Name: Gluten Free Lavender Lemon Cake Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 2 h
Cuisine: American
Ingredients: Butter or nonstick spray for greasing the pan; 135 g (1 ½ cups) almond flour, spooned and leveled; 1 ½ tsp baking powder; ¼ tsp fine sea salt; 4 large eggs, separated, room temperature; 67 g (⅓ cup) granulated sugar, divided; ¾ tsp dried culinary lavender*; 1 tbsp lemon zest; 1 tbsp lemon juice; 60 g (¼ cup) full-fat plain Greek yogurt, room temperature; ½ tsp distilled white vinegar; 1 tsp vanilla bean paste or pure vanilla extract

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If you crave a dessert that’s as stunning as it is flavorful, the Gluten Free Lavender Lemon Cake is an absolute must-try. This unique cake balances bright citrusy zest with subtle floral notes, offering both a truly luxurious texture and an aroma that fills your kitchen with joy. Every bite is a celebration—light, fluffy, and naturally gluten free, making it a crowd-pleaser for everyone at the table. Whether you’re looking to impress at a brunch or simply want to treat yourself with a fragrant slice beside your afternoon tea, this Gluten Free Lavender Lemon Cake promises to make any occasion a little more special.

Gluten Free Lavender Lemon Cake Recipe - Recipe Image

Ingredients You’ll Need

All you need is a handful of thoughtfully chosen ingredients, each bringing its own touch to the magic of this cake. These pantry staples and specialty accents create something greater than the sum of their parts: freshness, fragrance, and a rich, moist crumb.

Butter or nonstick spray: Greasing the pan well ensures your lovely cake releases in one neat piece.
Almond flour: This naturally gluten free flour makes the cake tender and lends a subtle nutty flavor.
Baking powder: Helps the cake rise, making it irresistibly light and fluffy.
Fine sea salt: Just a pinch draws out all the bright, complex flavors in the cake.
Eggs (separated): Whipping the whites makes for a delicate, airy crumb, while the yolks add richness.
Granulated sugar: Divided for both batter and meringue; just enough for gentle sweetness.
Dried culinary lavender: Gives the unmistakable floral aroma and a whisper of flavor, elevating this bake beyond the ordinary.
Lemon zest: Adds bright, zippy fragrance and sharpens the cake’s citrus character.
Lemon juice: A splash intensifies the tang and balances the sweetness beautifully.
Full-fat plain Greek yogurt: Brings moisture and a slight tang to keep the cake lush but never heavy.
Distilled white vinegar: Stabilizes the whipped egg whites, helping the cake hold its delightful lift.
Vanilla bean paste or pure vanilla extract: For depth and warmth in the background while letting the lemon and lavender sing.

How to Make Gluten Free Lavender Lemon Cake

Step 1: Prep the Pan and Preheat

Start by preheating your oven to 350°F (180°C). Generously grease your 8 or 9-inch round cake pan and line the bottom with parchment paper. This little extra step means your Gluten Free Lavender Lemon Cake will come out of the pan without any sticking or crumbling—trust me, it really pays off.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together your almond flour, baking powder, and fine sea salt. This creates a light, even base, ensuring there will be no pockets of dryness or clumps later on. Set aside so it’s ready when the wets are good to go.

Step 3: Whisk Together the Wet Ingredients

In a large bowl, combine the egg yolks, half of your granulated sugar, culinary lavender, lemon zest, lemon juice, and Greek yogurt. Whisk until everything is fully integrated—what you get now is a creamy, fragrant mixture already hinting at how flavorful your finished cake will be.

Step 4: Combine Wet and Dry

Add the dry ingredients straight into the wet mixture. Whisk them together until it forms a thick, pasty batter. Don’t worry if it looks denser than cake batters you’re used to—the whipped egg whites coming up next work magic.

Step 5: Whip the Egg Whites to Soft Peaks

In the clean bowl of a stand mixer (or using a hand mixer), beat the egg whites on medium-high speed until foamy. Add distilled white vinegar and vanilla bean paste, then continue beating. Slowly add the remaining sugar, one tablespoon at a time, and keep whipping until you reach soft peaks that gently fold over when you lift the whisk.

