FLOURLESS LEMON HONEY CAKE
16 People
230 Cals
FLOURLESS LEMON HONEY CAKE
16 People
230 Cals
About the recipe
There’s something so timeless and comforting about a beautiful lemon cake… especially one that’s simple to make, naturally gluten-free and filled with bright citrus flavour.This Flourless Lemon Honey Cake is soft, moist and delicately fragrant with fresh lemon zest, golden honey and almond meal creating the most beautiful tender crumb. It’s the kind of cake that feels wholesome yet elegant at the same time — perfect for slow weekends, afternoon tea, celebrations or sharing with friends over coffee.Made without flour, this cake is naturally rich in protein and healthy fats from almond meal and eggs, while olive oil keeps the texture incredibly moist and luscious for days.I love serving it with thick Greek yoghurt and a spoonful of homemade lemon curd for the ultimate citrus dessert moment.
Nutrition Per Serving
230
Calories
15g
Fat
2g
Saturates
10g
Sugars
142mg
Salt
6g
Protein
15g
Carbs
3g
Fibre
Ingredients
Method
- PREHEAT your oven to 170°C fan (340°F)
- COMBINE the lemon zest, lemon juice, eggs, olive oil, honey, baking powder and salt into a large mixing bowl.
- ADD the almond meal and mix well until smooth.
- POUR into a lined 20 cm (8 inch) cake tin.
- BAKE for 45 minutes or until golden and cooked through when tested with a skewer.
- ALLOW the cake to cool before removing from the tin.
- SERVE simply dusted with icing sugar as a beautiful everyday tea cake, or top with Greek yoghurt and lemon curd for something extra special.
- ENJOY.
NOTES + INSPIRATION
This cake is naturally gluten-free and beautifully moist thanks to the almond meal and olive oil. The flavour develops even more overnight, making it perfect to bake ahead for entertaining or weekend gatherings. Serve simply dusted with icing sugar for an everyday tea cake, or elevate it with Greek yoghurt and homemade lemon curd. Fresh berries, roasted rhubarb or poached stone fruit are beautiful alongside this cake. For dairy-free, serve with coconut yoghurt or whipped coconut cream. Almond meal provides healthy fats, protein and a naturally soft crumb while keeping the cake rich and satisfying. Use light flavoured extra virgin olive oil for the best delicate lemon flavour. This cake freezes beautifully. Slice and freeze individually for easy desserts or afternoon tea.
This cake is naturally gluten-free and beautifully moist thanks to the almond meal and olive oil. The flavour develops even more overnight, making it perfect to bake ahead for entertaining or weekend gatherings. Serve simply dusted with icing sugar for an everyday tea cake, or elevate it with Greek yoghurt and homemade lemon curd. Fresh berries, roasted rhubarb or poached stone fruit are beautiful alongside this cake. For dairy-free, serve with coconut yoghurt or whipped coconut cream. Almond meal provides healthy fats, protein and a naturally soft crumb while keeping the cake rich and satisfying. Use light flavoured extra virgin olive oil for the best delicate lemon flavour. This cake freezes beautifully. Slice and freeze individually for easy desserts or afternoon tea.
