The Best Gluten-Free Lemon Almond Cake Recipe: Moist, Grain-Free & Delightfully Zesty
Discover the ultimate **Gluten-Free Lemon Cake Recipe**, a baking masterpiece that is incredibly light, wonderfully delicious, and surprisingly easy to make. This olive oil almond cake boasts a perfectly moist, grain-free crumb and is naturally sweetened with honey, making it an ideal choice for a tasty Passover dessert or a delightful treat to enjoy year-round. Its bright, citrusy notes combined with the rich, nutty undertones of almond make for a truly unforgettable dessert experience.
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This lemon honey cake is truly the perfect **snacking cake** – a slice pairs exquisitely with a warm cup of tea or coffee. What makes it truly exceptional is that it’s completely grain-free, making it an excellent and festive option for Passover, yet it remains wonderfully light and never overly dense. The combination of fresh, vibrant lemons and golden, natural honey creates a flavor profile that is both invigorating and comforting. I am always eager for a lemon honey dessert, and this one truly takes the cake – pun absolutely intended!
For all you lemon lovers out there, prepare to rejoice! A bright and tangy lemon dessert is often a welcome change from the richness of chocolate (though, of course, when only chocolate will do, I highly recommend this creamy dairy-free chocolate pie!). This easy lemon cake recipe is elegant enough to grace any special occasion, yet so simple and satisfying that you’ll want to bake it “just because.” Count me in for any excuse to enjoy this deliciousness!
Beyond being a fantastic year-round treat, this is a truly fabulous **Passover Cake**. If you’re planning your holiday menus, be sure to explore these other Healthy Passover Recipes to complement your spread.
Essential Ingredients & Smart Substitutions for Your Lemon Almond Cake
Crafting this gluten-free lemon cake involves a few key ingredients that contribute to its unique texture and vibrant flavor. Here’s a closer look at what you’ll need and some helpful substitution tips:
- ALMOND FLOUR: For the best results and a light, airy crumb, it’s crucial to use **superfine ground blanched almond flour**. This type of almond flour has a fine, consistent texture, and the almond skins have been removed, preventing a coarse or heavy cake. **Almond meal**, which is coarser and includes the skins, will not yield the same delicate texture in this recipe. You can often find high-quality superfine almond flour from brands like Bob’s Red Mill in most major grocery stores, as well as store brands from retailers like Costco and Trader Joe’s.
- ARROWROOT POWDER: This light, starchy vegetable-based powder acts as a fantastic thickener and binder, contributing to the cake’s tender crumb. For those observing Passover, **potato starch** is an excellent 1:1 substitute that will yield equally successful results. You could also use **tapioca starch** or **cassava flour** as alternatives, keeping in mind that minor adjustments to liquid might be needed based on the specific brand and how it absorbs moisture.
- OLIVE OIL: Just a quarter cup of good quality olive oil is enough to infuse this cake with incredible moisture and a subtle, rich flavor that beautifully complements the lemon. It keeps the cake tender without making it greasy.
- HONEY: Honey serves as the primary sweetener, providing a natural, nuanced sweetness that pairs wonderfully with the bright lemon. It helps create a moist texture without making the cake overly sweet. While you could substitute **date sugar**, be aware that it will significantly darken the cake’s color and impart a different flavor profile.
- LEMON: For the most vibrant and authentic lemony flavor, **fresh lemon juice and zest are indispensable**. The zest contains essential oils that deliver a concentrated burst of citrus aroma, while the juice provides the tangy notes. If you absolutely must use bottled lemon juice, I highly recommend adding 1 teaspoon of **lemon extract** to compensate for the lost intensity of fresh zest.
- EGGS: Eggs play a crucial role in providing structure and helping this grain-free cake rise beautifully. They bind the ingredients together and contribute to the cake’s fluffy texture. While you could try an **egg replacer** for a vegan version, be prepared for a slightly denser gluten-free cake, as egg replacers don’t always offer the same lift. Ensure eggs are at room temperature for better emulsification and a smoother batter.
- SLICED ALMONDS: These are used for a lovely decorative and textural topping, adding a delightful crunch to each slice. Beyond sliced almonds, you could get creative with other toppings such as a simple drizzle of melted dairy-free chocolate, a vibrant lemon glaze, or a sprinkling of fresh berries.
