Nut-Free Lemon Cake Slice
Bright, tangy, and irresistibly tender, this Nut-Free Lemon Cake Slice is the ultimate citrus-infused treat for any occasion. Perfect for lemon lovers, this recipe combines freshly squeezed lemon juice and fragrant lemon zest to deliver a bold, zesty flavor that’s perfectly balanced by a sweet, silky glaze. Crafted without any nuts, it’s a safe and delightful dessert option for those with nut allergies. With a moist, buttery texture and an easy-to-follow method, this versatile lemon cake is ideal for everything from casual family gatherings to elegant afternoon teas. Ready in just under an hour, it’s baked to perfection in a single pan for effortless slicing and serving. Keywords: nut-free dessert, lemon cake slice, easy lemon recipe, allergy-friendly baking, citrus glaze cake.
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Recipe Information
Ingredients
- 200 grams all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 115 grams unsalted butter, softened
- 150 grams granulated sugar
- 3 units large eggs
- 60 milliliters freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 120 milliliters whole milk
- 100 grams powdered sugar
- 2 tablespoons lemon juice for glaze
Instructions
Preheat your oven to 180°C (350°F) and grease a 9x9 inch baking pan. Line the bottom with parchment paper for easy removal.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy using an electric mixer.
Add the eggs one at a time, beating well after each addition. Mix in the lemon juice, lemon zest, and vanilla extract.
With the mixer on low speed, alternately add the flour mixture and the milk to the butter mixture, starting and ending with the flour mixture. Mix until just combined.
Pour the batter into the prepared baking pan, smoothing the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
To make the glaze, whisk the powdered sugar and lemon juice together in a small bowl until smooth.
Once the cake has cooled, drizzle the glaze over the top and let it set for about 15 minutes before slicing into squares.
Serve the cake slices at room temperature. Enjoy your nut-free lemon cake slice!
Nutrition Facts
Calories |
243 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.7 g | 12% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 69 mg | 23% | |
| Sodium | 205 mg | 9% | |
| Total Carbohydrate | 35.4 g | 13% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 21.6 g | ||
| Protein | 3.7 g | 7% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 23 mg | 2% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 57 mg | 1% | |
*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.
