Gluten-Free Lemon Cake Slice
Bright, zesty, and perfect for any occasion, this **Gluten-Free Lemon Cake Slice** combines the refreshing tang of fresh lemons with the light, moist texture of almond and gluten-free flours. This easy-to-make treat features a luscious, citrus-forward glaze that adds just the right amount of sweetness, making it an irresistible dessert or afternoon tea companion. With only 20 minutes of prep time and a quick bake in the oven, this recipe is ideal for busy bakers who want big flavor without the gluten. Whether you’re hosting a crowd or indulging solo, these lemony slices are destined to be a hit. Serve it chilled for an extra zing and enjoy every bite of this delightful, gluten-free citrus creation!
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Recipe Information
Ingredients
- 150 grams Gluten-free all-purpose flour
- 50 grams Almond flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 115 grams Unsalted butter, softened
- 150 grams Granulated sugar
- 3 large Eggs
- 2 tablespoons Zest of lemons
- 60 milliliters Fresh lemon juice
- 1 teaspoon Vanilla extract
- 120 grams Powdered sugar (for glaze)
- 2 tablespoons Fresh lemon juice (for glaze)
Instructions
Preheat your oven to 175°C (350°F) and line a 9x9 inch baking tin with parchment paper.
In a medium bowl, whisk together the gluten-free all-purpose flour, almond flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy.
Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
Add the lemon zest, lemon juice, and vanilla extract to the butter mixture and mix until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Pour the batter into the prepared baking tin and spread it evenly.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and allow to cool in the pan on a wire rack.
While the cake is cooling, prepare the glaze by mixing the powdered sugar and lemon juice in a small bowl until smooth.
Once the cake has cooled to room temperature, drizzle the lemon glaze over the top.
Cut into slices and serve. Store any leftovers in an airtight container.
Nutrition Facts
Calories |
2963 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.7 g | 173% | |
| Saturated Fat | 65.8 g | 329% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 809 mg | 270% | |
| Sodium | 1866 mg | 81% | |
| Total Carbohydrate | 423.9 g | 154% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 273.1 g | ||
| Protein | 34.7 g | 69% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 266 mg | 20% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 360 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
