Description
Bright and tender cake made with almond flour and naturally sweetened with honey, perfect for dessert or brunch.
Ingredients
- 2 cups finely ground almond flour
- 1 tsp baking powder
- 1/4 tsp fine salt
- 3 large eggs
- 1/3 cup honey
- 1/4 cup melted unsalted butter (or coconut oil for dairy-free)
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1/2 cup powdered sugar (for glazing)
- 1–2 tbsp lemon juice (for glazing)
Instructions
- Preheat the oven to 350°F (175°C) and prepare a 9-inch round pan by greasing and lining the bottom with parchment.
- In a bowl, whisk together the almond flour, baking powder, and salt.
- In a separate bowl, whisk together the eggs, honey, melted butter, lemon juice, lemon zest, and vanilla.
- Fold the wet ingredients into the dry ingredients until just combined; do not overmix.
- Pour the batter into the prepared pan and bake for 25-30 minutes, until a tester comes out with a few moist crumbs.
- Cool the cake for 10-15 minutes in the pan, then remove it to a rack.
- If desired, glaze the cake with a mix of powdered sugar and lemon juice.
Notes
Use finely ground almond flour for the best texture; store in an airtight container for up to 2 days at room temperature or up to 5 days in the fridge.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Gluten-Free