Are you a lemon lover? This grain-free lemon coffee cake with lemon curd glaze is for you! It’s super easy to put together and healthy enough you can eat it for breakfast.

grain-free lemon coffee cake from

Lemon things are some of my favorite things. Sadly, I don’t get to make them very often because, as much as I love lemony desserts, my kids love lemons even more. I have to fight my children off my lemons. They will eat them like an orange.

But when I do get to keep enough lemon to myself, I like to make fancy things like fizzy lemonade, lemon ice cream, and now this delicious grain-free lemon coffee cake with an arguably even more delicious lemon curd glaze….

pan of lemon coffee cake

top of coffee cake

Grain-Free Lemon Coffee Cake

Flours. This coffee cake uses a mixture of coconut, almond, and tapioca flours. You can fool around with the ratio of coconut and almond flours, but I like half and half best. If you don’t have or can’t use tapioca, arrowroot powder would be a good substitute. You could also use potato starch, if you can do that.

I have not tried this coffee cake with any other flours. If you’re a pro at flour subs, have a go at it and please let me know if it works for you!

Eggs. Yep. Five of them. Sorry egg-free-ers. I have not tried this with any egg subs, and I’m not sure how well they would work because of the amount of coconut flour used in the recipe. But feel free to try a sub – just beware the texture will probably change a lot!

Sweetener. I love honey in this lemon coffee cake. It’s just the perfect subtle, warm sweetness that lemon needs. You could try maple syrup instead or agave (though I don’t recommend too much of that). I haven’t tried this recipe with any granulated sweeteners or stevia or anything keto.

Lemon. Even though I do love my lemon things, with lemon extract, a little goes a long way! That stuff is strong! So a teaspoon is all you need for a delicious lemony flavor. I also added in a lot of zest, ’cause I love it. You don’t have to add in 1/4 cup of zest, if you don’t want to. Feel free to play that by heart.

piece of grain-free lemon coffee cake

bite of lemon coffee cake

Lemon Curd Glaze

The glaze of this grain-free lemon coffee cake is just a super simple lemon curd recipe. A little freshly squeezed lemon juice (from the lemons you zested), some honey, and two fresh egg yolks. It does take a few minutes to thicken, but it’s worth the wait!

If you’d rather top the coffee cake with something else, be my guest. Or even eat it plain!

More delicious lemony things.

grain-free lemon coffee cake from #paleo #lemon

In the recipe card I’ve linked to some of the products from my affiliate partners that I like to use. Purchasing through these links won’t cost you anything extra. Thanks!

Grain-Free Lemon Coffee Cake with Lemon Curd Glaze

Free from gluten, grain, dairy, and refined sugar.


For the lemon coffee cake:

For the lemon curd glaze:

  • 1/4 cup freshly squeezed lemon juice (use the lemon you zested for the coffee cake)
  • 1/4 cup honey
  • 2 egg yolks


For the lemon coffee cake:

Preheat the oven to 305 F and grease a 9×9 inch baking dish with coconut oil.

In a bowl, whisk together eggs, oil, honey, milk, lemon extract, and zest.

Add dry ingredients on top and whisk until smooth.

Pour into prepared dish and bake for 30-35 minutes, or until not wet in the middle.

Set aside to cool while you make the glaze.

For the lemon curd glaze:

In small saucepan, whisk all the ingredients until very smooth.

Turn heat to medium-low and cook, whisking frequently, until thickened. Make sure you whisk (!) or the eggs will scramble.

Remove from heat and spread over lemon coffee cake.

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