Gluten Free Lemon Cake with Almonds

Why This Gluten Free Lemon Cake Works

Instead of wheat flour, this cake uses ground almonds (almond flour) with a little cornflour for lightness. The result?

• Naturally gluten free
• Extra moist thanks to the almonds
• Delicately nutty with bright lemon flavour
• Soft without needing xanthan gum

Almond flour keeps the crumb tender while the lemon syrup soaks in for that classic drizzle effect.

Ingredients for Gluten Free Lemon Cake

You'll find full quantities in the recipe card below, but here's what makes this lemon drizzle cake special:

• Butter - French or European if possible
• Sugar - I've added the least I can to balance the lemon's acidity
• Eggs - always organic or free-range
• Ground almonds (almond flour)
• Cornflour
• Baking powder - most baking powders are gluten free but there are some sneaky ones that may contain wheat starch so check the label if following a strict diet.
• Fresh lemon zest - untreated, organic (see recipe notes below)
• Lemon juice for the syrup drizzle

That's it. No gluten-free blends, no xanthan gum needed. I recommend you use a kitchen scale to measure in grams for the best results - used in Europe and the UK.

Is Almond Flour Good for Gluten-Free Cakes?

Almond flour is one of my favourite flours to bake with, and used frequently in French baking, as it

• Adds moisture naturally
• Provides healthy fats and protein
• Has a lower glycemic index than refined wheat flour
• Creates a beautifully tender crumb

Combined with eggs and lemon zest, it produces a cake that feels rich but still fresh and spring-like.

If you love baking with almonds, try my French financiers too (they contain a little wheat flour but can be adapted with a little rice flour).

Gluten Free Lemon Cake Recipe

Full recipe instructions are below.
Cream the butter and sugar until pale and fluffy. Beat in the eggs, then fold in the ground almonds, cornflour, baking powder and lemon zest.

Transfer to a greased 23cm (9.5 inch) bundt or savarin tin - or a regular cake tin.

Bake at 180°C (360°F) for 30-40 minutes until golden and a knife inserted comes out clean.

Cool briefly in the tin, then turn out and drizzle generously with freshly squeezed lemon syrup while still warm.

That's your base cake.

Everything else is optional decoration.

Make it an Easter Nest Cake

For Easter, I shape the cake in a bundt tin and decorate it like a nest with:

• Sugared edible flowers
• Mini chocolate eggs & a traditional French chocolate hen
• Mendiants, decorated with nuts and dried fruits
• French macarons

In France, Easter chocolates include hens, bells and fish - not just bunnies. It's quite the parade in chocolateries every spring.

If you'd like more on French Easter traditions,
see my guide to Chocolate Easter in Paris.

Lemon Zest Tip - How to Remove Wax & Chemicals

As this cake uses lemon zest, unwaxed or organic lemons are best to avoid wax and chemicals. If you only have waxed lemons:

• Soak them in warm water for 10-15 minutes with a teaspoon of bicarbonate of soda - this helps loosen residues.
• Scrub gently under running water with a clean brush and dry thoroughly before zesting.

Nutritionists generally recommend scrubbing rather than relying on soaking alone. This removes surface wax and pesticide residue more effectively.

If lemons are out of season and less fragrant, simply use zest from two instead of one.

Decoration - How to Make Edible Sugared Flowers (optional)

Sugared edible flowers are ideal cake decorations for Mother's Day, Easter and birthdays and are simple to prepare:

• Choose untreated edible flowers such as primroses or violas.
• Lightly brush with egg white.
• Sprinkle with caster sugar.
• Leave to dry in a cool, dry place.

They'll keep for up to a month.