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Lemon Cake

A tender almond-and-coconut-flour lemon cake flavored with fresh lemon juice, citrus zest, and lemon extract. The layers are finished with a smooth lemon cream cheese frosting and garnished with fresh lemon slices.
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Course: cake, Dessert
Keyword: Lemon Cake
Cook Time: 19 minutes
Initial Cooling: 30 minutes
Total Time: 49 minutes

Ingredients

Cake Batter

  • 4 large eggs brought to room temperature for improved aeration
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 2 cups finely ground blanched almond flour
  • 2/3 cup granulated monk fruit sweetener
  • 1/2 tablespoon finely grated lemon peel approximately the peel from 1 medium lemon
  • 1 teaspoon baking soda
  • 2/3 cup coconut oil melted and allowed to cool so it does not heat the eggs
  • 1/8 teaspoon sea salt
  • 1/3 cup coconut flour
  • 1 teaspoon lemon extract
  • 1/2 cup unsweetened almond milk at room temperature, ideally around 70°F
  • 1 teaspoon baking powder
  • 1/2 tablespoon vinegar

Lemon Cream Cheese Frosting

  • 1 teaspoon finely grated lemon zest
  • 1/3 cup unsalted butter softened but not melted
  • 1/2 teaspoon lemon extract
  • 2 teaspoons almond milk
  • 8 ounces cream cheese softened
  • 1 teaspoon vanilla extract
  • 2 to 2 1/2 cups powdered monk fruit sweetener

Decoration

  • Fresh lemon slices

Instructions

  • Heat the oven to 350°F (175°C). Lightly grease three 6-inch round cake pans or two 8-inch round cake pans with nonstick baking spray. Place a parchment-paper round in the bottom of each pan, then set the prepared pans aside.
  • In a medium bowl, whisk together the blanched almond flour, coconut flour, baking powder, baking soda, and sea salt until evenly distributed.
  • Stir the room-temperature almond milk together with the vinegar in a separate measuring cup. Allow the mixture to stand for approximately 5 minutes, giving it time to curdle slightly and form a quick dairy-free buttermilk-style mixture.
  • In a large bowl, whisk the room-temperature eggs with the granulated monk fruit sweetener, cooled melted coconut oil, vanilla extract, lemon extract, lemon juice, and grated lemon peel. Add the curdled almond milk mixture and stir until thoroughly incorporated.
  • Gradually add the dry mixture to the wet ingredients. Stir only until the ingredients are combined and the batter becomes smooth, taking care not to overmix.
  • Distribute the batter evenly among the prepared cake pans and level the surfaces with a spatula. Bake for 19–24 minutes, or until a toothpick inserted into the center of a cake layer comes out clean.
  • Leave the baked cakes in their pans for at least 30 minutes. Carefully release them from the pans afterward and place them on wire cooling racks. Allow the layers to cool completely to room temperature before frosting.
  • Add the softened cream cheese to the whipped butter and continue beating for another 3 minutes, until the two are fully blended.
  • Gradually incorporate the powdered monk fruit sweetener, vanilla extract, lemon extract, finely grated lemon zest, and almond milk. Beat for another 2–3 minutes, until the frosting has a creamy, smooth consistency. Cover and refrigerate until needed.
  • Set one completely cooled cake layer on a serving platter or cake stand. Spread an even layer of lemon cream cheese frosting over the top. Add the next cake layer and repeat the process until all layers have been stacked with frosting between them.
  • Use the remaining frosting to cover the sides of the cake if a fully frosted finish is desired. Arrange fresh lemon slices over the top for decoration.
  • Refrigerate the assembled cake for 1–2 hours before cutting. This resting period allows the frosting to firm slightly and helps the cake slice more neatly.
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Notes

  • Check the cake layers at the 19-minute mark to reduce the risk of overbaking, since cakes made with almond flour can dry out relatively quickly.
  • Any preferred milk may be used in place of the almond milk in the cake batter.
  • A mild-flavored oil may be substituted for the coconut oil if needed.
  • For a dairy-free variation of the frosting, the original recipe allows coconut butter in place of the butter and a dairy-free cream cheese alternative.
  • A small amount of additional lemon zest may be incorporated into the finished frosting for a more pronounced citrus flavor.
  • Lightly chilling the assembled cake firms the frosting and makes cleaner slices easier to achieve.