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A close up image of a square of lemon cake topped with blackberries with a lemon and strawberry in the background
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5 from 1 vote

Insanely Moist Honeyed-Lemon Cake

A fresh and sweet cake that is insanely moist and delicious. Perfect for an afternoon pick-me-up!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Dessert, Snack
Cuisine: American
Servings: 9
Calories: 238kcal
Author: Kitrusy



  • Preheat oven to 325°F and grease a 9x9 tin with coconut oil and set aside. If preferred, you can line the bottom of the tin of parchment paper.
  • In a bowl, combine almond flour, baking powder, baking soda, and salt.
  • In another bowl, combine the eggs, honey, lemon juice, lemon extract, and vanilla extract until fully blended and smooth.
  • Add the wet ingredients to the dry ingredients and mix until combined.
  • Add in the lemon zest and mix to evenly disperse throughout the batter.
  • Pour the batter into the greased tin and bake in preheated oven for 35-40 minutes until the edges pull away from the sides of the tin and a toothpick inserted  in the middle comes out clean.
  • Allow cake to cool for 10-15 minutes before attempting to remove it from the tin or cut into it. 


Calories: 238kcal | Carbohydrates: 22g | Protein: 9g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 94mg | Sodium: 201mg | Potassium: 80mg | Fiber: 3g | Sugar: 17g | Vitamin A: 136IU | Vitamin C: 3mg | Calcium: 80mg | Iron: 1mg