Gluten Free Lemon Cake
12 People
368 Cals
Gluten Free Lemon Cake
12 People
368 Cals
About the recipe
If you’re looking for the ultimate flourless lemon cake — moist, bright, gluten-free and naturally sweet — this is the one everyone keeps asking me for. This healthy lemon cake bakes up tender and luscious, with the perfect balance of citrus and sweetness. It’s wonderful served on its own as a classic tea cake, but truly shines when topped with a generous spoonful of Greek yoghurt and a swirl of my homemade lemon curd. Light, fragrant and effortlessly elegant — the kind of dessert you’ll make all year round.Whether you need a gluten-free treat for guests or a simple citrus cake that always turns out perfectly, this flourless lemon cake is a guaranteed favourite.
Nutrition Per Serving
368
Calories
28g
Fat
5g
Saturates
19g
Sugars
232mg
Salt
8g
Protein
25g
Carbs
3g
Fibre
Ingredients
Switch measurement units
- 300 g almond meal
- 125 ml raw honey
- 2 tsp baking powder
- ½ tsp sea salt
- 4 large free-range eggs
- 125 ml extra-virgin olive oil
- 2 lemons
- 2 tsp vanilla extract
LEMON CURD RECIPE
- 2 organic eggs
- 60 g unrefined raw sugar
- 60 ml lemon juice
- 60 g butter diced
- 1.5 tsp cornflour
Method
- MIX the cake ingredients and pour into your 20cm lined baking tin.
- BAKE for 45 minutes at 160°C fan, until cooked through. Cool completely.
FOR THE LEMON CURD
- WHISK eggs, sugar, lemon juice + cornflour in a bowl.
- POUR into a saucepan over low heat and stir until thickened.
- REMOVE from heat and whisk in the butter until silky smooth.
- STRAIN into a bowl and refrigerate 4 hours until cold.
- STORE in a glass jar for up to 2 weeks.
- TO DECORATE, dollop over Greek yoghurt and a few spoonsfulls of lemon curd.
- SERVE and enjoy.
This beautiful lemon cake will store in the fridge for up to 1 week.
