Luscious Lemon Cake: A Gluten Free Delight!

Now that we're pretty certain my youngest son has a gluten allergy, I've begun the great search for easy and delicious gluten free recipes.

There are a ton of gluten free recipes out there. Some are good, some not so good. Many are complicated employing a seemingly odd and difficult to attain collection of ingredients designed to mimic the chemical reaction of baking with gluten flour.


I'm all about simple and clean baking. I need easy, quick recipes that I can rely on again and again.

I can't stand the aftertaste of xanthan gum and I'm not a fan of most gluten free flour blends.

Almond flour -I love!

I've been experimenting with recipes that call for almond flour and am slowly amassing a collection of favorites.

This lemon cake is one of them!


Moist, tantalizingly tart, and free of processed sugar, I feel good about giving my kids this dessert and I love the expression on people's shocked faces when I tell them they're eating a sugar free, gluten free cake- WHAT?!?

It's that good my friends!

Want to try my Luscious Lemon Cake? A true gluten free delight?


Here's what you'll need:

3 large lemons

3 large eggs

3 cups Almond Flour

1 cup pure maple syrup (I prefer Grade B)

1/3 cup olive oil

1 teaspoon baking powder

1 teaspoon lemon extract


Here's what to do:

Preheat your oven to 325 degrees.

To start, you'll need to thoroughly wash your lemons. If there's a waxy coating on the skin, try to get that off! Place your lemons in a pot of boiling water and bring to a boil then simmer covered for about 20 minutes.

Strain your lemons and set aside to cool.

In a small bowl, whisk your eggs together until fully combined. Add your lemon extract, the olive oil and the maple syrup. Set this bowl aside.

In a large bowl, mix your almond meal and baking powder together. Add to this mixture your wet ingredients from the small bowl.

Revisiting those lemons which should be cool by now. Slice them in half, doing your best to remove any seeds before placing the halves inside a blender.  Puree your lemons until you've got a lovely lemony puree.

Add your lemon puree to your mixing bowl.

Stir until everything is uniformly combined.

Grease a 9x9 circular baking pan. For consistency, I use more olive oil.

Bake at 325 degrees F for bout 60 minutes.

Allow to cool and set about thirty minutes before removing from the pan.

Adorn with powdered sugar and lemon slices or enjoy as is.

Either way, you'll love this lemony gluten free delight!