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Gluten Free Lemon Almond Cake

This is a dense lemon almond cake, but it is not dense in the way that gluten free cakes normally are. The almond paste makes this a fairly sweet cake, so it pairs well with a morning coffee.
Course: Dessert
Cuisine: American
Keyword: cake recipes, gluten free cake, gluten-free dessert, lemon recipes
Servings: 8
Author: Mary Fran Wiley, Frannycakes

Ingredients

  • 4 ounces almond paste
  • 1 stick butter, softened
  • 125 grams ½ cup + 2 tablespoons sugar
  • 3 eggs
  • 15 grams 3 tablespoons ground flax
  • 60 grams ½ cup sweet white sorghum flour
  • 50 grams ¼ cup sweet white rice flour
  • 25 grams 3 tablespoons tapioca starch
  • ¼ teaspoon salt
  • juice, about 2-3 tablespoons & zest from 1 medium lemon
  • 2 tablespoons lemon juice
  • ¼ cup powdered sugar
  • 2 tablespoons milk, or non-dairy milk

Instructions

  • Preheat oven to 350 degrees. Grease a bundt pan.
  • Combine flax, sorghum,rice and tapioca starch with salt and whisk to combine a homogenous flour.
  • Cream together the almond paste and butter. I put the paddle attachment on my stand mixer and let it go on medium-high for about 5 minutes. Scrape down the sides and add in the sugar. Cream together the sugar and almond-butter mixture for about a minute or so. Remember, we are adding air so that we don’t have a too-dense cake.
  • Add in the eggs one at a time, scraping down the sides after each addition.
  • Mix in half the flour blend. Add in the lemon juice from your lemon (about 2 tablespoons). Mix in the rest of the flour, scraping down the sides of your bowl. Then stir in the zest from one lemon.
  • Pour your batter into the prepared pan and bake for 35-45 minutes. A cake tester will come out clean (or with a crumb or two) when the cake is done.
  • Whisk together the milk, powdered sugar and lemon juice and pour over warm cake. The cake will probably suck up the glaze, so if you want to see it, add more sugar to make a thicker glaze and pour it on a cooled cake. Top with slivered almonds and serve