flavor profile will be different.
  • What if I don't have almond flour?

    While almond flour is key to this gluten-free recipe, you could try using a gluten-free all-purpose flour blend, but the texture will be different.
  • How do I make the glaze thicker or thinner?

    To make the glaze thicker, add more powdered sugar. To make it thinner, add more lemon juice, a teaspoon at a time.