Lemon cake… probably my favorite dessert on earth.
With lemon meringue pie.
And lemon blueberry muffins.
And lemon custard.
Actually…. I may be a lemon addict 🙂
Problem is… Have you tried to make a grain-free lemon cake which would actually TASTE good?
Yeah.. . You got this sticky cake, burnt outside, raw inside, with a doughy texture….Or with an unwelcomed almond taste overpowering the lemon….I hear you.
After many tries, I’ve achieved the best result you can have for a SCD, healthy lemon cake, so close to the original one that I bet your guests won’t make the difference. The quantities are for a 40x30cm dish (about 24 squares). Feel free to divide by 3 for a 8″ dish.
Shopping list :
- coconut flour (this one is organic, very finely grounded and very affordable)
- eggs
- honey
- vanilla extract (this one is alcohol-free)
- butter (I use Myioko vegan Butter, but regular butter also works if you can do dairy.)
- 2 lemons (juices and zests)
- salt, baking soda
Grain-free and nut-free lemon cake
Ingredients
- 156 g coconut flour
- 400 g honey
- 150 g butter (at room temperature)
- 2+1 whole lemons (2 juices and 3 zests – don't skip the zests)
- 12 large eggs
- 1 tsp baking soda
- 1 pinch salt
- 1 tbsp vanilla extract
Instructions
- The quantities are for a 40x30cm dish (about 24 squares). Feel free to divide by 3 for a 8" dish.
- With a whisk on high speed, cream butter, honey and the lemon zests until you get an homogeneous paste.
- Add eggs and lemon juice and whisk on high speed for about 1 minute. You'll see tiny bits of butter floating, that's normal. No need to whisk longer.
- Add coconut flour, salt and baking soda on top (you don't want it to touch the lemon juice until the last minute).
- Whisk on high speed for about 30 seconds.
- Pour in a large gratin dish (40x30cm).
- Bake at 180°C (350°F) for 40'-50' (depending on the oven). A knife inserted in the center must come out clean. If the middle is not ready and the top is turning too brown, lower the heat to 155°C (315°F) for the last 15'.
Notes
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