Through many years of gluten-free baking experience and developing almond flour recipes, I have perfected easy tips for making light, fluffy cakes. This moist almond flour lemon cake is no exception!

Few desserts are as timeless and universally loved as a moist, buttery pound cake. But imagine elevating this classic ...

This moist lemon cake with its sugary crust is so good it won't last long. Make one extra and freeze (un-iced) for another day. Preheat the oven to 180C/350F/Gas 4. Grease the base and sides of a ...

Almonds give this lemon polenta cake a wonderful richness and crumbly texture. Served with zesty lemon icing, orange mascarpone and caramelised satsumas. Preheat the oven to 160C/325F/Gas 3.

The best part of the fruit filling is the fresh orange juice and zest. While I usually encourage home bakers to switch up the citrus used in baked goods, orange is the only fruit for the job here.

For those who enjoy a hint of citrus, a grating of lemon or orange zest into the batter can add a zesty note. This cake is also ... the wheat flour with almond flour. Recipe compliments of Kerrygold.

The almond flour in this recipe ... Beat in the oil, lemon zest, lemon juice, and vanilla. With a rubber spatula, gently fold in the flour mixture, taking care not to deflate the eggs. Pour into the ...