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Vanilla Cake with Lemon Zest (Almond Flour)

almondflourcakelemonYou'll love this Lemon Almond Flour Cake for a quick, easy and crowd pleasing dessert. It has a tender crumb with fresh lemon flavour. Serve it on its own or with the toppings of your choice.

2 cups almond flour, spooned and leveled (208 g)
½ cup Monk Fruit Sweetener with Erythritol (Granular)
1 tsp. baking powder
½ tsp. sea salt
3 large eggs, at room temperature
¼ cup extra-virgin olive oil
1 Tbsp. lemon zest, freshly grated

To Serve:
whipped cream
seasonal berries

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4) and grease an 8" round cake pan and line the bottom with parchment paper.

In a large bowl, whisk or sift together the almond flour, sugar, baking powder and salt.

In a separate bowl, whisk together the eggs, oil and lemon zest.

Pour the wet mixture into the dry ingredients and use a spatula to gently fold together until the dry ingredients are incorporated. Be careful not to over mix.

Pour the batter into the prepared pan and use a spatula to spread it out evenly.

Bake for 26-28 minutes, or until a toothpick inserted into the middle comes out clean.

Let cool for a few minutes before turning out onto a wire rack to cool completely.

Serve on its own or topped with whipped cream or coconut cream and berries.

Store the unfrosted cake in an airtight container at room temperature for 4-5 days. If frosted, store in the refrigerator and enjoy within 3-4 days.

Cook's Notes:

  • Make sure you use almond flour and not almond meal.
  • Use the spoon and level method to measure the almond flour.
  • You can substitute granulated sugar for the cane sugar.
  • The batter will be thick so make sure you use a spatula to smooth out the top once the batter is in the cake pan. This will help it bake up level.
  • To ensure the batter mixes together evenly, use room temperature ingredients.
  • Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.