Description
This Moist and Zesty Grain-Free Italian Lemon Cake is made with almond flour, coconut flour, fresh lemons, and Greek yogurt, creating a deliciously light and tangy dessert perfect for any occasion.
Ingredients
Scale
- 2 cups almond flour
- ½ cup coconut flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup honey or maple syrup
- 4 large eggs
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- Juice of 2 lemons
- ½ cup Greek yogurt or coconut yogurt
- For the Lemon Glaze:
- 1 cup powdered sugar (or powdered erythritol for a sugar-free option)
- 3 tablespoons fresh lemon juice
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a cake pan with parchment paper.
- Whisk together almond flour, coconut flour, baking powder, baking soda, and salt in a medium bowl.
- In a separate bowl, beat butter and honey (or maple syrup) until creamy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, lemon zest, and lemon juice.
- Mix in Greek yogurt until smooth.
- Gradually fold in the dry ingredients until well combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- For the glaze, whisk together powdered sugar, lemon juice, and vanilla extract until smooth.
- Drizzle the glaze over the cooled cake and let it set before serving.
Notes
- Make sure to use room-temperature eggs and butter for the best texture.
- Store leftovers in an airtight container at room temperature for up to 3-4 days or refrigerate for longer shelf life.
- This cake can be frozen for up to 3 months. Wrap tightly in plastic wrap and foil before freezing.
- For a dairy-free version, substitute Greek yogurt with coconut yogurt.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 119mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 43mg
Keywords: Italian Lemon Cake, Grain-Free Lemon Cake, Almond Flour Cake, Gluten-Free Lemon Cake, Moist Lemon Cake, Italian Lemon Dessert