This recipe is gluten free, dairy free and grain free.
Makes 16 pieces 9×9 cake pan

Crumb topping Ingredients

  • ¾ cups almond flour
  • ¼ cup butter (coconut oil for dairy free)
  • 6 tbsp sugar
  • Zest of whole lemon

Cake Ingredients

  • 3 eggs
  • ¼ cup lemon juice
  • Zest of whole lemon
  • 3 tbsp butter, melted (coconut oil for dairy free)
  • 2 tsp vanilla
  • 2/3 cup sugar
  • 2 cups almond flour
  • 1/3 cup arrowroot flour
  • ½ tsp baking soda
  • ¼ tsp salt

Lemon Curd Ingredients (only 2/3 cups for this cake)

  • 3 Eggs
  • ½ cup lemon juice
  • Zest of whole lemon
  • 6 tbsp sugar
  • 5 tbsp butter (coconut oil for dairy free)
  • Pinch salt


  1. Prepare lemon curd then allow to cool. In a medium saucepan, over medium heat, whisk together the eggs, lemon juice, zest, sugar and salt. Whisk and cook for about 30 seconds, until the sugar has melted and all is mixed thoroughly. Add the butter while still whisking. Continue to cook and whisk until the mixture thickens enough to coat the back of a spoon. Remove from heat immediately and push the curd through a mesh strainer into a glass bowl to remove any lumps.
  2. Prepare the crumb topping then refrigerate: Combine all the crumb topping ingredients in a bowl and blend using a pastry blender.
  3. Prepare an 9×9 inch pan by lining with parchment paper or greasing and flouring. Preheat oven to 350˚F.
  4. Prepare the cake: In a large bowl, whisk together the eggs, lemon juice, zest, butter, vanilla and sugar. In a separate bowl, combine the almond flour, arrowroot flour, baking soda and salt. Stir the dry mixture into the wet until combined.
  5. Transfer the cake batter into the prepared cake pan and smooth out evenly. Evenly distribute the 2/3 cups of the lemon curd over the cake batter then gently swirl together.
  6. Sprinkle crumb topping evenly over the top, bake in the preheated oven for 35-40 minutes until cake is set.
  7. Cool completely on a wire rack before slicing and serving.