Nothing says summer quite like the fresh flavor of lemon! This Best Ever Gluten Free Lemon Cake is the perfect ode to summer with a super moist base plus zing of flavor from fresh lemon juice and zest. The lemon drizzle may be optional but I highly recommend it for that extra pop of lemon flavor and as a sweet finish to the cake!
Ingredients
Gluten Free Lemon Cake
- 2 ea large eggs
- ¼ cup maple syrup
- ¼ cup coconut oil
- ½ cup coconut sugar
- 1 tbsp fresh lemon zest
- ¼ cup fresh lemon juice
- 1 tsp vanilla extract
- ½ tsp lemon extract optional
- 2 cups super fine blanched Almond flour
- 1 cup gluten free flour
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Lemon Drizzle
- 1 cup powdered sugar
- 1 tbsp lemon juice
- 1-2- tbsp water to thin to desired consistency
Instructions
- Preheat oven to 350F and line a 9"x5" loaf pan with parchment paper
- In a medium sized bowl, beat eggs. Whisk in maple syrup, coconut oil, coconut sugar, lemon zest, fresh lemon juice, vanilla extract, and lemon extract (if you’re using).
- In a separate small bowl, whisk together almond flour, gluten free flour, baking powder, baking soda and salt.
- Add dry ingredients to the bowl of whisked wet ingredients and stir until just combined.
- Add bater to a parchment lined 9”x5” loaf pan, move to the oven, and bake at 350F for 35 - 45 minutes until a knife inserted in the middle comes out clean and top is nicely browned. Let the cake cool for 10 minutes in the loaf pan, then remove and let cool completely on a wire cooling rack.
- For optional lemon drizzle, add powdered sugar to a bowl with lemon juice. Add water, 1 tbsp at a time, until desired consistency / thickness is reached. Drizzle on top of cooled lemon cake.
Notes
*I tested with Bob’s Red Mill 1:1 gluten free baking flour
- Store in an airtight container at room temperature for up to a week. I like to add a paper towel to the container as this helps keep out extra moisture. For longer term storage, wrap in plastic wrap and store in an airtight container in the freezer for up to 3 months. You can do this with individual slices for easy snacking, or the entire loaf.
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