This lemon drizzle cake is refreshing, gluten-free and refined sugar-free! This cake is made using almond flour and infused with a delightful lemon flavor.

Gluten-Free Lemon Cake with Almond Flour
What if I told you that you could enjoy vibrant lemon cake which is gluten-free, refined sugar-free and tastes delightful?
I particularly love that this gluten-free cake recipe is made with simple and wholesome ingredients and so refreshing! Just like our gluten-free lime and coconut cupcakes!
Instead of refined flour - we are using almond flour, making this cake a healthier alternative - and nut based! This adds a nutty flavor to the cake with a delicate crumb.
Almond flour is a great ingredient to add nutrients into recipes.
Check out more almond flour recipes like our vegan, gluten-free and refined sugar-free marzipan, almond flour pancakes, matcha brownies, mini chocolate peanut butter pies and chocolate hazelnut tartlets.
This post includes tips and tricks to get your cake fluffy, light, moist and perfectly sweetened!
What You’ll Need to Make this Cake
- Almond flour: use blanched almond flour (this is ground almonds without the skin - not almond meal). This flour is used instead of regular flour (all purpose flour), making this cake gluten-free and adding a subtle almond flavor too.
- Eggs: eggs are separated in this recipe for a fluffy sponge. Eggs add moisture and act as a binder to help give the cake structure (as there is no gluten in almond flour). The egg yolks are added with the remaining wet ingredients while the egg whites are kept separate and whipped until fluffy.
- Baking powder: this is a leavening agent which is used to help give the sponge some lift, helping make it fluffy and rise.
- Unsalted butter: before adding to the wet ingredients, melt the butter - you can use a microwave or stovetop do this. Use unsalted butter in this recipe.
- Maple syrup: use 100% pure Grade A maple syrup, (with no added sugar). If you are in the UK I recommend Kirkland Signature Canadian Pure Maple Syrup (Grade A). Maple syrup adds sweetness to the cake, depth of flavor and helps give you a moist sponge.
- Juice and zest of fresh lemons: use organic, unwaxed lemons for best results. Lemon zest is added to the cake batter and the fresh lemon juice is added to the lemon drizzle. I prefer using fresh lemon juice vs bottled lemon juice for a more pronounced and zesty lemon flavour.
- Pure vanilla extract: this enhances the flavor of the cake.
Note: You can make this lemon cake without icing sugar, lemon extract, granulated sugar or xanthan gum! There is no lemon icing on this cake - instead this cake is made with a fresh lemon glaze which is drizzled over the freshly baked sponge.
Preparation Tips
- Preheat oven to 180°C /350°F (or 160 °C fan).
- Grease and line a 20cm/8-inch round cake or springform pan (with parchment paper/baking paper).
- Separate the eggs into two separate medium bowls. Make sure the bowls are clean and dry.
- Warm the maple syrup slightly (for 20-30 seconds in the microwave) before combining with wet ingredients.
How to make this Gluten-Free Lemon Drizzle Cake
- Whisk dry ingredients together. In a large mixing bowl, add the almond flour and sift in the baking powder (to remove lumps) whisk together and set aside.
- Wet ingredients: Add the egg yolks, lemon zest, vanilla extract and warm maple syrup in a bowl and whisk together to combine. Pour in the melted butter and whisk to combine.
- Add the wet ingredients to the dry ingredients and use a silicone spatula to mix until batter is smooth and well combined.
- Whip egg whites: Using an electric whisk/hand mixer, whip the egg whites for 2-3 minutes, until fluffy.
- Add egg whites. Add in half of the egg whites and gently combine. Once combined add the remaining egg whites.
- Bake the cake. Pour the batter into the lined cake pan and bake for 35 minutes, or until slightly golden brown
and a skewer inserted into the centre of the cake comes out clean. Once baked, carefully remove from the oven, insert holes all over the cake (going all the way to the bottom of the cake). Gently pour over the lemon drizzle to allow the cake to absorb. Allow to cool for 15 minutes then transfer onto a cooling rack. Once completely cooled, decorate the top of the cake with fresh berries and sliced lemons! Serve and enjoy!
SAVE this recipe! 📩
How to Make the Lemon Drizzle
Combine freshly squeezed lemon juice and maple syrup into a small bowl or jug.
Tip: use a strainer to strain the lemon juice before mixing with maple syrup (to prevent adding seeds and pulp).
Tips for Success
- Separate eggs: separate egg whites from the egg yolks – place egg whites in a clean, dry bowl and whip them using an electric whisk until fluffy – this will add air into the sponge making it lighter and fluffy!
