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Lemon Almond Flourless Cake

Lemon Almond Flourless Cake: A Light and Zesty Delight

Lemon Almond Flourless Cake is a gluten-free dessert that is zesty and uplifting, perfect for impressing guests with its light texture and delightful flavor.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups Almond Flour Provides structure and nutty flavor.
  • 4 large Eggs Essential for lift and richness.
  • 3/4 cup Granulated Sugar Balances tartness of lemon.
  • 1 tablespoon Lemon Zest Adds fresh zestiness.
  • 3 tablespoons Lemon Juice Provides additional tartness.
  • 1 teaspoon Vanilla Extract Enhances citrus and almond notes.
  • 1/4 teaspoon Salt Enhances all flavors.
For the Garnish
  • 1 cup Powdered Sugar Optional for beautiful finishing.

Equipment

  • Oven
  • mixing bowl
  • hand mixer
  • spatula
  • Cake Pan
  • wire rack

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare an 8-inch round cake pan by greasing it and lining with parchment paper.
  2. In a large bowl, beat 4 eggs and 3/4 cup of sugar on high speed for about 5 minutes until pale and thick.
  3. Gently fold in 1 tablespoon of lemon zest, 3 tablespoons of lemon juice, and 1 teaspoon of vanilla extract.
  4. Gradually fold in 2 cups of almond flour and 1/4 teaspoon of salt until just combined.
  5. Pour the batter into the prepared cake pan and smooth the top.
  6. Bake for 28-32 minutes or until the center is set and a toothpick comes out clean.
  7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
  8. Dust with powdered sugar before serving, if desired.

Nutrition

Serving: 1sliceCalories: 210kcalCarbohydrates: 20gProtein: 5gFat: 13gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 100mgPotassium: 150mgFiber: 2gSugar: 10gVitamin A: 2IUVitamin C: 5mgCalcium: 5mgIron: 4mg

Notes

For best results, use fresh lemons and avoid overmixing the batter for a light texture. Store covered at room temperature for up to 2 days or refrigerate for up to 5 days. Freezes well for up to 2 months.

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