This healthier lemon cake is a lemon lovers dream cake! The lemon flavors are vibrant, yet balanced. The frosting is a delicious glaze like topping that really compliments the lemon flavors coming from the cake. The texture of this cake is also delectable and addictive! Plan on eating one big slice!
What you need to make this healthier lemon cake:
makes 1 – 8 x 8 cake, 4 – 3″ cake rounds, 10 standard cupcakes.
For the Lemon Cake:
- 1/2 cup Almond flour
- 1/4 cup white or wheat flour
- 1/2 cup coconut sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1/4 teaspoon lemon oil OR 1 teaspoon lemon flavoring
- 1 egg
- 1/2 cup milk
- 1/4 cup vegetable oil
For the Lemon Glaze:
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- pinch of salt
- 1 tablespoon butter – softened
- 1 teaspoon milk
- Optional – yellow food coloring
Instructions for Lemon Cake:
- Preheat oven to 350 F.
- Add almond flour, flour, coconut sugar, baking powder and salt and stir.
- Add lemon zest, lemon juice, lemon oil or flavoring, egg, milk and oil to the flour mixture and blend until smooth.
- Grease an 8 x 8 baking pan. OR 4 – 3″ cake rounds OR line your cupcake tins with liners.
- Bake 8 x 8 cake for ~23 minutes or until a tooth pick can be inserted and come out clean.
- 4 – 3″ rounds for ~18 minutes.
- Cupcakes for ~15 minutes.
- Cool cakes before topping.
Instructions for Lemon Glaze:
- In a small bowl, add powdered sugar, vanilla, lemon juice, salt, butter, milk and food coloring if using it and whisk together until smooth.
- Top cooled cakes with a thin layer.
Healthier Lemon Cake
Yummy lemon flavors in a healthier cake!
Servings: 4 people
Ingredients
- 1/2 cup Almond flour
- 1/4 cup white or wheat flour
- 1/2 cup coconut sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1/4 teaspoon lemon oil OR 1lemon flavoring
- 1 egg
- 1/2 cup milk
- 1/4 cup vegetable oil
- For the lemon glaze
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- pinch of salt
- 1 tablespoon butter - softened
- 1 teaspoon milk
- Optional - yellow food coloring
Instructions
- Preheat oven to 350 F.
- Add almond flour, flour, coconut sugar, baking powder and salt and stir.
- Add lemon zest, lemon juice, lemon oil or flavoring, egg, milk and oil to the flour mixture and blend until smooth.
- Grease an 8 x 8 baking pan. OR 4 – 3″ cake rounds OR line your cupcake tins with liners.
- Bake 8 x 8 cake for ~23 minutes or until a tooth pick can be inserted and come out clean.
- 4 – 3″ rounds for ~18 minutes.
- Cupcakes for ~15 minutes.
- Cool cakes before topping.
- Instructions for lemon glaze:
- In a small bowl, add powdered sugar, vanilla, lemon juice, salt, butter, milk and food coloring if using it and whisk together until smooth.
- Top cooled cakes with a thin layer.