Lemon Almond Flour Bundt Cake for Easter

Spring called… she wants her nest back 🐣🍋💛

This Easter, I turned my lemon almond flour Bundt cake into the sweetest little nest! Made with my signature lemon almond flour blend and topped with silky lemon Greek yogurt frosting — all natural ingredients, gluten-free, and bursting with bright citrus flavor. Soft, moist, and perfectly tangy with that nutty almond crumb we love.

It’s sunshine in cake form… with a little Easter magic on top. 🌸

Serving 12

Ingredients

2 ½ Cups of Lemon Almond Flour

¾ Cup Monk Fruit

2 Tbs Tapioca Flour

2 tsp Baking Powder

¼ tsp salt

¾ cup of Greek Yogurt

4 Eggs

1 large lemon for zesting

Topping

Lemon Frosting

Directions

1. Preheat the oven to 350 degrees

2. Combine lemon almond flour, tapioca flour, baking powder and salt.

3. Cream together the yogurt and Monk Fruit in a bowl until creamy. Continue to mix together, gradually adding the eggs and lemon zest until smooth.

4. Combine your wet into your dry ingredients and mix well.

5. Pour the mixture into a greased bundt tin.

6. Bake in the oven for about 30-40 minutes or until golden and when a toothpick inserted comes out clean.

Top it off with a drizzle of your lemon frosting if you like. Decorate for Easter as you wish😊 

Enjoy!

Tips for Baking: Most baking recipes that call for 350°F are written for a regular (conventional) oven. If you’re using a convection oven, the fan circulates hot air and makes desserts bake faster and more evenly, so you should usually lower the temperature to 325°F. At the same temperature, convection can bake items about 20–25% faster, meaning cookies or cakes that normally take 12 minutes may finish in about 9–10 minutes, and a 30-minute cake may be done in about 22–24 minutes. Lowering the temperature helps cookies and cakes bake evenly without over-browning the edges. 🍪🎂I always bake using my convection oven, so please monitor your baking time and always use a toothpick to check for doneness.