Oh My Veggies · by Nicole★ 4.8 (6)
Gluten Free Lemon Cake with Blueberry Frosting
NUTRITION · PER SERVING45M COOK
CAL 28%·PRO 22%
CARBS 75G53% OF CAL
3G FIBER0G ADDED0G INTRINSIC3G OTHER69G TOTAL SUGAR
FAT 27G43% OF CAL
9G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A naturally gluten-free lemon cake made with ground almonds and topped with blueberry frosting. The cooked lemon gives a deeper, more bitter flavor than typical lemon cakes.
dessertbritishbaked good⚙️ food processor🥧 baking dish🥄 saucepan🔥 ovengluten freevegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 3 lemons (weighing approximately 375g)
- 6 eggs
- 1 teaspoon heaped of baking powder
- 1/2 teaspoon of bicarbonate of soda
- 250 g of ground almonds
- 250 g of caster sugar
- BLUEBERRY FROSTING
- 150 g of butter (at room temperature)
- 3 1/2 cups of icing sugar
- 1/4 cup of pureed blueberries
At a glance
PER SERVING · TIME 45M
CAL 28%·PRO 22%
CARBS 75G53% OF CAL
3G FIBER0G ADDED0G INTRINSIC3G OTHER69G TOTAL SUGAR
FAT 27G43% OF CAL
9G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 204mg
- Total sugar
- 69g
- Added sugar
- ≥66g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 264mg
- Calcium
- 86mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 204MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.