Baking with Almond Flour: Tips for Gluten-Free Success
Baking with almond flour is incredibly rewarding once you understand its unique characteristics. The most important rule of thumb is that **almond flour is not a 1-to-1 substitute for wheat flour or even most gluten-free flour blends**. Its fat content and absorption properties are very different, which directly impacts the texture and moisture of your baked goods.
Always keep in mind the distinction between **superfine blanched almond flour** and **almond meal**. As mentioned, almond meal is coarser and still contains the almond skins, resulting in a denser, heavier product. Superfine almond flour, on the other hand, is finely ground from blanched almonds, giving it a lighter texture that is perfect for delicate cakes and pastries. Using almond meal when a recipe calls for almond flour will dramatically alter the outcome.
Almond flour has a higher moisture content than regular all-purpose flour or most gluten-free all-purpose blends, and it also absorbs moisture differently than flours like coconut flour (which is incredibly absorbent). Therefore, sticking precisely to the quantities listed in almond flour-specific recipes, like this lemon cake, is crucial for achieving the best results. Attempting direct substitutions with other flours will almost certainly lead to a different, and often undesirable, final product. When using almond flour, embrace its richness and unique binding properties, and you’ll be rewarded with wonderfully moist and tender baked goods.
Why You’ll Fall in Love with this Gluten-Free Lemon Cake
Beyond being simply delicious, this Gluten-Free Lemon Cake offers a multitude of reasons to become your new favorite dessert. It’s a delightful treat that satisfies on many levels, from its wholesome ingredients to its sheer ease of preparation:
- Naturally Sweetened Perfection: It’s perfectly sweetened with honey and contains no refined added sugar, making it a healthier option without compromising on flavor.
- Light, Refreshing, and Delicious: Every bite is a balance of lightness, refreshing citrus, and incredible moisture, creating a truly satisfying experience.
- The Ideal Snacking Cake: If you appreciate a dessert that isn’t overwhelmingly sweet but offers a comforting indulgence, this cake hits all the right notes for a perfect snacking moment.
- Crunchy Almond Topping: The sliced almonds on top provide a delightful textural contrast, adding a beautiful presentation and a satisfying crunch.
- Incredibly Easy to Make: This recipe is designed for simplicity. You can have it ready for the oven in as little as 5 minutes if you’re focused, or perhaps 10 minutes if you’re like me, enjoying some music and singing along!
- Wholesome and Simple Ingredients: Made with straightforward, natural ingredients, you can feel good about serving this cake to your family and friends.
- A Delicious Paleo-Friendly Treat: This recipe aligns with paleo dietary principles, proving that healthy eating doesn’t mean sacrificing delicious desserts.
- No Special Equipment Needed: While an electric mixer can make things quicker, it’s not essential. A good old-fashioned whisk and a large mixing bowl are all you need to achieve fabulous results.
Step-by-Step Guide: How to Make this Delicious Gluten-Free Lemon Cake
Creating this delightful lemon cake is a straightforward process. Follow these simple steps for a perfect bake every time:
- **Prepare Your Pan and Preheat Oven:** Begin by preheating your oven to 350°F (175°C). Prepare an 8-inch cake pan by lining the bottom with parchment paper. To ensure easy release, generously rub olive oil onto the sides of the pan. This non-stick preparation is key for a seamless cake removal.
- **Combine Dry Ingredients & Zest Lemons:** In a medium-sized bowl, combine the superfine almond flour, arrowroot powder, and a pinch of salt. Use a fork or whisk to thoroughly mix these dry ingredients. Next, using a microplane zester, carefully zest both large lemons directly over the bowl of dry ingredients. The lemon zest releases fragrant oils that will infuse the cake with intense citrus flavor.
- **Whisk Eggs Until Frothy:** Crack the three room-temperature eggs into a large mixing bowl. You can either use a sturdy hand whisk or an electric mixer. Whisk the eggs vigorously until they become light, pale yellow, and noticeably frothy. This aeration is crucial for adding lift to your grain-free cake.
- **Add Wet Ingredients:** Into the frothy eggs, pour in the olive oil, honey, and the freshly squeezed juice from both zested lemons. Continue to whisk well, using medium speed if you’re using an electric mixer. The mixture will transform into a beautiful, bubbly yellow batter, indicating that all the wet ingredients are thoroughly combined.
