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)
Honey Almond Poppyseed Cake (paleo)
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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!
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 6-8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Paleo
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
3/4 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
- Preheat the oven to 350 F and grease and line an 8×8 pan with parchment paper.
- In a large bowl mix together the almond flour, coconut flour, tapioca flour, baking powder and baking soda until well combined and clump free.
- In a smaller bowl whisk together the eggs, maple syrup, lemon juice, lemon zest and vanilla.
- Add the wet ingredients to the dry ingredients and stir well.
- 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.
- 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.
- 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.
- Spread the icing on the cooled cake. Slice and enjoy!
This recipe was inspired by the raspberry cake from Joyous Health.
Keywords: paleo, cake, lemon, almond flour