Gluten-Free Lemon And Almond Syrup Cakes – a delicious recipe with butter, sugar, eggs, ground almonds, rice flour, almonds. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350u00b0F. Grease a 6-cup muffin pan.
2
Beat butter and 1/2 cup of the sugar in a medium bowl with electric mixer until light and fluffy. Beat in eggs, one at a time (mixture will curdle at this stage, but will come together later). Stir in ground almonds and flour. Divide mixture among muffin cups. Sprinkle with flaked almonds.
3
Bake about 25 mins until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; place on wire rack over a baking pan.
4
Meanwhile, for the lemon syrup, stir lemon juice, remaining 1/2 cup sugar and 1/2 cup water in a small saucepan on medium heat, without boiling, until sugar dissolves. Bring to a boil. Boil, uncovered, without stirring, about 10 mins or until syrup thickens.
5
Pour hot lemon syrup over hot cakes.
920
kcal
Calories
60
g
Fat
81
g
Carbs
26
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 6 tbsp (3/4 stick) butter, softened, 1 cup sugar, 3 None eggs, 1 3/4 cups ground almonds, and more.
Yes, Gluten-Free Lemon And Almond Syrup Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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