Description
Gluten-Free Lemon Cake: An Incredible Ultimate Recipe
Ingredients
Scale
- 2 cups almond flour
- 1 cup granulated sugar
- 1/2 cup coconut flour
- 1/2 cup unsweetened applesauce
- 4 large eggs
- 1/3 cup fresh lemon juice
- Zest of 2 lemons
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper for easy removal.
- In a large mixing bowl, combine the almond flour, coconut flour, baking powder, and salt. Whisk together to ensure there are no clumps.
- In another bowl, whisk together the eggs, granulated sugar, applesauce, lemon juice, lemon zest, and vanilla extract until fully blended.
- Gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix, as this can cause the cake to be tough.
- Transfer the batter into the prepared cake pan, smoothing the top with a spatula.
- Place in the oven and bake for 35-40 minutes. To check for doneness, insert a toothpick into the center—if it comes out clean, the cake is ready.
- Once baked, remove the cake from the oven and let it cool in the pan for about 15-20 minutes. Then transfer it to a wire rack to cool completely.
- For an extra zing, you might choose to make a lemon glaze by combining powdered sugar with a little lemon juice until you reach your desired consistency.
- Drizzle the glaze over the cooled cake if desired, or dust with powdered sugar for a charming finish.
Notes
- Store leftovers in an airtight container at room temperature.
- This cake can be served plain or with the lemon glaze.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 90mg