Description
A bright, moist, naturally gluten-free almond cake with fresh lemon zest and a warm honey glaze. Perfect for spring, brunch, or whenever you need a sunshiney dessert that’s both wholesome and elegant.
Ingredients
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
¼ cup honey (for glaze)
1–2 tbsp lemon juice (for glaze)
Optional: splash of vanilla or pinch of cinnamon
Instructions
1. Preheat oven to 350°F (175°C) and grease or line an 8- or 9-inch round cake pan.
2. Whisk together eggs, honey or maple syrup, lemon zest, and lemon juice until smooth.
3. Add almond flour, baking powder, and salt. Gently fold until combined.
4. Pour the batter into the prepared pan and smooth the top.
5. Bake for 30–35 minutes, or until golden and a toothpick comes out clean.
6. In a small bowl, mix together the honey and lemon juice for the glaze.
7. Let cake cool for 10 minutes, then drizzle the glaze over the warm cake.
8. Let the cake cool completely before slicing and serving.
Notes
For a deeper flavor, substitute maple syrup for honey.
Add ¼ cup chopped toasted almonds to the batter for extra texture.
Cake stores well for 3 days at room temperature or up to 5 in the fridge.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 12
- Sodium: 60
- Fat: 16
- Saturated Fat: 2
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 14
- Fiber: 2
- Protein: 6
- Cholesterol: 55