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
Scale
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.
