Gluten-Free Lemon Almond Cake with Honey Syrup

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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 recipe, ready in about 50 minutes, layers almond flour, baking powder, 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.

Prep: 15 min Cook: 35 min Serves 8 Mediterranean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
  2. Step 2: In a medium bowl, whisk together 2 cups almond flour and 1 tsp baking powder until well combined.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Step 8: Let the cake cool completely in the pan before removing to a serving plate. Serve at room temperature.

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