Description
A bright and moist gluten-free lemon cake made with almond flour, applesauce, and fresh lemon zest. This easy-to-make treat is bursting with citrus flavor and perfect for any occasion.
Ingredients
Scale
- 1 cup almond flour
- 1 cup gluten-free all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large eggs
- 3/4 cup granulated sugar
- 1/2 cup unsweetened applesauce
- 1/4 cup olive oil
- 1 teaspoon vanilla extract
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 cup powdered sugar (for glaze)
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9-inch round or 8×4-inch loaf pan with parchment paper.
- In a bowl, whisk together almond flour, gluten-free flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk eggs, granulated sugar, applesauce, olive oil, vanilla extract, lemon juice, and lemon zest until smooth.
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined.
- Transfer the batter into the prepared pan. Tap lightly to remove air bubbles.
- Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
- Allow cake to cool completely on a rack.
- Mix powdered sugar with a bit of lemon juice to make a glaze. Drizzle over the cooled cake.
- Slice and serve as desired.
Notes
- Use fresh lemons for the best flavor.
- Make sure eggs are at room temperature for better mixing.
- Cool completely before glazing to avoid melting the glaze.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 21g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 55mg
Keywords: gluten-free lemon cake, easy lemon cake, almond flour cake, citrus dessert, gluten-free baking