Lemon Curd & Almond Coffee Cake (GF)

Sugary & Buttery - Lemon Curd & Almond Coffee Cake

Summer vibes are still going strong here in Texas! I’ve been super into lemons and honey this year – for whatever reason – but I have been making honey lemonade on a regular basis and been cooking and baking with honey a ton lately. So after making this super yummy Honey Lemon Curd last week (refined sugar free), I needed to put it to good use… other than spreading it on toast, or, um, spooning it out of the jar. So since a coffee cake was way overdue here, I decided on this (gluten-free) Lemon Curd & Almond Coffee Cake. The recipe is easily turned paleo for anyone interested, simply replace all sugar with either coconut sugar or maple sugar.


Sugary & Buttery - Lemon Curd & Almond Coffee Cake


The cake itself is made of 100% blanched almond flour (no other starches or flours used) which makes it super moist and gives it an intense almond flavor. The cake batter is covered with a whole cup of this Honey Lemon Curd before baking, and topped with almond flour and lemon crumbs. SO. GOOD. And by the way, if you are looking for another gluten-free, almond flour coffee cake, check out this Rhubarb Almond Cake I made last year.



I haven’t baked as much as I wanted and had planned this summer and I guess it’s more than time to make it public here as well: we are expecting baby girl #2 in November! So while we are super excited, I am also super tired… and have lots of things spinning around in my head, other than baking. But I am hoping for lots of postpartum energy in December because I have a ton of Christmas cookie and cake recipes planned, haha!

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Sugary & Buttery - Lemon Curd & Almond Coffee Cake

Lemon Curd & Almond Coffee Cake (GF)

  • Author: Melina Thompson
  • Prep Time: 25
  • Cook Time: 35
  • Total Time: 1 hour
  • Yield: 12 1x


This cake is made of 100% blanched almond flour which makes it super moist and gives it an intense almond flavor. The cake batter is covered with a whole cup of this Honey Lemon Curd before baking, and topped with lemony almond flour crumbs.




  • 3/4 cup blanched almond flour
  • 1/4 cup melted butter (or coconut oil)
  • 1/4 cup sugar (or coconut sugar)
  • Grated zest of 1 lemonFOR THE CAKE
  • 3 eggs
  • 1/3 cup fresh lemon juice
  • Grated zest of 1 medium lemon
  • 3 Tbsp coconut oil
  • 1/2 vanilla bean (or1 tsp pure vanilla extract)
  • 2/3 cups sugar (or coconut sugar)
  • 2.5 cups blanched almond flour
  • 1/2 tsp baking soda
  • 1 cup homemade lemon curd


  • Preheat your oven to 350 F and line a 9-inch spring form pan with parchment paper on the bottom for easy removal.
  • Make the crumb topping by blending all ingredients with a fork or pastry blender until a texture is crumbly, set aside.
  • In a large bowl, whisk together the eggs, lemon juice and zest, coconut oil, vanilla, and sugar. In a separate bowl, combine the almond flour and baking soda.
  • Stir the dry mixture into the wet until well combined and smooth.
  • Using a silicone spatula, transfer cake batter into the parchment lined cake pan and smooth out evenly.
  • Using a tablespoon, dollop the lemon curd over the cake batter and spread, leaving 1/2” around the perimeter.
  • Sprinkle crumb topping all over the top to cover completely, then bake in the preheated oven for 35-40 mins until cake is set in the center.
  • Cool completely on a wire rack before slicing and serving.

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