- **Combine Wet and Dry:** Now, gently add the dry ingredients (almond flour mixture with lemon zest) to the wet ingredients. Using a rubber spatula, carefully fold the ingredients together until they are just incorporated. Overmixing can lead to a tougher cake, even with gluten-free flour. If you’re using an electric mixer, keep it on the lowest speed possible. The cake batter will take on a bright yellow hue and begin to thicken beautifully.
- **Pour, Top, and Bake:** Pour the prepared cake batter into your lined and oiled cake pan. Gently tap the pan on your counter a few times to help the batter settle evenly and release any air bubbles. Generously sprinkle the surface with the sliced almonds, ensuring they cover the majority of the cake for that lovely crunchy crust. Bake in the preheated oven for 30 to 35 minutes. To check for doneness, insert a toothpick into the center of the cake; it should come out clean or with just a few moist crumbs attached, indicating a perfectly baked, tender crumb.
- **Cool and Serve:** Allow the cake to cool in the pan for about 10-15 minutes. This cooling period is crucial as it allows the cake to set and prevents it from breaking when removed. Then, carefully run a butter knife along the edge of the cake to gently loosen it from the sides of the pan. If using a springform pan, simply release the latch. If using a standard pan, place a cutting board or plate over the top and invert the cake. Carefully peel off the parchment paper from the bottom. Then, hold a wire rack onto the bottom of the cake and carefully flip it again so the almond-topped side is facing up. Transfer it to a wire rack to finish cooling completely. Once cooled, slice and serve!
Enjoy this delightful gluten-free olive oil cake warm or at room temperature. For an extra touch of color, freshness, and a boost of antioxidants, garnish each slice with a few fresh berries.
Meal Prep and Storage Tips for Your Lemon Cake
This gluten-free lemon cake is wonderful whether enjoyed immediately or prepared in advance. Here’s how to best manage your bake:
- SERVE: This cake is incredibly versatile and can be served warm, slightly chilled, or at room temperature. Each temperature offers a slightly different experience of its rich flavors and moist texture.
- MAKE AHEAD: While the lemon cake is at its absolute best on the day it’s made, it can certainly be prepared in advance. If doing so, note that the sliced almonds on top may lose some of their initial crunch. For optimal results when making ahead, bake the cake without sprinkling the almonds on top. Once completely cooled, wrap the cake well in plastic wrap and then aluminum foil. Just before serving, prepare a simple lemon glaze (details below in Pro Tips) and drizzle it over the cake, then top with fresh sliced almonds for that perfect crunch and presentation.
- STORE: To keep your cake wonderfully moist and fresh, store it in an airtight container at room temperature for up to 3 days. For extended freshness, it can be kept in the refrigerator for up to a week.
- FREEZE: This cake freezes beautifully! Once completely cooled, wrap the cake thoroughly in plastic wrap, followed by a layer of aluminum foil. It can be stored in the freezer for up to 3 months. To enjoy, defrost the cake overnight in the refrigerator. For a revitalized texture and to re-crisp the almond topping (if applied before freezing), gently reheat the defrosted cake in a 325°F (160°C) oven for about 10 minutes.
Debra’s Pro Tips for Baking Perfection
- **Room Temperature Eggs are Key:** For optimal emulsification and a smoother, more uniform batter, always use room temperature eggs in baking. Simply let them sit on the counter for about 30 minutes before you start the recipe.
- **Maximize Lemon Juice:** To extract the maximum amount of juice from your lemons, roll them firmly on the counter under the palm of your hand for about 10-15 seconds before cutting and squeezing. This breaks down the internal membranes, making them juicier.
- **Pan Preparation Matters:** If you have a springform pan, definitely use it! It simplifies the cake release process immensely. Otherwise, always be diligent about lining the bottom with parchment paper and thoroughly oiling the sides of your standard cake pan to prevent sticking.
- **Elevate Your Presentation:** Serve this light lemon cake with a generous side of fresh berries – blueberries, raspberries, or sliced strawberries add a beautiful pop of color and a delightful burst of complementary flavor.
- **Optional Lemon Glaze for Make-Ahead:** If you choose to bake the cake without the sliced almonds for freezing or make-ahead purposes, whip up a quick lemon glaze just before serving. Whisk together 1 tablespoon of fresh lemon juice, 1 tablespoon of honey, and 1 tablespoon of water until smooth. Drizzle this glaze over the cooled cake, then sprinkle with fresh sliced almonds and an extra dash of lemon zest for a fresh, appealing finish. The glaze helps the almonds adhere beautifully.
