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Lemon Sheet Cake with Lemon Glaze

  • Author: Laura
  • Total Time: 50 minutes
  • Yield: 18 slices 1x


Zesty and bright, tender lemon cake with creamy lemon frosting.  Perfect for dessert or with a cup of tea.




2 ¾ cups paleo flour blend (2 cups almond flour, 1 ¼ cups tapioca starch, ¾ cup coconut flour)

¼ cup tapioca starch

2 teaspoons baking powder

¼ teaspoon baking soda

½ teaspoon ground cardamom

½ teaspoon sea salt

¾ cup maple sugar

¼ cup coconut sugar

¼ cup lemon zest

1 teaspoon vanilla bean powder

¾ cup olive oil

2 large eggs

2 large egg yolks

¼ cup freshly squeezed lemon juice

2/3 cup unsweetened almond milk


½ cup coconut butter

¼ cup honey

¼ cup freshly squeezed lemon juice

2 tablespoons unsweetened almond milk, plus more if needed

½ teaspoon vanilla bean powder

Zest of 1 lemon


Make the cake.  Preheat oven to 350 degrees F/325 degrees F convection.  Oil a 9 by 13 inch pan.


In a large bowl, stir together sugars, lemon zest, vanilla, oil, and egg yolks until well combined.  Stir in half the flour, followed by the lemon juice and almond milk.  Stir in the remaining flour, tapioca, baking powder and soda, cardamom, and salt until the batter comes together.


Pour into the prepared pan and bake 25-30 minutes until risen, golden brown, and a toothpick inserted in the center comes out clean or with a few crumbs.  Cool completely in the pan.


Once the cake is cool, make the glaze.  In a medium microwave safe bowl, combine coconut butter, honey, lemon juice, almond milk, and vanilla.  Microwave on high in 30 second increments, stirring in between, until melted and emulsified.  Stir in the lemon zest and additional milk if the glaze is too thick.  Drizzle over the cake and allow to set at least 30 minutes.


Cake may be stored in an airtight container at room temperature for up to 4 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months.  Thaw in the microwave about 30 seconds.


Recipe adapted from Food 52

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes