Lemon Cake with Coconut Flour (Grain-Free, Gluten-Free)
This grain-free, gluten-free and low-carb lemon cake is made with coconut flour and simple, wholesome ingredients. It's moist, light, and full of lemon flavor, with the perfect balance between sweet and tangy. Frost it with my healthy lemon frosting for a beautiful, delicious summer dessert everyone can enjoy.
Equipment
- Scale and measuring cups.
- Large mixing bowls (2 or 3).
- Hand or stand mixer.
- Silicone spatula
- Sieve for coconut flour.
- Two 6-inch or 8-inch baking pans, or one 9×13-inch pan.
Ingredients
- 1/2 cup (115 grams) butter softened
- 3/4 cup sugar
- 6 eggs divided
- 120 grams coconut flour (about 1 cup + 1 tbsp)
- 1/2 cup lemon juice
- 1/2 cup water or milk
- 1 tbsp lemon zest
- 1 tbsp honey
- 1 tsp vanilla
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
Instructions
Make the lemon cake
- Preheat oven to 350°F (180°C) and grease two 6" or 8" pans, or one 9x13" pan
- In a large bowl or stand mixer, cream softened butter, about half the sugar, honey, and lemon zest until fluffy.
- Separate the eggs. Place the egg whites in a separate large bowl and set aside. Add the egg yolks into the creamed butter one at a time, beating well after each addition. Add vanilla and beat on medium until fluffy.
- Combine coconut flour, salt, baking powder, and baking soda. Sift them through a fine-mesh sieve into the butter and egg mixture. Beat on low just until combined. Do not overmix.
- Add water and lemon juice into the batter and beat on low until just incorporated. Let the batter rest for a few minutes to thicken.
- Meanwhile, whisk the egg whites and remaining sugar at high speed until soft peaks form and the mixture looks glossy.
- Gently fold the whipped egg whites into the batter in 2–3 additions. Use a silicone or wooden spatula, cutting through the center and folding over gently while rotating the bowl. Fold just until evenly incorporated.
- Pour the batter into the prepared pan(s), level the surface gently, and bake until a toothpick inserted in the center comes out clean. Approximate baking times:35–40 minutes for two 6" pans25–30 minutes for two 8" pans30–35 minutes for one 9×13" pan
- Once baked, let the cakes cool on a rack before removing from the pans. Cool completely (you can refrigerate them) before frosting.
Frost the cake (optional)
- Prepare your frosting of choice. For my healthy lemon frosting with lemon curd and whipped cream, find the full recipe and instructions in this post.
- Once the cakes are completely cool, frost them using a spatula or piping bag. Decorate with lemon slices, zest, or edible flowers if desired.
- Serve and enjoy! Store the frosted cake in the refrigerator for up to 5 days.
Notes
- Make sure the butter is softened and all ingredients (eggs, lemon juice, water) are at room temperature to help the batter mix smoothly and bake evenly.
- Weight the coconut flour with a kitchen scale rather than using measuring cups.
- Make sure not to overmix the batter once you add the dry ingredients and not to deflate the egg whites when folding them in, or you'll end up with a dense cake that won't rise well.
- If you don’t have two round pans, bake in batches. The batter weighs about 1000 grams, so use 500 grams per pan. Don’t refrigerate the batter before baking.
- Add parchment paper to the bottom of your cake pans to help remove the cakes from the pans cleanly.