Lemon and Almond Cake (Gluten-Free)

There are many lemon cakes, but this lemon and almond cake is one of the most liked at home. I also make it with a quick and simple lemon glaze, which besides improving its presentation, further enhances its lemon flavor.

This is a gluten-free cake recipe, since I use almond flour and corn flour, ideal for those looking for alternatives to wheat cakes.

It's worth highlighting the importance of almond flour in the batter: it not only makes it a gluten-free cake, but the almond flavor makes it aromatic by itself, with that characteristic nutty taste that, combined with the lemon's acidity and freshness, tastes delicious. I hope you feel encouraged to try it at home! Tell me if it was as popular as it is at mine.

Emile Henry tall ceramic mold

Ingredients

• 110 g Corn flour (Maizena)
• 110 g almond flour
• 80 g white sugar
• 50 g brown sugar
• 9 g baking powder (gluten-free)
• 50 g mild oil*
• 50 g milk (at room temperature)
• 4 eggs
• Zest of one lemon
• Juice of 1 lemon
• 1 cc ginger
• Butter for greasing the mold

*You can substitute it totally or partially with La Tourangelle almond oil, to further enhance the almond flavor.

For the glaze:

• Juice of 1 lemon (I added 32 ml)
• 90 g Icing sugar

Preparation

1. In a bowl, mix the corn flour, almond flour, white sugar, brown sugar and baking powder.
2. Grate the lemon and squeeze out all its juice.
3. In the KitchenAid bowl, beat the eggs at speed 6 until fluffy. Add the oil in a thin stream, without stopping the mixer.
4. Lower to speed 4, and add a few spoonfuls of the dry ingredients mixture prepared in step one. Once well integrated, add the milk in a thin stream.
5. Incorporate the rest of the flour and sugar mixture, without stopping mixing.
6. Mix the lemon zest, lemon juice and the teaspoon of ginger, and add them to the batter.
7. Preheat the oven to 170 ºC, and prepare the Emile Henry tall ceramic moldby greasing the base and sides with butter. Pour the cake batter into the mold.
8. When the oven reaches temperature, place the mold in the middle/lower part of the oven. Bake for 50 minutes, or until you observe it is done with the Nordic Ware cake thermometer.
9. Remove from the oven and let cool on a rack.

Prepare the easy lemon glaze:

For the glaze, simply mix the lemon juice with the icing sugar using a hand whisk, and you'll have the topping ready. When the cake has cooled down, pour the glaze over it. Reserve a little for plating time; guests love to add a bit more when it's on their plate.

Tip! Before pouring the glaze over the cake, poke the cake several times with a skewer across the entire surface and into the interior of the cake, so the lemon glaze will penetrate the cake and enhance its lemon flavor.