Bright & Vibrant Flourless Lemon Almond Cake with Honey Glaze

Thank you so much for stopping by—I’m thrilled to share this gorgeous Flourless Lemon Almond Cake with Honey Glaze. It’s bright, moist, and naturally gluten‑free, bursting with fresh lemon zest and warm honey sweetness. If you’d like more recipes straight to your inbox, feel free to subscribe via email 💛.

Overview of Recipe Content

What this recipe is and where it fits

This almond flour cake is perfect for spring or light dessert gatherings, brunches, or tea time. It’s elegant yet simple, naturally gluten-free, and bursting with tangy lemon flavor.

Why you’ll love it

Moist and tender crumb from almond flour, zesty brightness from lemon, and a just-sweet honey glaze that balances tartness beautifully.

What it tastes like

A buttery, soft almond cake with vibrant citrus notes and a smooth sweet-tart honey glaze.

Health/nutritional highlights

Gluten-free and grain-free; sweetened with honey or maple syrup, it uses simple wholesome ingredients.

Ingredient list

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• 3 large eggs
• ⅓ cup honey or maple syrup
• Zest of 2 lemons
• 3 tbsp fresh lemon juice
• 1½ cups almond flour
• 1 tsp baking powder (gluten‑free if needed)
• Pinch of salt

For the glaze (suggested):

• ¼ cup honey
• 1–2 tbsp lemon juice
• Optional: a splash of vanilla or pinch of cinnamon

Tools needed

• Mixing bowls
• 8‑ or 9‑inch round cake pan (lined or greased)
• Whisk, spatula
• Zester or microplane

Suggested substitutions or add‑ins

• Use maple syrup instead of honey
• Add ¼ cup chopped toasted almonds for texture
• Stir in a teaspoon of lemon or orange blossom water to the batter for floral depth

How to Make Flourless Lemon Almond Cake with Honey Glaze

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1. Preheat oven to 350 °F (175 °C). Grease (or line) the cake pan.
2. In a bowl, whisk together eggs, honey (or maple syrup), lemon zest, and lemon juice until smooth and pale.
3. Add almond flour, baking powder, and salt; gently fold until just combined—don’t overmix.
   You’ll sense how thick and dreamy the batter is.
4. Pour into prepared pan, smoothing the top. Bake about 30–35 minutes, or until golden and a toothpick comes out clean.
   The aroma of lemon rising from the oven is pure joy!
5. While the cake cools, whisk the glaze ingredients: honey + lemon juice (add vanilla or cinnamon if using).
6. When the cake is cool but still slightly warm, spoon glaze over the top to let it soak in gently.

What to Serve with Flourless Lemon Almond Cake

• A dollop of Greek yogurt, crème fraîche, or whipped cream
• Fresh berries (strawberries, raspberries, or blueberries)
• Light herbal teas (mint or chamomile) or a glass of Prosecco for an elegant touch

Tips for Making It Perfect

• Use room‑temperature eggs for smoother mixing and lighter texture
• Don’t overbake—watch closely after 30 mins to keep it moist
• Let it cool in the pan for 10 minutes before turning out to avoid cracks
• For extra glaze absorption, poke tiny holes in the cake before drizzling

Storage Instructions

• Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days
• To freeze: wrap in plastic and foil, freeze for up to 2 months; thaw in fridge overnight
• Reheat slices gently at room temp or warm briefly in microwave

General Information

This bright lemon–almond cake is naturally gluten‑free and celebrates simple, wholesome ingredients—perfect for springtime or anytime you crave something cheerful and light. Its flavor and texture pair beautifully with Mediterranean or U.S. café‑style desserts.

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Frequently Asked Questions

Q: Can I use cashew or coconut flour instead of almond flour?
A: Cashew flour can work with a different texture; coconut flour is too absorbent and not recommended here.

Q: Is maple syrup a good substitute for honey?
A: Yes—maple lends a deeper, nuttier sweetness, pairing beautifully with lemon and almond.

Q: Can I bake this in a loaf pan or mini bundts?
A: Absolutely! Just adjust bake time: mini cakes about 20 minutes, loaf cake around 35–40 min.

Q: How tart is this cake?
A: Bright and lemony but balanced—if you prefer milder, reduce zest by half.

Conclusion

This Flourless Lemon Almond Cake with Honey Glaze is simple, stunning, and full of natural flavor—a dessert that feels both indulgent and wholesome. For another vibrant almond-flour gem, try my Sliced Carrot & Almond Cake (Flourless and Moist!) or the fruity flair of my Delightful Fig and Orange Cake… and don’t forget the zesty Lemon Yogurt Cake for even more citrus joy! 🌞

Interactive Elements

Don’t forget to leave a review or a comment if you bake this cake—I’d love to hear how it turned out! Snap a photo and share it on Pinterest (find me at https://www.pinterest.com/poulefrecipe/) or tag me on social media for a chance to be featured. ❤️

Nutritional Information (Approximate per slice, based on 8 servings)

Calories	Protein	Carbs	Fat	Sugar
~210	~6 g	~14 g	~16 g	~12 g

Macronutrient breakdown:

• Calories ~210 kcal
• Protein ~6 g
• Fat ~16 g (mostly from almonds)
• Carbohydrates ~14 g (natural sugar from honey/maple + a bit of lemon juice)
• Sugar ~12 g

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