Gluten Free Easy Lemon Cake is full of sweetness, buttery with the tangy taste of lemon, with a pudding-like texture and it is gluten-free! It goes so well with a large dollop of whipped cream and toasted coconut!
You only need a sliver of this cake to satisfy that dessert craving and this recipe creates a cake that is tangy, dense with a pudding-like texture and it has delicious, chewy, crispy edges.
In my home, there is someone who wants the soft, moist centre and others who want the ends of the cake...extra chewy and sweet!
The crispy edge... 'that has my name all over it!' 😉
I love cooking with almond meal...it is perfect for anyone who is gluten-free or even for people who are not. It is a great substitute for flour and it creates a wonderful dense cake.
This is the type of cake you need to use a fork with, so that you can grab a piece of lemony cake, with some fluffy cream and a touch of crunchy toasted coconut. ....oh yeah! ....sounds great, doesn't it!!
This cake can be as lemony as you would like... as you simply pour the lemon juice over it, once it has baked. I like to drench it with lemon and use ½ cup of fresh lemon juice. You could use less or more depending on your love for lemons.
Leave the cake in the tin to cool and using a chopstick, poke holes in the cake and then pour the lemon juice over the cake. The cake will absorb the lemon juice while it cools.
The tip is to make sure that you whip the butter and the sugar till it is fluffy as this helps make the cake rise.
Yes, it does ask for a lot of butter but this is the type of cake that is perfect for when you need a special sweet treat.
(This cake is perfect for if you are Coeliac, gluten intolerant, on a gluten-free diet or are wheat intolerant! ... or even just looking for a sweet, moist cake that is easy.)
Recipe for Gluten Free Easy Lemon Cake!
- 220 g of butter
- 1 cup of sugar
- 1½ cup of almond meal
- ¾ teaspoon of baking powder - gluten free
- Zest of 1 lemon
- ½ cup of fresh lemon juice
- 2 eggs
- Preheat the oven to 180 degrees ( 350F) and line a cake tin with baking paper.
- Using an electric mixer, cream the butter and the sugar
- Gradually add one egg in at a time and mix
- Zest one lemon and add to the mixture and combine.
- Add in the almond meal and baking powder and mix
- Tip - I sprinkle some extra lemon zest on the base of the baking tin
- Spoon into a cake tin (a loaf tin) and bake in the oven for 40 to 45 mins.
- The cake will cook to a delicious golden brown and have sweet, chewy edges.
- Check to see if it is cooked by using a toothpick and if it comes out clean, it is cooked.
- Leave the cake in the tin to cool and using a chopstick, poke holes in the cake and then pour the lemon juice over the cake. The cake will absorb the lemon juice while it cools.
- (It is best eaten once it has cooled)
Leave the cake in the tin to cool and using a chopstick, poke holes in the cake and then pour the lemon juice over the cake. The cake will absorb the lemon juice while it cools.
A great way to finish off a meal ....and the day!
Enjoy! 😉
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Angela McKinney
It does look easy and very yummy! Thanks for sharing at #HomeMattersParty
Tampa Cake Girl
I love all things lemon. This looks like a yummy recipe. Thank you very much for joining in the celebration of #purebloglove, we enjoy having you each week. I hope to see you on Thursday at 8PM, EST through Sunday night. ~Cydnee
connie land
I just ate the first bite, oh so good and chewy! No topping needed! looks like Ive found another use for my almond meal! Thanks for posting!
Christine Gannon
Thanks I will freeze into small pieces so I can have it warm with coffee.