Lemon Almond Flour Fresh Summer Cake
Bright, zesty, and naturally sweet—my lemon almond flour fresh summer cake is the kind of treat that feels as good as it tastes. Made with wholesome, gluten-free ingredients, it’s light, nourishing, and supports your immune system with vitamin C from fresh lemon, antioxidant-rich ingredients, and healthy fats that help keep you energized and balanced in every bite.
Ingredients
2 1/2 cups lemon almond flour
1/3 cup coconut flour
1/3 cup Tapioca Flour
1 tbsp baking powder
1/8 tsp salt
1/2 cup Greek yogurt
3/4 cup granulated Swerve Sweetener or Monk Fruit
2 tbsp lemon zest
4 large eggs, room temperature
1 cup unsweetened almond milk
Lemon Frosting
Instructions
1. Preheat oven to 350F and grease 2 6-inch cake pans well (line bottoms with parchment if you are worried about it sticking).
2. In a large bowl, whisk together almond flour, coconut flour, tapioca flour, salt, and baking powder.
3. In another large bowl, beat or whisk yogurt and sweetener until smooth. Beat or whisk in your sweetener, lemon zest, until well combined.
4. Beat or whisk in eggs and almond milk.
5. Combine your wet into dry ingredients.
6. Divide batter between prepared baking pans and smooth the top with a knife or offset spatula.
7. Bake 25 to 30 minutes or until golden brown and firm to the touch.
8. Remove from oven and let cool at least 10 minutes, before turning out onto a wire rack to cool completely.
9. Spread your lemon frosting as desired. Enjoy!
Tips for Baking: Most baking recipes that call for 350°F are written for a regular (conventional) oven. If you’re using a convection oven, the fan circulates hot air and makes desserts bake faster and more evenly, so you should usually lower the temperature to 325°F. At the same temperature, convection can bake items about 20–25% faster, meaning cookies or cakes that normally take 12 minutes may finish in about 9–10 minutes, and a 30-minute cake may be done in about 22–24 minutes. Lowering the temperature helps cookies and cakes bake evenly without over-browning the edges. 🍪🎂I always bake using my convection oven, so please monitor your baking time and always use a toothpick to check for doneness.
