Description

This Lemon Almond Flourless Cake is a delightful and moist treat that combines the bright flavors of lemon with the rich texture of almond flour. Perfect for those seeking a gluten-free dessert option, this cake is easy to prepare, requiring no flour and minimal ingredients. It features a light, airy crumb thanks to whipped eggs and sugar, with a tangy lemon punch balanced by a subtly nutty almond base. Ideal for special occasions or as a sweet everyday indulgence.

Ingredients

Scale

Primary Ingredients

4 large eggs
3/4 cup granulated sugar
1 tablespoon lemon zest
3 tablespoons lemon juice
1 teaspoon vanilla extract
2 cups almond flour
1/4 teaspoon salt

For Garnish

Powdered sugar, for dusting (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven: Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper to prevent sticking and ensure easy removal.
Beat eggs and sugar: In a large bowl, beat the eggs and granulated sugar on high speed for 5 minutes until the mixture is pale, thick, and has tripled in volume. This step is key to the cake’s light texture.
Incorporate lemon and vanilla: Gently fold in the lemon zest, lemon juice, and vanilla extract without deflating the whipped eggs. This will preserve the airy texture while infusing delicious flavors.
Fold in almond flour and salt: Gradually add the almond flour in batches, folding it in carefully. Then add the salt and mix until just combined, ensuring a uniform batter without overmixing.
Prepare for baking: Pour the batter into the prepared cake pan and smooth the top with a spatula for even baking.
Bake the cake: Bake for 28 to 32 minutes or until the center is set and a toothpick inserted into the middle comes out clean. Watch closely towards the end to avoid overbaking.
Cool the cake: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely, which helps maintain its structure.
Serve with garnish: Once cooled, dust the cake with powdered sugar if desired, adding a touch of sweetness and an elegant finish.

Notes

This cake is naturally gluten-free due to the use of almond flour instead of wheat flour.
For an extra lemony punch, you can add more lemon zest or a bit more lemon juice, adjusting for taste.
Be careful not to overbeat the eggs and sugar as you want to keep as much air incorporated as possible for a light cake.
Make sure to line the cake pan with parchment to prevent sticking and ensure easy removal.
Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.