Can I substitute the Greek yogurt with sour cream?

Yes, you can swap it out using the same amount. It will still yield a moist cake.

Can I use vanilla extract instead of vanilla bean paste?

Of course! Use the same amount of vanilla extract as you would the paste. Just be sure that you're using pure vanilla extract and not the fake stuff.

- Mortar and Pestle (optional) : This is to grind the lavender which releases the oils and prevents you from biting into bits of lavender buds. You can also use a small food processor or blender to grind up the buds. - Stand Mixer or Electric Hand Mixer : Whipping your egg whites will be way faster and easier than whisking by hand. - One 8 or 9 inch cake pan

Gluten Free Lavender Lemon Cake

Description

This lavender lemon cake is moist, fluffy, and gluten free. It’s made with fresh lemon juice and dried lavender making this a perfect cake for spring!

Ingredients

Scale

Butter or nonstick spray for greasing the pan
135 g (1 1/2 cups) almond flour, spooned and leveled
1 1/2 tsp baking powder
1/4 tsp salt
4 large eggs, separated, room temp
67 g (1/3 cup) granulated sugar, divided
3/4 tsp dried culinary lavender*
1 tbsp lemon zest
1 tbsp lemon juice
60 g (1/4 cup) Greek yogurt, room temp
1/2 tsp white vinegar
1 tsp vanilla bean paste or pure vanilla extract

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Instructions

Preheat the oven to 350°F (180°C). Grease an 8 or 9 inch (20-23 cm) cake pan and line the bottom with parchment paper.
In a medium bowl, whisk together the almond flour, baking powder, and salt. Set aside.
In a large bowl, whisk the egg yolks, half the sugar, lavender, lemon juice, lemon zest, and Greek yogurt until fully combined.
Add the dry ingredients into the wet ingredients, whisking until combined. It will resemble a thick paste.
In the bowl of stand mixer fitted with a whisk attachment (or using an electric hand mixer), beat the eggs whites on medium-high speed until foamy.
Add the vinegar and vanilla bean paste.
With the mixer still on medium-high speed, add the remaining sugar 1 tbsp at a time and continue beating until soft peaks form. Scrape the bottom of the bowl to make sure no excess liquid is left at the bottom.
Using a rubber spatula, gently fold the whipped egg whites into the batter until just combined. This could take a minute or two to fully incorporate everything together. Be careful not to overmix or mix too vigorously as this may cause the eggs to deflate. Once everything is combined, the batter should look thick and fluffy.
Pour the batter into the prepared cake pan, smoothing out the top with a rubber spatula. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Cool in the pan for 10 minutes before turning out on a wire rack to cool completely.
Once cool, dust with powdered sugar and serve with a cup of tea! Enjoy!

Notes

Lavender: If you don’t mind pieces of dried lavender in your cake, no need to grind up the buds. Otherwise, we recommend using a mortar and pestle to crush them up.

Separate the eggs while they’re cold. If you do this at room temperature, the yolks might get into your egg whites and you won’t be able to whip them properly.

Avoid tapping your cake pan after you’ve transferred the batter into it. Doing so could deflate your eggs and give you a flatter less airy cake.

Nutrition

Serving Size: 1 slice
Calories: 177
Sugar: 9.8 g
Sodium: 88.7 mg
Fat: 5.8 g
Carbohydrates: 13.4 g
Fiber: 0.7 g
Protein: 6.2 g