Gluten Free Lemon Cakes

step 1

Preheat the oven to 350°F. Spray a 12 well mini bundt cake pan with non-stick spray or brush with melted butter or coconut oil. Set aside.

step 2

In a large bowl, whisk together almond flour, baking soda, and salt.

step 3

Add melted butter (or coconut oil), honey, eggs, milk, vanilla bean paste (or vanilla extract), and lemon zest to the dry mixture; mix until fully incorporated with no dry spots.

step 4

Spoon the mixture into the bundt cake wells, filling them about ¾ of the way.

step 5

Bake for 10-12 minutes, until they're golden brown and a toothpick inserted into the cakes comes out clean.

step 6

Allow to cool in the pan for about 10 minutes, then firmly tap the pan on a counter top to help loosen the cakes. Remove the cakes and place onto a cooling rack. Cool completely.

step 7

Dust with powdered sugar just before serving, if desired.

Get the full recipe & instructions in the post!

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