Limoncello Cake {with Almond Flour}
This fluffy grain-free limoncello cake with limoncello icing is delicious with fresh lemon and subtle almond flavor. And it's easy to make.
Servings: 10
Calories: 273kcal
Ingredients
Limoncello Cake
- 3 eggs room temp
- 3 tbsp Limoncello
- ¼ cup coconut oil melted, room temp
- 1 tsp almond extract
- 1/3 cup honey*
- 1 ½ cup almond flour packed, 200g
- ¼ cup tapioca flour 35g
- 1 tsp baking soda
- 1 lemon zested
Limoncello icing:
- 1/2 cup powdered sugar
- 3-4 tsp limoncello *
Instructions
- Preheat the oven to 350F.
- In a large mixing bowl, whisk together all the wet ingredients - eggs, limoncello, coconut oil, almond extract, and honey. Mix until well combined.
- In a separate bowl, combine the dry ingredients - almond flour, tapioca flour, and baking soda.
- Gently combine the dry ingredients into the wet ingredients using a spatula.
- Fold in the lemon zest from one lemon into the cake batter.
- Pour the batter into a greased 8x4 loaf pan.
- Bake at 350 F for 27-28 min or until a toothpick comes out clean (over bake could result in spongy cake).
- Whisk together the ingredients for the icing - powdered sugar and limoncello. Wish until there are no lumps left and the icing is smooth.
- Let the lemon loaf cool down for at least 30 minutes before pouring the icing over it.
- Sprinkle some shaved almonds on top of the limoncello cake (optional).
Notes
*For a low-carb option, use keto-friendly liquid sweetener.
** Add more or less limoncello to reach your preferred icing consistency.
Nutrition
Serving: 1g | Calories: 273kcal | Carbohydrates: 24g | Protein: 6g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Cholesterol: 56mg | Sodium: 148mg | Fiber: 2g | Sugar: 16g