Bright, zesty, and irresistibly moist, this Lemon Almond Flourless Cake Recipe is a true celebration of simple, wholesome ingredients coming together in perfect harmony. Bursting with fresh lemon flavor and the delightful texture of almond flour, this cake is naturally gluten-free and wonderfully satisfying, whether for a casual afternoon treat or a special occasion dessert. Once you try this cake, I’m sure it will become one of your go-to recipes for a fuss-free, elegant dessert that’s sure to impress.
Ingredients You’ll Need
With just a handful of kitchen staples, this recipe comes together effortlessly. Each ingredient plays a key role, from the eggs that build a light, airy structure to the almond flour that delivers a moist, tender crumb. The lemon zest and juice add a vibrant zing that brightens every bite.
- 4 large eggs: The backbone of the cake’s structure, whipped to create an airy lift without any flour.
- 3/4 cup granulated sugar: Sweetens perfectly while helping to create a light texture when beaten with eggs.
- 1 tablespoon lemon zest: Adds aromatic citrus oils for a fresh, intense lemon fragrance.
- 3 tablespoons lemon juice: Offers tangy brightness that balances the sweetness beautifully.
- 1 teaspoon vanilla extract: Enhances the flavor depth and balances the citrus notes.
- 2 cups almond flour: Provides a moist crumb and nutty flavor, making the cake naturally gluten-free.
- 1/4 teaspoon salt: Elevates every flavor and balances the sweetness.
- Powdered sugar (optional): A delicate dusting on top to add a touch of elegance and extra sweetness.
How to Make Lemon Almond Flourless Cake Recipe
Step 1: Prepare Your Pan and Oven
Begin by preheating your oven to 350°F (175°C). Grease an 8-inch round cake pan thoroughly and line its bottom with parchment paper. This helps ensure your cake releases easily without a hitch, preserving its delicate texture and beautiful edges.
Step 2: Whip the Eggs and Sugar
In a large mixing bowl, beat the eggs and granulated sugar on high speed for a solid 5 minutes. You’re looking for the mixture to become pale, thick, and to nearly triple in volume — this step creates the airy foundation for your cake’s fluffy texture.
Step 3: Fold in Lemon and Vanilla
Gently incorporate the lemon zest, lemon juice, and vanilla extract into the whipped eggs. Take care not to deflate the mixture; use a folding motion that preserves all the air you’ve just whipped in while infusing that vibrant citrus flavor throughout.
Step 4: Add Almond Flour and Salt
Now, carefully fold in the almond flour in batches, ensuring it’s fully incorporated without over-mixing. Sprinkle in the salt at this stage, which will sharpen the flavors and balance the cake’s sweetness. The batter should be smooth and slightly thick.
Step 5: Bake Away
Pour your lovingly mixed batter into the prepared pan, smoothing the top with a spatula. Transfer to the oven and bake for 28 to 32 minutes, until the center is set and a toothpick inserted comes out clean. The aroma at this point will be irresistible!
Step 6: Cool and Finish
Allow the cake to cool in the pan for 10 minutes — this helps it firm up slightly for easier removal. Then, turn it out onto a wire rack to cool completely. When ready to serve, dust the top with powdered sugar for that beautiful, delicate finish.
How to Serve Lemon Almond Flourless Cake Recipe
Garnishes
A simple dusting of powdered sugar goes a long way with this cake. For a fresh twist, add thin lemon slices or a few toasted almond flakes atop the cake. A dollop of whipped cream or a spoonful of lemon curd alongside also pairs wonderfully if you want to elevate the presentation.
Side Dishes
This cake shines on its own but can be complemented perfectly by fresh berries or a scoop of vanilla bean ice cream. A cup of hot tea or freshly brewed coffee makes an ideal companion, turning your tasting moment into a comforting ritual.
Creative Ways to Present
Try serving the Lemon Almond Flourless Cake Recipe as mini tarts by dividing the batter into muffin tins lined with parchment. You can also layer slices between whipped mascarpone and berries for an elegant, deconstructed cake experience. It’s as versatile as it is delicious!
Make Ahead and Storage
Storing Leftovers
You can store any leftover cake in an airtight container at room temperature for up to 3-4 days. Keep it away from direct sunlight or warm spots to maintain its moist texture and fresh lemon flavor.
Freezing
If you want to save some for later, wrap the cooled cake tightly in plastic wrap and then aluminum foil before placing it in the freezer. Properly stored, it will keep well for up to 1 month. Thaw overnight in the refrigerator before serving.
Reheating
To refresh your cake, warm individual slices in the microwave for about 15 seconds or until slightly warmed through. This helps revive the delicate almond flavor and soft crumb without drying it out.
FAQs
Can I substitute almond flour with another type of flour?
This Lemon Almond Flourless Cake Recipe relies on almond flour for its unique moistness and nutty flavor, so substituting with regular flour is not recommended. If you need a gluten-free alternative, other finely ground nut flours might work but will alter the texture.
Is this cake truly flourless and gluten-free?
Yes! This recipe uses almond flour exclusively, making it naturally gluten-free and perfect for those avoiding wheat or gluten-containing ingredients.
How can I make the cake less sweet?
You can reduce the sugar slightly, but keep in mind that sugar also helps with the cake’s volume and texture. Reducing it by more than a couple of tablespoons may affect how the cake rises and its overall moisture.
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is best for bright, vibrant flavor. Bottled lemon juice can work in a pinch, but it tends to be less fresh and may introduce slight bitterness, so use fresh whenever possible.
Why does the cake sometimes crack on top?
Because this cake has no flour and relies on whipped eggs for structure, it’s normal for it to develop a few cracks as it bakes and cools. These cracks add character and don’t affect the delicious taste!
Final Thoughts
Once you make this Lemon Almond Flourless Cake Recipe, you’ll realize just how simple and rewarding flourless baking can be. Its fresh, tangy flavor and tender texture make it a standout dessert for any occasion. So go ahead, bake a cake that brings sunshine into your kitchen, and share it with friends — it’s sure to become a beloved favorite!
Print
Lemon Almond Flourless Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This Lemon Almond Flourless Cake is a light, moist, and naturally gluten-free dessert bursting with fresh lemon flavor. Made without flour and using almond flour instead, it offers a tender crumb with a perfect balance of sweet and tangy. Ideal for a refreshing treat, this cake is simple to prepare and sure to impress.
Ingredients
Wet Ingredients
- 4 large eggs
- 1 tablespoon lemon zest
- 3 tablespoons lemon juice
- 1 teaspoon vanilla extract
Dry Ingredients
- 3/4 cup granulated sugar
- 2 cups almond flour
- 1/4 teaspoon salt
Optional
- Powdered sugar, for dusting
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper to ensure easy removal after baking.
- 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, which incorporates air and creates a light texture.
- Add Lemon and Vanilla: Gently mix in the lemon zest, lemon juice, and vanilla extract, taking care not to deflate the fluffy egg mixture.
- Fold in Almond Flour and Salt: Fold in the almond flour gradually in batches, then add the salt, mixing until just combined to avoid overworking the batter.
- Pour Batter and Smooth: Pour the batter into the prepared cake pan and smooth the surface evenly with a spatula.
- Bake: Bake for 28 to 32 minutes, or until the center is set and a toothpick inserted in the middle comes out clean.
- Cool: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely, which helps prevent sogginess at the base.
- Serve: Dust with powdered sugar before serving 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.
- Ensure that eggs and lemon juice are fresh for the best flavor and rise.
- Do not overmix after adding almond flour to maintain a light texture.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- For a dairy-free option, this recipe is already suitable as it does not include any dairy products.
