Gluten-Free Lemon Almond Cake with Honey Syrup
Moist almond flour cake brightened with fresh lemon zest and soaked in a fragrant honey syrup for a tender crumb and sweet finish. This mediterranean-inspired gluten free (gluten free) ready in about 50 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 280 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 tbsp (from 2 lemons) lemon zest
- 1/4 cup lemon juice
- 1/3 cup honey
- 2 tbsp (melted) unsalted butter
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- Step 2: In a medium bowl, whisk together 2 cups almond flour and 1 tsp baking powder until well combined.
- Step 3: In a large bowl, beat 4 large eggs and 3/4 cup granulated sugar with an electric mixer on medium speed for 3 minutes until pale and fluffy.
- Step 4: Fold the almond flour mixture gently into the eggs along with 2 tbsp lemon zest and 2 tbsp melted unsalted butter until fully incorporated.
- Step 5: Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Step 6: While cake bakes, combine 1/4 cup fresh lemon juice and 1/3 cup honey in a small saucepan over low heat. Stir until honey dissolves completely and syrup is warm.
- Step 7: When cake is done, poke holes all over the top with a skewer and slowly pour the warm honey-lemon syrup evenly over the cake.
- Step 8: Let the cake cool completely in the pan before removing to a serving plate. Serve at room temperature.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Gluten-Free Lemon Almond Cake with Honey Syrup take to make?
Total time is about 50 minutes (15 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 Syrup?
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 Syrup?
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 Syrup 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 Syrup 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.
