Get In Touch

Thursday, October 17, 2013

Lemon Cake with Lemon Cream Cheese Frosting

Share it Please
Remember how I said I was going to make a grain free version of this cake? Well I did! And it was amazing! My whole family loved it. Especially with vanilla bean ice cream.

When I decided to make this recipe I knew that it wasn't going to turn out exactly like it's gluten-filled counterpart, but I thought, what the heck? It's still gonna be good! And who knows? Maybe it's even better than the original recipe! I wouldn't know since I haven't actually tried the other cake, but you're welcome to if you can have gluten.

Pardon the terrible frosting job in the photos. I'm a horrible cake froster (just pretend that's a word ;). Although I haven't really had much practice. I think that's an excuse to make more cake! To practice my frosting skills. ;) I will be making more cake later this month, believe it or not, so expect another cake recipe! I'm sure you all don't mind, right?

Also concerning the frosting, it does contain dairy, but I bet if you substituted it with a vegan cream cheese or coconut cream it'll work. If using coconut cream it'll just lack that tang the cream cheese gives it. It'll still be good. I have heard that vitamin C crystals lend that lacking tang to dairy-free recipes, so maybe try that. But I still recommend using full fat cream cheese if you have it.

Just because this is a summer sort of cake doesn't mean you can't have it any time of the year. It's especially great during those dark winter months when you're wishing for a bit of summer. This cake provides a light, citrus-y flavor that'll definitely satisfy your nostalgia. ;)

*Based off the Very Vanilla Cupcakes recipe from Elana Amsterdam's cookbook (I feel like I mention her cookbook a lot...)


2 eggs, separated
1/2 c. honey or agave
1/4 c. coconut oil, melted
1/4 c. lemon juice
2 tsp. vanilla extract
2 1/2 c. almond flour
1/4 tsp. salt
1/2 tsp. baking soda
1 T. lemon zest

1. Preheat oven to 350 degrees F. In a large bowl, beat egg yolks until a pale yellow. Add the rest of the wet ingredients, excluding the egg whites.
2. In a separate bowl, beat egg whites with an electric mixer until they form stiff peaks.
3. Gently fold the egg whites into the yolk mixture. Be warned, it doesn't fold in very well, so just do the best you can.
4. In a medium sized bowl, mix together the almond flour, salt, and baking soda.
5. Add to the wet ingredients. Stir until combined. Add the lemon zest and mix thoroughly into batter. 
6. Pour batter into greased 9 inch round cake pan. Bake for 20-25 minutes or until knife inserted in the middle comes out clean.
7. Frost just before serving and serve with a scoop of vanilla ice cream.


4 oz. cream cheese (For substitutions, see blog post)
1 T. butter, softened
1 tsp. lemon rind
little over 1 T. lemon juice
1/4 tsp. vanilla extract
1/4 c. honey

1. Blend all the ingredients together. This is to prevent the cream cheese from clumping.
2. Transfer to a medium sized bowl and whip on high speed until fluffy.
3. Refrigerate for at least an hour before frosting the cake.

Inquiry of the Day:

Do you like eating summery foods in the winter?

For me it depends on what kind of summer food it is. For example, I love salads in the winter, ice cream, and lemonade, but I normally can't bring myself to drink smoothies for some reason.


  1. Swiftie2210/20/2013

    Glad to know you had a nice birthday! And that cake looks delicious!!! I couldn't even notice your lack of "cake froster" skills. ;) Because it looks AMAZING! And by the way, I love anything lemon; it's actually one of my favorite flavors. Right after chocolate, of course. :)

    1. Thanks! That's good to know. ;) Same here. I love lemon, but it always takes second place to chocolate.


I love comments so please comment often! Thanks!


Social Media