Description
This Gluten-Free Lavender Lemon Cake is a delightful treat that combines the floral notes of lavender with the bright citrusy flavors of lemon. It’s a light and fluffy cake perfect for any special occasion or just as a sweet indulgence.
Ingredients
Dry 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
Wet Ingredients:
- 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
Instructions
- Preheat the oven: Preheat the oven to 350°F (180°C). Grease and line a cake pan with parchment paper.
- Prepare dry ingredients: Whisk almond flour, baking powder, and salt in a bowl.
- Mix wet ingredients: Combine egg yolks, half the sugar, lavender, lemon juice, lemon zest, and yogurt in a bowl.
- Combine dry and wet ingredients: Mix in the dry ingredients until a thick paste forms.
- Whip egg whites: Beat egg whites, sugar, vinegar, and vanilla until soft peaks form.
- Fold in egg whites: Gently fold whipped egg whites into the batter.
- Bake: Pour batter into the pan and bake for 25-30 minutes.
- Cool: Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Serve: Dust with powdered sugar and enjoy!
Notes
- Lavender: If you don’t want pieces of lavender in the cake, crush the buds before adding.
- Separate eggs cold to avoid yolk contamination.
- Avoid tapping the pan to prevent deflating the cake.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 134 kcal
- Sugar: 8g
- Sodium: 149mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 94mg
