Lemon Cake \\ Sweet Laurel

Lemon Cake

Simple yet elegant. My kinda style. I love this cake so much because it is so easy make, yet so pretty to look at. No frosting involved, here’s a quick cake fix for any celebration!

Yields one 8 inch cake


2 1/2 cups almond flour

1 teaspoon baking soda

1/2 teaspoon Himalayan pink salt

2 eggs

1/4 cup coconut oil, melted

1/2 cup maple syrup

1/4 cup lemon juice

zest of one lemon

For garnish

Lemon, thinly sliced

Coconut ‘powdered’ sugar (recipe below)


Preheat oven to 350°F. Prepare one 8 inch pan by greasing it with coconut oil, then lining it with a circular piece of parchment paper, cut to fit.

In a bowl, mix together the almond flour, baking soda and salt. Set aside. In a larger bowl, whisk together the eggs, coconut oil, maple syrup, lemon juice and zest. Slowly add the almond flour mixture and stir until batter is blended well. Pour the batter into prepared pans and bake for 30 minutes, or until a tooth pick inserted comes out clean. Allow to cool completely. Using a sifter, sift coconut powdered sugar over cooled cake.

To make the coconut powdered sugar


½ cup shredded dried coconut

½ cup arrowroot powder


Place coconut and arrowroot in a blender and blend on high for about 30-40 seconds, until mixture resembles powdered sugar texture.

4 thoughts on “Lemon Cake \\ Sweet Laurel

  1. Palkie Matharu

    Hi Laurel,

    Thank you for making such wonderful cakes and inspiring us. I have baked 3 recipes from your blog (chocolate cake, Classic Vanilla Cake & Brownies) and they all turned out wonderful. However, i do have a question, the Classic Vanilla Cake was a little too dense (moist). Is it supposed to be like that or was it supposed to be kept in the oven for longer than 35 minutes? Please advise!

    Thank you!

    1. sweetlaurel Post author

      Thank you for the kind words!!! And hmmm, what size pan did you bake the vanilla cake in? I would say if it was a little too moist, baking it longer would help.

      1. Palkie Matharu

        Thank you for your reply. You were right, i baked it again keeping it 10 minutes longer then usual and it turned out perfect. Thank you again.


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