A fluffy and moist almond flour cake flavored with fresh lemons! The frosting is a creamy dairy free blend of coconut butter, honey and lemons. A simple and classic dessert that’s gluten free, grain free, dairy free, and refined sugar free! This recipe is Paleo and is SCD!
Hi Friends! I’ve had the recipe for this lemon cake tucked into my notebook since last summer. I worked on it and worked on it and then before I knew it, summer had given way to fall and I’d moved on to sharing with you all things pumpkin.
Last week my little girl turned three (excuse me while I dry my tears) and was adamant about wanting a lemon cake for her birthday. It gave me the perfect excuse to dig this recipe back up and with just a few little tweaks…here we are!
This cake is moist and fluffy which can be difficult to achieve when baking with almond flour. It has a lovely, tart lemon flavor brought on by the use of fresh lemons that I absolutely love!
Before making the cake, you need to make sure all of your ingredients are at room temperature. This is very important because if any of your ingredients are cold, then your coconut oil will solidify and won’t be evenly distributed in your cake.
If you’ve waited until the last minute to pull the eggs from the fridge, you can just submerge them in a bowl of warm water for 5 to 10 minutes to bring them up to room temperature.
Put your mixers and whisks away…for this recipe you’ll be using a blender! Add all of your wet ingredients into the blender and blend for about 15 seconds or until it’s frothy.
Then, add in your dry ingredients and blend again until all the ingredients are well combined. You’ll probably need to stop a couple of times to scrape down the sides of the jar.
Pour the batter into a 9 inch cake pan that’s been greased with coconut oil and the bottom lined with parchment paper. You can also bake the cake in two 6 inch loaf pans or a muffin pan, you’ll just have to adjust the bake time.
While the cake is baking, you can start on the frosting. I have to be perfectly honest with you, if I hadn’t been making this for my daughters birthday I probably would have just left the frosting off altogether, it’s so good without it! But she reminded me that “a bibday cake needs fosting mama”! So the birthday girl got her frosting and I actually really love it on the cake!
The frosting is incredibly easy to make. All you do is mix coconut butter with a little lemon juice, honey and any non-dairy milk. If it’s too firm, simply put it in the microwave for 10 to 15 seconds to soften it. Once the cake has cooled, you can spread the frosting on top.
At this point, you can either serve the cake as is with soft creamy frosting or you can put the whole thing in the fridge. This will firm up the frosting and turn it into a “shell” over your cake, very similar to the lemon cake you would buy from Starbucks or (if you live in Tampa) Wright’s Gourmet Cafe.
This cake has easily become my new favorite treat and I see us enjoying it all spring and summer long! Hope you enjoy!
More almond flour desserts!
If you’ve made this recipe, be sure to leave a comment and star rating below!
A fluffy and moist almond flour cake flavored with fresh lemons. The frosting is a creamy dairy free blend of coconut butter, honey and lemons. This easy paleo dessert is also SCD legal. It's gluten free, grain free, dairy free and refined sugar free.
- 2 Tbsp coconut oil, melted
- 3/4 cup honey
- 2 large eggs, at room temperature
- 2 Tbsp lemon zest (about 1 large lemon)
- 1/2 cup freshly squeezed lemon juice
- 1/4 tsp vanilla extract
- 3 cups finely ground almond flour
- 1/2 tsp sea salt
- 1 tsp baking soda
- 1/2 cup coconut butter, melted
- 2 Tbsp freshly squeezed lemon juice
- 3 Tbsp honey
- 1/4 cup non-dairy milk
- lemon slices and lemon zest for garnish
Preheat oven to 325F. Grease the sides and bottom of a 9 inch round cake pan with coconut oil. Line the bottom of the pan with parchment paper. Set aside. Ensure all ingredients are at room temperature before beginning.
Place all wet ingredients; coconut oil, honey, eggs, lemon juice and vanilla extract into a blender and blend for about 15 seconds. The mixture should be frothy.
Add the dry ingredients and the lemon zest to the blender. Blend until all ingredients are well combined, stopping to scrape down the sides as needed.
Pour the batter into the greased cake pan and bake on the middle rack for 35 to 45 minutes or until a toothpick inserted in the middle of the cake comes out clean. The top and sides of the cake should be a golden brown.
Allow the cake to cool completely before turning out of the pan.
Place all ingredients for the frosting in a small bowl and mix using a spoon. If the frosting is to firm, place the bowl in the microwave for 10 to 15 seconds until softened.
Wait until the cake has cooled to frost. Garnish with lemon slices and lemon zest. Keep cake stored covered in the refrigerator.
The frosting will firm up in the fridge. It can be served with the firm frosting (which is my preference) or take cake out to rest at room temperature 45 minutes before serving.
All the ingredients for the cake must be at room temperature before beginning to bake or the coconut oil will harden and won't be evenly distributed in the batter.
Make sure to use fresh lemon juice for the cake and frosting or the flavor will be "off".
*The calories calculated in the recipe are an estimate*
The photos and content above are copyright protected. Please do not use my photos. Please do not copy this recipe and share it on your own website or social media channels. If you wish to tell people about this recipe, you can provide a link back to my blog rather than copying the recipe. Thank you! XO, Jen