What a dream this gluten free lemon curd & almond cake is to eat! A perfectly moist, lemony sponge with jammy lemon curd topping, PLUS lemon icing drizzle and toasted flaked almonds to finish. I am in love.
Fans of my raspberry and lemon drizzle traybake will recognise the tender sponge, rich with lemon and ground almonds. Yet this cake is elevated to the next level, with the addition of yoghurt and lemon curd for extra moisture and zing.
It’s the sort of cake you just want to eat and eat. One slice and your tastebuds will be asking for more, so go ahead and treat them with this delicious bake. It’s pure comfort food in cake form.
Which Lemon Curd Should I Use?
I would recommend a good quality lemon curd, as you want a zesty lemon flavour that will carry through in the bake. I use the Sainsburys Taste the Difference Lemon Curd, as it has a beautiful real lemon flavour and doesn’t taste artificial.
You could also make your own lemon curd at home, it is really quite easy. Try my homemade lemon curd recipe, which is zingy, delicious and should lend even bolder lemony flavour to this bake.
Are Ground Almonds & Almond Flour the Same?
Noooo, they are very different so please don’t try using almond flour for this recipe. I use ground almonds like this variety, and they are essential for this gluten free lemon curd & almond cake.
Stork or Butter?
I have actually found Stork is lovely for this bake. It’s also cheaper, so that’s a bonus, and the end result tastes just as buttery and rich as the real thing. A no-brainer substitution in my opinion.
Can I Make This Cake Dairy Free?
I’ve not tried it but it should work well as a dairy free cake. You could use the Stork Baking Block (which is dairy free) and use a dairy free lemon curd or make your own.
If you do have a go at baking this dairy free, I would love to hear how you get on, so do drop me a note. (email@example.com)
Gluten Free Lemon Curd & Almond Cake Recipe
This gluten free lemon curd & almond cake serves makes about 12 generous slices, or 16 smaller ones. Any leftovers will keep well for a couple of days, stored in an airtight container.
You’ll find a full method below, with lots of pictures to guide you through the recipe. If you have any questions feel free to get in touch. You can contact me at firstname.lastname@example.org or message me on Instagram/Facebook @myglutenfreeguide.
Lastly, if you enjoy this cake, I would be really grateful if you could leave a star rating or review on the recipe card below. Thank you!
A wonderfully moist lemon and almond crumb, with sticky lemon curd topping, lemon icing drizzle and a scattering of toasted almonds. The ultimate comforting gluten free cake!
For the cake:
- 190g Stork baking spread/butter
- 190g caster sugar
- 3 large eggs
- 120g gluten free self raising flour (I used FREEE)
- 1 tsp baking powder
- 0.5 tsp xanthan gum
- 200g ground almonds
- Zest of 2 lemons
- 100ml lemon curd + 75ml for the topping
- 100ml Greek yoghurt (I used low fat greek yoghurt, any plain yoghurt will do)
- 80g icing sugar
- 15ml lemon juice
- 10g toasted flaked almonds
- Preheat your oven to 180C (fan) and grease and line a brownie pan or square baking tray with non-stick baking paper. My tin is 22cm x 22cm.
- Mix the Stork/softened butter and sugar together in a large bowl with a wooden spoon, until pale and smooth. You can also use a stand mixer if you prefer.
- Add the eggs, one at a time, stirring well after each addition to combine.
- Sift the self raising flour, xanthan gum and baking powder into the bowl. Then add the ground almonds. Mix well until you have a thick, smooth cake batter.
- Finally add the 100ml lemon curd, yoghurt and lemon zest (save a big pinch of lemon zest if you want to use some for decoration - totally optional). Stir well until you have a well-combined cake batter.
- Tip the batter into the prepared tin and smooth down the top with an angled palette knife or back of a spoon.
- Dollop the remaining 75ml lemon curd on top, to form little puddles and drizzles. Then use a fork or skewer to swirl the lemon curd all over the top of the cake.
- Place the cake in the oven to bake for 40 mins or until cooked in the centre, at 180C (fan) on the low-middle shelf. If towards the end of baking you notice the top of the cake going too dark, cover the top with foil for the final 5 minutes (the curd can cause the top to darken a bit too much).
- Allow the cake to cool in the tin for 5 minutes, then lift it out, remove the paper and leave to cool fully on a wire rack.
- Once cooled, you can add the icing and almonds. Simply mix the icing sugar with the lemon juice until you have a nice thick icing. Use a small piping bag or spoon to drizzle the icing all over the cake, to create stripes of icing. Then finish by scattering the toasted flaked almonds all over the cake. Slice into 12-16 pieces (depending how large you want the cake chunks to be) and enjoy!
This cake will keep well for a couple of days, stored in an airtight container.
Looking for more tasty bakes? Well why not try some of my other gluten free recipes, or bookmark your favourites for later:
Happy Baking! Laura xxx