Description
This Lemon Almond Flourless Cake is a delicate, moist dessert bursting with fresh lemon flavor and the rich texture of almond flour. Naturally gluten-free and free of any flour, this cake features a light, airy crumb achieved by whipping eggs and sugar to perfection. Perfect for a light afternoon treat or a refreshing finish to any meal, it’s easy to prepare and elegantly simple.
Ingredients
Scale
Cake 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
Topping
- Powdered sugar, for dusting (optional)
Instructions
- Preheat and Prepare Pan: 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 becomes pale, thick, and has tripled in volume. This step is crucial for the cake’s light and airy texture.
- Add Lemon and Vanilla: Gently fold the lemon zest, lemon juice, and vanilla extract into the egg mixture without deflating it. Be careful to maintain the airiness you’ve created.
- Incorporate Almond Flour and Salt: Gradually fold in the almond flour in batches, carefully mixing until just combined. Then sprinkle in the salt and mix gently to integrate it throughout the batter.
- Pour Batter: Pour the batter into the prepared cake pan, smoothing the top evenly with a spatula.
- Bake: Bake the cake in the preheated oven for 28 to 32 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean when the cake is ready.
- Cool: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely to room temperature.
- Finish: Once cooled, dust the cake with powdered sugar if desired, then slice and serve.
Notes
- Ensure eggs and sugar are beaten to the proper volume for the best cake texture.
- Do not overmix after adding almond flour to keep the cake light.
- The cake is naturally gluten-free due to the use of almond flour.
- Powdered sugar dusting is optional but adds a nice visual and sweet touch.
- Store leftovers covered at room temperature for up to 2 days.