Step 6: Gently Fold for the Perfect Texture

Now comes the crucial part: using a rubber spatula, gently fold the fluffy egg whites into your thick batter mixture. Take your time and be delicate—this step could take a minute or two. The air you beat into the whites is what will make your Gluten Free Lavender Lemon Cake beautiful, tender, and sky-high, so avoid overmixing.

Step 7: Bake with Care

Spoon and smooth the batter into your prepared cake pan, making sure the top is nice and even. Slide it into your preheated oven and bake for 25-30 minutes, or until a toothpick poked in the center comes out clean. That heavenly scent? Completely irresistible.

Step 8: Cool and Finish

Allow your cake to cool in the pan for about 10 minutes—just enough so it holds its shape—then gently turn it onto a wire rack to cool fully for about an hour. Once cool, dust with powdered sugar for a final elegant touch that hints at the sweetness inside. Brew up some tea and get ready to enjoy every bite!

How to Serve Gluten Free Lavender Lemon Cake

Garnishes

For a beautiful finish, dust your cake with powdered sugar, and if you’re feeling fancy, add a few extra sprigs of dried lavender or thin curls of lemon zest right on top. These simple touches bring out the floral notes and give your Gluten Free Lavender Lemon Cake show-stopping appeal.

Side Dishes

This cake truly shines with a perfectly brewed cup of Earl Grey or green tea, but it’s also lovely alongside fresh seasonal berries or a dollop of thick Greek yogurt. Their freshness and tang are a natural match for the cake’s fragrant profile, making every serving even more satisfying.

Creative Ways to Present

Consider slicing the cake into petite triangles and serving on a tiered tray for an afternoon tea party or brunch. For celebrations, a drizzle of simple lemon glaze or some edible flowers lifts the presentation into something worthy of any special occasion. The Gluten Free Lavender Lemon Cake is also fantastic layered with whipped coconut cream for an elegant plated dessert.

Make Ahead and Storage

Storing Leftovers

If there’s any cake left (which, honestly, is rare), simply wrap it tightly in plastic wrap or seal it in an airtight container. Store at room temperature for up to 2 days, or refrigerate for a more extended shelf life, keeping every crumb fresh and fragrant.

Freezing

This Gluten Free Lavender Lemon Cake freezes surprisingly well. Slice and wrap individual pieces for the ultimate treat on demand. Thaw overnight in the refrigerator or allow to come to room temperature before serving—a great trick for prepping ahead for brunches or guests.

Reheating

To bring leftovers back to their just-baked glory, gently warm a slice in the microwave for 10-15 seconds or pop it in a 300°F (150°C) oven for a few minutes. This revives the aroma and makes the crumb soft, as if freshly baked.

FAQs

Can I use fresh lavender instead of dried?

You can use fresh lavender, but be sure it’s culinary-grade and use about twice as much, since dried has a more concentrated flavor. Always taste a bit first to avoid overpowering the cake.

Is there a substitute for almond flour in this recipe?

Almond flour is key to the signature moist texture and flavor of the Gluten Free Lavender Lemon Cake. You could try fine hazelnut meal for a different twist, but other gluten free flours won’t replicate the same richness.

How do I make the cake dairy free?

Swap the Greek yogurt for coconut yogurt and use a non-dairy spread to grease the pan. The results are still beautifully moist and the flavors remain just as enticing.

Can I reduce the sugar amount?

Yes, you can reduce the sugar slightly for a less sweet cake, but keep in mind that sugar not only sweetens but also helps retain moisture and structure in gluten free recipes.

What’s the best way to grind dried lavender?

If you prefer a smoother texture, crush whole lavender buds with a mortar and pestle, or briefly pulse in a spice grinder. This releases their flavor without big floral flecks in your finished cake.

Final Thoughts

If you’re searching for a bake that’s simple yet extraordinary, the Gluten Free Lavender Lemon Cake is calling your name. It’s everything you want in a treat: unique, aromatic, gorgeous, and kind to dietary needs. I hope it finds a place among your own favorite recipes—don’t wait for a special occasion, because this cake has a way of turning any day into a celebration!