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Gluten Free Lavender Lemon Cake Recipe

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4.1 from 12 reviews

A delicate and fragrant gluten free lavender lemon cake featuring almond flour, whipped egg whites, and a refreshing hint of lemon zest and lavender. Perfectly moist and light, this cake is ideal for afternoon tea or special occasions, offering a floral and citrusy flavor profile without gluten.

Ingredients

For the Cake

  • Butter or nonstick spray (for greasing the pan)
  • 135 g almond flour (spooned and leveled)
  • 1 ½ tsp baking powder
  • ¼ tsp fine sea salt
  • 4 large eggs (separated, room temperature)
  • 67 g granulated sugar (divided)
  • ¾ tsp dried culinary lavender*
  • 1 tbsp lemon zest
  • 1 tbsp lemon juice
  • 60 g full-fat plain Greek yogurt (room temperature)
  • ½ tsp distilled white vinegar
  • 1 tsp vanilla bean paste or pure vanilla extract

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (180°C). Grease an 8 or 9-inch (20 or 23 cm) cake pan and line the bottom with parchment paper to prevent sticking.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the almond flour, baking powder, and salt. Set aside for later use.
  3. Mix Wet Ingredients: In a large bowl, whisk the egg yolks, half of the granulated sugar, dried culinary lavender, lemon juice, lemon zest, and Greek yogurt until the mixture is fully combined and smooth.
  4. Combine Wet and Dry Ingredients: Add the dry ingredient mixture into the wet ingredients, whisking until combined to form a thick paste-like batter.
  5. Beat Egg Whites: Using a stand mixer fitted with a whisk attachment or an electric hand mixer, beat the egg whites on medium-high speed until foamy.
  6. Add Vinegar and Vanilla: Add the distilled white vinegar and vanilla bean paste (or pure vanilla extract) to the foamy egg whites.
  7. Incorporate Sugar and Whip to Soft Peaks: Gradually add the remaining sugar one tablespoon at a time while continuing to beat on medium-high speed until soft peaks form. Make sure to scrape the bottom of the bowl to incorporate all liquid evenly.
  8. Fold Egg Whites into Batter: Gently fold the whipped egg whites into the batter using a rubber spatula until just combined. Be careful not to overmix to avoid deflating the batter; the mixture should remain thick and fluffy.
  9. Bake the Cake: Pour the batter into the prepared cake pan, smoothing the top with a rubber spatula. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  10. Cool the Cake: Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely, which should take about 1 hour.
  11. Serve: Once cooled, dust the cake with powdered sugar and serve with a cup of tea. Enjoy the delicate flavors of lavender and lemon!

Notes

  • Ensure eggs are at room temperature for better volume when whipping whites.
  • Dried culinary lavender should be food grade and not from decorative sources.
  • Folding the egg whites gently is crucial to keep the batter light and airy.
  • Use almond flour that is finely ground for the best texture.
  • Dust with powdered sugar just before serving to keep the presentation fresh.

Find it online: https://marthatasty.com/gluten-free-lavender-lemon-cake-recipe/