Today I am sharing a recipe I found online at Simply Recipes for a gluten-free lemon cake made with almond flour. The recipe is really spot on and makes for a super moist and delicious gluten-free cake.
To me, it's important to use Blanched Almond Flour from Honeyville when baking with almond flour. I've tested other almond flours over the years, and truly Honeyville has a way of creating an almond flour with the just-right texture for gluten-free baked goods.
Also, in order to make my gluten-free lemon cake festive for the 4th of July, I added added organic, cut-up strawberries (red) and plump blueberries (blue), and then I sprinkled the cake with organic powdered sugar (white). I just love how festive this cake looks when it's all dressed up in red, white and blue!
Keep in mind this cake takes a little patience to make. Allow your eggs at least one hour to come to room temperature before you start baking. Also, once the cake is baked, allow it plenty of time to rest and cool in the pan - or even better - refrigerate it overnight. (Note: This cake tastes delicious the next day - so by all means, make it ahead of time!)
Now for the important part - the taste test! I served it up to my husband. He called it, "Lemony," and continued to eat an entire slice and then went back for second slice. My daughter gobbled it up in seconds, saying, "I love it!" I, too, savored every lemony bite of this cake. It's not only bursting with lemon flavor, but it's sweet, moist, and way more nutritious than white flour cakes so it's a good option when you want to indulge in something sweet but could do without the empty calories.
So give your 4th of July celebration a lemon-makeover by making this delicious gluten-free lemon cake... it's of course made with Honeyville Almond Flour and lots of Vitamin L (love).
Ingredients:
- 4 eggs - separated into 4 yolks and 4 whites - room temperature
- Zest of 4 lemons (approximately 2 Tablespoons)
- 1/2 cup of sugar, divided
- 1 1/2 cups of Honeyville Blanched Almond Flour
- 1 teaspoon baking powder
- 1/4 teaspoon ground cardamon
- 1 teaspoon apple cider vinegar (or white vinegar)
- Pinch of salt
- Powdered sugar (for sprinkling atop cake)
- Cut up organic strawberries and blueberries
Instructions:
- Preheat oven to 350 degrees F.
- Place a round piece of parchment paper at the bottom of a 9-inch springform pan, then coat sides of pan and parchment paper with cooking spray.
- In one bowl, combine egg yolks, lemon zest and 1/4 cup of sugar. Mix well with a spoon.
- In a second bowl, combine the following dry ingredients: Almond flour, cardamom and baking powder. Add the dry ingredients to the egg yolk mixture and combine well. The mixture will be a bit tough to mix, but do your best to combine the ingredients as completely as possible.
- Using a standing electric mixer, gently beat egg whites on low speed, then gradually increase to high speed. After 1 minute, add pinch of salt and teaspoon of vinegar and continue beating the egg whites. As the egg whites being to get whiter and soft peaks are just starting to form, slowly add 1/4 cup of sugar (a little at a time) until well combined. Continue beating the egg whites until stiff peaks form.
- Gently fold the egg whites into the yolk mixture one scoop at a time. The mixture will be tough at first, but will loosen as you add more of the egg white mixture. Gently fold everything together until it's mostly uniform in color and texture.
- Add batter to springform pan (I always add a piece of tinfoil under my springform pan to catch any leaks) and place in oven for 35 minutes.
- Allow the cake to cool completely for at least 1 hour, or in the fridge overnight. To remove from springform pan, gently glide a knife around the perimeter of the cake, then release the pan sides. The cake should release easily if fully cooled.
- Place the cake on a serving dish, sprinkle with powdered sugar, and surround with fresh organic blueberries and cut-up strawberries.
- Dig in!
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