Lemon Drizzle Cake with Almond Flour (Gluten-Free Recipe)

fluffy and moist gluten free lemon drizzle cake (made using almond flour) topped with fresh berries and sliced lemons.

5 from 5 votes

Lemon Drizzle Cake with Almond Flour (Gluten-Free Recipe)

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.

Prep Time15

Cook Time35

Total Time50

Course: Dessert

Cuisine: All cuisines

Servings: servings

Calories: 254kcal

Author: Sonia

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

1. 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!
2. 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.
3. Lemon drizzle: use a strainer to strain the lemon juice before mixing with maple syrup (to prevent adding seeds and pulp).
4. 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!

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