Description
A moist and tangy gluten-free lemon cake.
Ingredients
Scale
- 1 1/2 cups almond flour
- 1/2 cup coconut flour
- 1 cup sugar
- 4 large eggs
- 1/2 cup unsalted butter, melted
- 1/2 cup lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix almond flour, coconut flour, sugar, baking powder, and salt.
- In another bowl, whisk eggs, melted butter, lemon juice, and lemon zest.
- Combine wet and dry ingredients.
- Pour batter into a greased baking pan.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cake cool before serving.
Notes
- Store leftovers in an airtight container.
- Can be topped with powdered sugar or lemon glaze.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 12g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 100mg
Keywords: Gluten-Free Lemon Cake