The original recipe for this gluten-free lemon cake dessert came from Simply Recipes. I made very few slight changes to how I prepared it, but overall, the original recipe is pretty spot on. I just highly recommend adding fresh fruit to liven up the cake.
What I love about this gluten-free dessert recipe is that it makes for a super moist and delicious gluten-free cake… and I don’t feel as guilty indulging it in because it’s made with protein-packed almond flour (which beats white flour any day!)
To me, it’s important to use Blanched Almond Flour from Honeyville* when baking with almond flour. I’ve tested other almond flours over the years, and truly Honeyville has a way of creating an almond flour with the just-right texture for gluten-free baked goods.
Once I cooked up and completely cooled the cake, I sprinkled the top with organic white powdered sugar. Couple the sugar with the fresh organic blueberries and strawberries, I turned this boring-looking lemon cake into a festive 4th of July treat!
Everyone truly loved the cake (except my son, who refused to try it because he says he doesn’t like lemon). My daughter enjoyed it for dessert and then again for breakfast the next morning, and I watched my husband go back for seconds.
I like to add that this gluten-free lemon cake dessert recipe is also made with Vitamin L – or Vitamin Love. Ah, shucks. Isn’t that sweet?!? 🙂
Thanks to Simply Recipes for the inspiration and Honeyville for the awesome almond flour!
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