This Refreshing Almond Flour Lemon Cake combines the nutty richness of almond flour with the bright zest and juice of fresh lemons, creating a light and moist dessert that’s perfect for any time of year. Sweetened with erythritol, this cake offers a guilt-free indulgence that’s both low in carbs and gluten-free. Its creamy yogurt and erythritol frosting add just the right touch of sweetness, balancing the lemon’s tartness beautifully.
Why You’ll Love This: Lemon lovers and health-conscious dessert enthusiasts will adore this cake for its flavorful and refreshing taste without the heaviness of traditional desserts. The almond flour not only makes this cake gluten-free but also adds a depth of flavor and moisture that keeps it deliciously tender. The erythritol sweetener provides a sugar-free alternative that doesn’t compromise on sweetness, making it perfect for those managing sugar intake.
Perfect Occasion: This lemon cake is ideal for spring and summer gatherings, brunches, or as a light dessert following a hearty meal. It’s also perfect for celebrations like birthdays and anniversaries where you want to offer something special without straying from healthier eating habits. Additionally, it’s a great choice for afternoon tea or coffee breaks, providing a zesty lift to your day.
Decoration Tips: For an elegant finish, frost the cake with the creamy erythritol and yogurt topping once it has completely cooled. To enhance its visual appeal, sprinkle lemon zest over the frosting and decorate with thin lemon slice twists or edible flowers. If you prefer a bit more texture, consider adding crushed almonds or almond slices around the edges of the cake for a delightful crunch.
Ingredients:
- Almond flour, 2 cups (200 grams)
- Baking powder, 2 teaspoons
- Salt, a pinch
- Eggs, 3
- Erythritol, 1/4 cup (60 grams)
- Mild olive oil, 1/4 cup (45 grams)
- Almond milk, 1/4 cup (60 grams)
- Lemons, juice and zest of 2 (adjust juice according to lemon size)
- Vanilla extract, 1 teaspoon
For the Frosting:
- Erythritol, ground to a powder
- Water, just enough to form a thick paste
- Greek yogurt, added by tablespoons to achieve desired sweetness/tartness
Instructions:
- Preheat the oven to 350°F (180°C). Line a cake mold with parchment paper.
- In a large bowl, whisk together the eggs, olive oil, vanilla extract, erythritol, and almond milk. Incorporate the lemon juice and zest.
- Sift the almond flour, baking powder, and salt into the egg mixture and fold until just combined.
- Pour the batter into the prepared mold and smooth the top.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool on a wire rack.
- Once cooled, prepare the frosting by mixing powdered erythritol with a little water to form a creamy paste, then gradually add Greek yogurt until the desired flavor balance is achieved.
- Frost the cake, then garnish as desired with additional lemon zest or almond slices.
Enjoy this wonderfully refreshing Lemon Almond Flour Cake, perfect for satisfying your sweet tooth in a healthy and delightful way!
