Paleo Lemon Cake

Dear cake, thank you.

I have found myself saying this a few times these past few weeks. Can you relate?? There really is something about the comfort of baking- especially when it’s the perfect paleo lemon cake sweetened entirely with maple syrup! Somehow lemon desserts always feel like spring and sunshine and being OUTSIDE! So let’s bring a little of the outside in by making lemon cake and eating it all. Deal?

Let’s do this.

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This cake couldn’t be easier to make. You combine all of the dry ingredients and then you combine the wet ingredients and mix both together and bake! Easy!

One trick: I used fresh lemon juice and strained it through a small sieve to catch any of the pulp or run away seeds.

The icing isn’t difficult, you just whisk all of the ingredients together in a small pot over low heat.  The thing about coconut butter icings is that as they cool they will harden back up (especially if you live in a cold climate) but you can also use this recipe as a glaze and serve it warm drizzled over your cake (sounds dreamy, I know). I allowed mine to cool so it was more spreadable but 100% think you should try both ways.

Looking for more cake recipes? Try these:

Chai Spiced Banana Snack Cake (paleo)

Paleo Birthday Cake (paleo)

Paleo Chocolate Hazelnut Cake with salted almond butter Coconut Whip(paleo)

Honey Almond Poppyseed Cake (paleo)

Tried the recipe? loved it? Rate it and tag #sweetlizzy on Instagram!

Paleo Lemon Cake

A perfect combination of sweet and tart in this paleo lemon cake made with almond flour and sweetened entirely with maple syrup!

• Author: Sweet Lizzy
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 55 minutes
• Yield: 6-8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Paleo

Scale 1x2x3x

Ingredients

For the cake:

2 1/2 cups almond flour

3 tbsp coconut flour

1/4 cup tapioca flour

1 tsp baking powder

1 tsp baking soda

3 eggs

3/4 cup maple syrup

1/4 cup lemon juice, strained through a sieve to remove seeds & pulp

1 tbsp lemon zest

1 tsp vanilla

For the Icing:

1/2 cup coconut butter

2 tbsp hot water

2 tbsp maple syrup

1 tbsp coconut oil

1 tsp vanilla

1–2 tbsp lemon juice

Instructions

1. Preheat the oven to 350 F and grease and line an 8×8 pan with parchment paper.
2. In a large bowl mix together the almond flour, coconut flour, tapioca flour, baking powder and baking soda until well combined and clump free.
3. In a smaller bowl whisk together the eggs, maple syrup, lemon juice, lemon zest and vanilla.
4. Add the wet ingredients to the dry ingredients and stir well.
5. Pour batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted comes out clean. Allow it to cool before icing it.
6. Meanwhile, make the icing by melting all of the icing ingredients together in a small stovetop over low heat. Whisk until the clumps are gone.
7. Taste and adjust the icing to your preference- either adding more maple syrup, lemon juice, vanilla or water. Note: The icing will harden as it cools. You can choose to use it warmed up as a glaze or let it cool and use it more as an icing.
8. Spread the icing on the cooled cake. Slice and enjoy!

Notes

This recipe was inspired by the raspberry cake from Joyous Health.

Keywords: paleo, cake, lemon, almond flour