- Sift baking powder: use a sieve to sift the baking powder into the bowl, to help prevent lumps and whisk into the almond flour so it is mixed well to help the cake rise evenly.
- Serve with lemon drizzle and fresh fruit: add the lemon drizzle while the cake is still hot from the oven and add fruit once the cake has cooled. This brings out the flavor of the cake!
Storage Tips
- This cake will keep well for up to 3 days, store in an airtight container in the fridge.
- If you are storing leftover cake I recommend storing the cake without any toppings (including fresh fruit or lemon slices to keep the cake fresh for longer). Store the fruit in a separate container in the fridge and decorate before serving!
How to Serve
- Enjoy this gluten-free lemon drizzle cake recipe for special occasions or when you fancy a refreshing lemon dessert!
I recommend decorating this cake with an assortment of fresh fruit and lemon slices. Decorate this cake with fresh strawberries, blueberries, raspberries and blackberries- Wash and dry the fruit before adding onto the cake to prevent the excess moisture entering the cake. Slice the strawberries in halves or thin slices before adding to the cake sponge.
- You can also serve with whipped fresh coconut cream or regular cream or natural yoghrt.
- This lemon cake recipe pairs perfectly with strawberry jam too
!
Related
Check out more of our refined sugar-free recipes:
Lemon Drizzle Cake with Almond Flour (Gluten-Free Recipe)
Ingredients
For lemon cake:
- 200 g Almond flour
- 1 ½ teaspoon Baking powder
- 4 tsp (1 tablespoon + 1 tsp) Lemon zest (or zest of two large lemons)
- 150 g Unsalted butter melted
- 4 Eggs (separate egg whites and egg yolk) (NOTE: (egg sizes vary based on region - use medium eggs if you are in Europe and large eggs if you are in the US/Canada/Australia)
- 1 teaspoon Vanilla extract
- ½ cup Maple syrup refined sugar-free
For lemon drizzle:
- Juice of 2 lemons
- 1 tablespoon Maple syrup
Instructions
Lemon Cake:
- Preheat oven to 180°C/350°F (or 160°C/320°F fan), grease and line a 20cm/8 inch round cake/springform pan.
- Dry ingredients: In a large bowl, add the almond flour and sift in the baking powder (to remove lumps), whisk together.
- Separate eggs: Separate the egg yolks and egg whites in clean, dry bowls. Set aside egg whites.
- Wet ingredients: Whisk the egg yolks, lemon zest, vanilla extract and maple syrup to combine. Pour in the melted butter and mix to combine.
- Combine dry + wet ingredients: Add dry ingredients into the wet ingredients and use a silicone spatula to combine.
- Whip egg whites: Using an electric whisk, whip the egg whites for 3 minutes, until fluffy.
- Add egg whites to batter: Add in half of the egg whites into the batter and gently combine. Add the remaining egg whites and fold until combined.
- Bake: Pour batter into lined cake pan and bake for 35 minutes, or until a skewer inserted into the centre of the cake comes out clean. Meanwhile make the lemon drizzle (see below)
- Add lemon drizzle: Once baked, carefully remove from the oven and insert holes all over the cake (going all the way to the bottom of the cake). Gently pour lemon drizzle over the cake. Allow to cool for 15 minutes then transfer onto a cooling rack.
- Decorate: Once completely cooled, decorate the top of the cake with fresh berries and sliced lemons! Serve and enjoy!
Lemon Drizzle
- Combine freshly squeezed lemon juice and maple syrup in a bowl, glass or jug.
- Set aside until the lemon cake is baked.
Notes
-
- Separate eggs: separate egg whites from the egg yolks. Place egg whites in a clean, dry bowl and whip them using an electric whisk until fluffy. This will add air into the sponge making it lighter and fluffy!
- Sift baking powder: use a sieve to sift the baking powder into the bowl, to help prevent lumps and whisk into the almond flour so it is mixed well to help the cake rise evenly.
- Lemon drizzle: use a strainer to strain the lemon juice before mixing with maple syrup (to prevent adding seeds and pulp).
- Serve with lemon drizzle and fresh fruit: add the lemon drizzle while the cake is still hot from the oven and add fruit once the cake has cooled. This brings out the flavor of the cake!
Holley
This is such a stunning cake with delicious flavors. The lemon drizzle is my favorite! Thanks for sharing!
Kristine
This cake has the best flavor and texture - absolutely delicious! This is a great recipe, thank you!
Justine
I love anything lemon and this was no exception - it was phenomenal!