Moist Almond Flour Lemon Cake

This almond flour lemon cake by Food Metrica may look simple, but it’s bursting with flavors! The combination of sweet, lemony, and nutty taste is just perfect. Plus, it’s fluffy and soft. Each slice is a refreshing treat that’s great for the warmer weather. It has everything that I want for a dessert recipe – I couldn’t ask for more.

Ingredients:

• 5 eggs (room temperature)
• 1/2 cup of honey
• 1/2 cup of melted butter (room temperature)
• 2 cups of almond flour
• 1/4 cup of coconut flour
• 1/4 teaspoon of salt
• 1 tablespoon of baking powder
• 1/4 cup of lemon juice (room temperature)
• 1/2 tablespoon of lemon zest
• lemon glazing (optional)

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Instructions:

Step 1:

Preheat the oven to 400F and line an 8×4 inch loaf pan with parchment paper. Slightly grease the paper with oil, then set aside.

Step 2:

Whisk eggs, honey, melted butter, lemon zest, salt, and lemon juice in a medium mixing bowl.

Step 3:

In a different mixing bowl, combine almond flour, coconut flour, and baking powder.

Step 4:

Pour the wet ingredients into the dry ingredients and stir everything together using a spatula until it becomes a thick batter for about 2 minutes or more.

Step 5:

Once done, transfer the batter onto the prepared loaf pan. Spread it evenly. Place it in the center of the oven and bake at 400F for about 15 minutes. After that, lower the temperature to 320F and cover the loaf pan with a loose piece of foil to prevent the top from browning. Keep baking for about 45 to 60 minutes or until a toothpick comes clean after inserting it into the center of the cake.

Step 6:

Once done baking, remove it from the oven and let it cool for 10 minutes in the loaf pan. After that, lift it out by pulling the parchment paper.

Step 7:

Transfer it to a cooling rack to let it cool completely for about 3 hours. Once fully cooled, add the lemon glazing. Serve and enjoy!

Moist Almond Flour Lemon Cake