Gluten-Free Almond Flour Cake with Lemon Curd
A tender, moist cake made with almond flour and topped with a bright, tangy lemon curd. This gluten-free dessert is perfect for special occasions and showcases the delicate flavor of almonds.
Ingredients
Ingredients
- 2 cup almond flour finely ground, blanched
- 1/2 cup granulated sugar or coconut sugar
- 1/4 cup unsalted butter melted and cooled
- 3 large eggs room temperature
- 1 tsp vanilla extract
- 1 tsp baking powder gluten-free
- 1/4 tsp salt
- 1/2 cup lemon curd store-bought or homemade
- 1 tbsp fresh lemon zest for garnish
- 2 tbsp powdered sugar for dusting, optional
Notes
Storage: Cover and refrigerate the cake for up to 3 days. Make-Ahead: Bake the cake a day ahead and store it unfrosted; add the lemon curd just before serving. Variations: Substitute lime curd for a different citrus twist, or add a handful of blueberries to the batter before baking. Serving Suggestion: Pair with fresh berries or a dollop of whipped cream for an elegant dessert.