Gluten-Free Lemon Almond Cake with Honey Drizzle
A moist, tender almond flour cake brightened with fresh lemon zest and finished with a sweet honey glaze. This mediterranean-inspired gluten free (gluten free) ready in about 45 minutes layers almond flour, baking powder, large eggs into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 270 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups almond flour
- 1 tsp baking powder
- 4 large eggs
- 3/4 cup granulated sugar
- 2 tsp fresh lemon zest
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1/4 cup honey
Instructions
- Step 1: Preheat oven to 350°F. Grease and line an 8-inch round cake pan with parchment paper.
- Step 2: In a large bowl, whisk together 2 cups almond flour and 1 tsp baking powder.
- Step 3: In a separate bowl, beat 4 large eggs with 3/4 cup granulated sugar, 2 tsp fresh lemon zest, 2 tbsp fresh lemon juice, and 1 tsp vanilla extract until pale and slightly thickened, about 2 minutes.
- Step 4: Fold the dry almond flour mixture gently into the egg mixture until just combined.
- Step 5: Pour the batter into the prepared pan and smooth the top with a spatula.
- Step 6: Bake for 30-35 minutes until the cake is golden and a toothpick inserted in the center comes out clean.
- Step 7: While the cake cools, warm 1/4 cup honey gently in a small saucepan over low heat until pourable.
- Step 8: When the cake is slightly warm, drizzle the honey evenly over the top, allowing it to soak in before slicing and serving.
Equipment for this recipe
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Frequently asked questions
How long does Gluten-Free Lemon Almond Cake with Honey Drizzle take to make?
Total time is about 45 minutes (10 min prep + 35 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Gluten-Free Lemon Almond Cake with Honey Drizzle?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Gluten-Free Lemon Almond Cake with Honey Drizzle?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Gluten-Free Lemon Almond Cake with Honey Drizzle for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Gluten-Free Lemon Almond Cake with Honey Drizzle gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
