Flourless Lemon Almond Cake Recipe
Looking for a gluten-free dessert? This Flourless Lemon Almond Cake Recipe is perfect! It's moist, tangy, and incredibly delicious.
Equipment
- 9-inch round cake pan
- Mixing Bowl
- Electric mixer or whisk
- Grater
- Parchment paper
- Spatula
- Measuring cups and spoons
Ingredients
- 2 cups almond flour
- 4 large eggs
- 3/4 cup sugar
- 1/3 cup melted butter
- 2 tablespoons lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Powdered sugar for dusting optional
Instructions
- Preheat your oven to 350°F (175°C).
- Line the cake pan with parchment paper.
- Grease the sides with butter.
- This prevents sticking later.
- Crack eggs into your mixing bowl.
- Add sugar and beat until fluffy.
- This takes about 3 minutes.
- Pour in melted butter slowly.
- Add lemon juice and vanilla extract.
- Mix everything well together.
- Add almond flour to the bowl.
- Sprinkle in baking powder and salt.
- Add the fresh lemon zest too.
- Fold everything gently with your spatula.
- Don't overmix the batter.
- Pour batter into your prepared pan.
- Smooth the top with your spatula.
- Bake for 30-35 minutes until golden.
- A toothpick should come out clean.
- Let it cool completely before removing.
Notes
- Use fresh lemons for best flavor.
- Room temperature eggs work better.
- Don't skip the parchment paper step.
- Let the cake cool completely first.
- It firms up as it cools.
- Store in an airtight container.
- It stays fresh for 3 days.
- You can freeze it too! Dust with powdered sugar before serving.
- Serve with whipped cream or berries.