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Lemon Coriander Cake Recipe

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4.3 from 1 review

This Lemon Coriander Cake is a delightful gluten-free loaf cake bursting with fresh citrus notes and a subtle hint of warm coriander and nutmeg. Made with a blend of almond, tapioca, and coconut flours, it offers a moist, tender crumb complemented by the creamy sweetness of coconut cream and maple syrup. Perfect for an elegant brunch or a refreshing dessert.

  • Total Time: 65-70 minutes
  • Yield: 12 servings

Ingredients

Dry Ingredients

  • 1 cup almond flour
  • 2/3 cup tapioca flour
  • 1/3 cup coconut flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon sea salt
  • 1/4 cup lightly packed finely grated lemon zest (from 2 organic lemons)
  • 2 teaspoons ground coriander
  • 3/4 teaspoon nutmeg

Wet Ingredients

  • 1/2 cup (4 oz.) unsalted butter, at room temperature
  • 1/2 cup maple syrup
  • 3/4 cup coconut cream
  • 2 large eggs, at room temperature

Instructions

  1. Preheat Oven: Set your oven to 350°F (175°C) to ensure it reaches the ideal temperature for baking the cake evenly.
  2. Prepare Pan: Generously grease a 4 1/2 x 8 1/2 inch loaf pan with butter or non-stick spray to prevent the cake from sticking.
  3. Mix Dry Ingredients: In a large bowl, combine almond flour, tapioca flour, coconut flour, baking powder, sea salt, ground coriander, nutmeg, and grated lemon zest. Stir well to distribute all the spices and zest evenly.
  4. Combine Wet Ingredients: In a medium bowl, whisk together coconut cream, maple syrup, and the eggs until fully incorporated and smooth.
  5. Cream Butter: Using an electric mixer, beat the unsalted butter on medium speed until it becomes light and smooth, which aerates the butter and helps with the cake’s texture.
  6. Alternate Adding Ingredients: Slowly add the dry flour mixture and wet cream mixture to the butter in alternating thirds: first 1/3 of the flour mixture, followed by 1/2 of the cream mixture, then another 1/3 flour mixture, the remaining cream mixture, and finally the last of the flour mixture. Mix just until blended to avoid overworking the batter.
  7. Pour Batter: Pour the combined batter into the prepared loaf pan, smoothing the top evenly with a spatula.
  8. Bake: Place the loaf pan in the preheated oven and bake for 50-55 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
  9. Cool: Remove the cake from the oven and let it cool in the pan for 10 minutes to firm up before taking it out to cool completely on a wire rack.
  10. Serve and Store: Serve the cake immediately or wrap leftovers tightly and store in the refrigerator for up to 3 days to maintain freshness.

Notes

  • Ensure eggs and butter are at room temperature to help with better mixing and texture.
  • You can substitute maple syrup with honey if preferred, but it will affect the flavor slightly.
  • This cake is best enjoyed fresh but can be frozen for up to a month wrapped tightly.
  • Using organic lemons for zest ensures a clean, bright flavor without bitterness from the pith.
  • Do not overmix the batter once flour is added to avoid a dense cake.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 50-55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Western
  • Diet: Gluten Free

Find it online: https://monicarecipes.com/lemon-coriander-cake-recipe/