Not sure if you saw yet, but my gluten-free lemon cake dessert recipe is trending on the Honeyville Blog this week! I’m so excited as I love Honeyville almond flour… more on that later.
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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- 4 ;arge eggs - separated into 4 yolks and 4 whites - room temperature
- Zest of 4 lemons (approximately 2 Tablespoons)
- 1/2 cup sugar, divided
- 1 1/2 cups Honeyville Blanched Almond Flour
- 1 tsp. baking powder
- 1/4 tsp. ground cardamon
- 1 tsp. apple cider vinegar (or white vinegar)
- Pinch of salt
- Powdered sugar (for sprinkling atop cake)
- Cut up organic strawberries and blueberries
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Preheat oven to 350 degrees F.
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Place a round piece of parchment paper at the bottom of a 9-inch springform pan, then coat sides of pan and parchment paper with cooking spray.
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In one bowl, combine egg yolks, lemon zest and 1/4 cup of sugar. Mix well with a spoon.
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In a second bowl, combine the following dry ingredients: Almond flour, cardamom and baking powder. Add the dry ingredients to the egg yolk mixture and combine well. The mixture will be a bit tough to mix, but do your best to combine the ingredients as completely as possible.
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Using a standing electric mixer, gently beat egg whites on low speed, then gradually increase to high speed. After 1 minute, add pinch of salt and teaspoon of vinegar and continue beating the egg whites. As the egg whites being to get whiter and soft peaks are just starting to form, slowly add 1/4 cup of sugar (a little at a time) until well combined. Continue beating the egg whites until stiff peaks form.
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Gently fold the egg whites into the yolk mixture one scoop at a time. The mixture will be tough at first, but will loosen as you add more of the egg white mixture. Gently fold everything together until it's mostly uniform in color and texture.
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Add batter to springform pan (I always add a piece of tinfoil under my springform pan to catch any leaks) and place in oven for 35 minutes.
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Allow the cake to cool completely for at least 1 hour, or in the fridge overnight. To remove from springform pan, gently glide a knife around the perimeter of the cake, then release the pan sides. The cake should release easily if fully cooled.
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Place the cake on a serving dish, sprinkle with powdered sugar, and surround with fresh organic blueberries and cut-up strawberries.
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Dig in!
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