Zesty Lemon Cake
Bursting with lemon flavor, this easy lemon cake recipe comes together with no gluten, grains, or refined sugar. You won't miss any of that! Serve this healthy lemon cake with confidence for a special occasion or to perk up an ordinary day.
Equipment
- 1 8" round pan
- parchment to line pan
- hand mixer or other way to beat eggs
Ingredients
- 4 eggs, separated and room temperature
- 2 C almond flour
- 1/4 C butter, melted
- 1/4 C honey
- 2 lemons, zested (about 2 T zest)
- 1 T lemon juice
- 1 tsp vanilla extract or use vanilla paste, vanilla seeds, etc.
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat oven to 350° F. Line an 8" round pan with parchment. Brush a bit of the melted butter around the sides of the pan.
- Use a box grater (or other method) to zest the lemons.
- Beat egg whites until they are fluffy and form soft peaks.
- In a separate bowl, beat egg yolks for about 2 minutes until they lighten in color. Stir in almond flour, honey, butter, lemon zest and juice, vanilla, baking soda, and salt.
- Fold egg whites into the egg yolk mixture just until combined.
- Spread cake batter in prepared pan smoothly and bake about 30 minutes at 350° F until the sides pull away from the edges and the top is browned.
- Cool 10 minutes in pan. Run a knife around the edges to be sure they aren't attached, then invert the pan and remove the parchment. Turn cake right side up on a cooling rack or cake plate and cool completely.