The Ultimate Guide to the Perfect Lemon Almond Flourless Cake
A bright, zesty, and naturally gluten-free cake with a moist almond crumb.
- Prep Time: 20
- Cook Time: 35
- Total Time: 55
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Ingredients
1 ¾ cups super-fine almond flour
4 large eggs, separated and room temp
½ cup granulated sugar, divided
2 tablespoons lemon zest (about 2 lemons)
1 tablespoon fresh lemon juice
1 teaspoon baking powder
1 teaspoon vanilla extract
¼ teaspoon salt
Powdered sugar for dusting
Instructions
1.Preheat oven to 350°F and grease an 8-inch springform pan.
2.Whisk egg yolks with ¼ cup sugar, zest, juice, and vanilla until pale.
3.Fold in almond flour, baking powder, and salt until a thick batter forms.
4.In a clean bowl, whip egg whites and remaining sugar to stiff peaks.
5.Stir a spoonful of whites into the batter, then gently fold in the rest.
6.Pour batter into pan and bake for 30–35 minutes until golden.
7.Cool in the pan for 15 minutes before removing.
8.Dust with powdered sugar once completely cool and serve.
Notes
Ensure the mixing bowl for egg whites is completely grease-free.
Store leftovers in an airtight container for up to 3 days at room temp.
Pairs beautifully with fresh raspberries or whipped cream.