Description: This Honey Lemon Almond Flour Cake is a light and moist dessert that beautifully balances the sweetness of honey with the bright acidity of fresh lemon. Made with almond flour, this cake is naturally gluten-free and has a delightful nutty flavor. It’s perfect for a cozy afternoon tea, a light dessert after dinner, or any special occasion.
Ingredients (Quantities):
- Almond flour: 2 cups
- Honey: ½ cup (plus extra for drizzling)
- Lemon zest: 2 teaspoons (from about 1 large lemon)
- Lemon juice: ¼ cup (freshly squeezed)
- Eggs: 4 large
- Baking powder: 1 teaspoon
- Salt: ½ teaspoon
- Vanilla extract: 1 teaspoon
- Coconut oil (melted, or unsalted butter): ½ cup
Optional Ingredients:
- Sliced almonds: ¼ cup (for topping)
- Powdered sugar: for dusting
- Fresh berries: for serving (optional)
- Greek yogurt or whipped cream: for serving (optional)
Instructions:
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
- Mix the wet ingredients: In a large mixing bowl, whisk together the eggs, honey, melted coconut oil (or butter), lemon zest, lemon juice, and vanilla extract until well combined.
- Combine dry ingredients: In a separate bowl, whisk together the almond flour, baking powder, and salt.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.
- Pour into the pan: Pour the batter into the prepared cake pan, smoothing the top with a spatula. If using, sprinkle sliced almonds on top for added texture.
- Bake: Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center comes out clean. The cake should be lightly golden around the edges.
- Cool and serve: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Drizzle with additional honey before serving, and dust with powdered sugar if desired.
- Optional toppings: Serve with fresh berries or a dollop of Greek yogurt or whipped cream for added richness.
Tips for Success:
- Room temperature ingredients: Make sure your eggs and melted coconut oil are at room temperature for better mixing.
- Fresh ingredients: Use fresh lemon juice and zest for the best flavor.
- Storage: Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Recommendations:
- This cake pairs wonderfully with a cup of tea or coffee.
- For a special occasion, consider adding a lemon glaze or frosting made with cream cheese and lemon juice.
Nutrition (per slice, estimated):
- Calories: 220
- Protein: 6g
- Fat: 15g
- Carbohydrates: 20g
- Fiber: 2g
- Sugar: 10g
- Sodium: 160mg
Enjoy your light and flavorful Honey Lemon Almond Flour Cake! 🎂🍋✨