More Delicious Gluten-Free Desserts You Will Love:
If you’re a fan of this delightful lemon cake, you’ll be thrilled to explore more of our favorite gluten-free and often vegan or paleo-friendly dessert recipes:
- Vegan Almond Flour Biscotti
- Grain-Free Peanut Butter Cookies
- Dairy-Free Blueberry Tart
- Vegan Chocolate Chip Skillet Cookie
- Gluten-Free Pumpkin Cake with Chocolate Frosting
- Healthy Baked Apples with Oats
- Gluten-Free Apple Galette
- Gluten-Free Almond Thumbprint Cookies
- Super Moist Chocolate Zucchini Brownies (Passover-Friendly)
- Gluten-Free Vegan Chocolate Chunk Cookies
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📖 Recipe
Gluten-Free Lemon Almond Cake Recipe
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Equipment
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Citrus Squeezers
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Microplane
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Measuring Cups and Spoons
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KitchenAid Mixer
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8 inch cake pan
Ingredients
- 2 ½ cups blanched almond flour*
- ¾ cup arrowroot powder*
- ¼ teaspoon salt
- 2 large lemons zested and juiced*
- 3 eggs room temperature
- ¼ cup olive oil
- ½ cup honey
- ½ cup sliced almonds
Instructions
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Preheat oven to 350°F (175°C). Line an 8-inch round cake pan (or a springform pan) with parchment paper at the bottom, and thoroughly rub olive oil on the sides of the pan. This step is crucial for effortlessly removing your beautiful cake once it’s baked.
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In a medium bowl, combine the blanched almond flour, arrowroot powder, and salt. Use a fork to mix them thoroughly. Then, zest both lemons directly over this bowl of dry ingredients. The fresh lemon zest will infuse the flour mixture with an incredible aroma.
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In a large mixing bowl (or the bowl of an electric mixer), whisk the room-temperature eggs until they are light, pale, and frothy. Next, add in the olive oil, honey, and the freshly squeezed juice from both lemons. Continue mixing until all these wet ingredients are fully incorporated and the batter appears thick and a vibrant yellow.
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Add the prepared dry ingredients, including the lemon zest, to the wet ingredients. Using a rubber spatula, mix by hand just until everything is combined. Be careful not to overmix, as this can affect the cake’s tenderness.
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Pour the cake batter into your prepared pan. Gently tap the pan several times on the counter to ensure the batter settles evenly and any air bubbles are released, creating a smooth top.
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Evenly sprinkle the entire surface of the cake batter with the sliced almonds. They should almost completely cover the top, forming a beautiful, crunchy layer.
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Bake for 30-35 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean or with only a few moist crumbs attached. This indicates it’s perfectly cooked through.
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Allow the cake to cool in the pan for 15 minutes. This resting period helps the cake firm up. After 15 minutes, run a butter knife gently along the perimeter of the cake to loosen it from the sides. If using a springform pan, carefully release the latch. If using a regular round baking pan, place a cutting board or flat plate over the top of the cake and invert the pan to release the cake. Carefully peel off the parchment paper from the bottom. Then, hold a wire rack onto the bottom of the cake and carefully flip it again so the almond-topped side is facing up. Transfer it to the wire rack to finish cooling completely.
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The cake can be stored in an airtight container for up to 4 days at room temperature, for 1 week in the refrigerator, or for up to 3 months in the freezer.
Notes
**ARROWROOT POWDER:** During Passover, you can successfully substitute arrowroot powder with potato starch, yielding similar results. Other viable alternatives include tapioca starch or cassava flour, although slight texture variations may occur.
**MAKE AHEAD:** For best make-ahead results, bake the cake WITHOUT the sliced almonds on top. Once completely cooled, wrap the cake tightly in plastic wrap, then an additional layer of aluminum foil. It can be frozen for up to 3 months or stored in the fridge for up to 5 days. Follow the lemon glaze instructions below just before serving.
**LEMON GLAZE:** To create a simple, bright lemon glaze, whisk together 1 tablespoon of fresh lemon juice, 1 tablespoon of honey, and 1 tablespoon of water until smooth. Drizzle this glaze over the cooled cake, then sprinkle with sliced almonds and a little extra lemon zest for a fresh finish.
Nutrition
Note
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.