Do you ever crave a dessert that is both delicious and guilt-free? Well, this flourless lemon almond cake is perfect for you! This heavenly treat is a gluten-free dessert. It is a perfect cake for those who are looking for a healthy and satisfying dessert option without sacrificing on taste.
Almond flour is a sweet and dense flour that has countless health benefits. It is high in protein, healthy fats, and low in carbs.
This cake is not just healthy but also, a beautiful, moist and flavorful composition. If you’ll look at the ingredients, you’ll say “no way this cake is moist”, because it doesn’t have flour, butter or milk in it, but I bet you to try it!
If you have a sweet tooth, then you’ll love this decadent flourless lemon almond cake. A few simple ingredients is all it takes: eggs, sugar, almonds and lemons! You won’t believe your eyes (or taste buds) when you cut into the cake and find that it is incredibly moist! Just try it for yourself — trust me, you won’t be disappointed. And best of all, this unique flourless lemon almond cake has no added butter or milk so the flavor is pure lemon goodness with a satisfying crunch from the almonds. Get ready to be amazed!
Never miss a recipe:
- Preparation Time: 20 minutes
- Baking Time: 30 minutes
- Total Time: 50 minutes
Ingredients:
- 4 large eggs
- the zest from 2 medium lemons
- 100 g / 1/2 cup granulated sugar
- 144 g / 1 1/2 cups almond flour
- 1 tsp baking powder
- a pinch of salt
- butter or cooking spray, for greasing the pan
- powdered sugar and fresh strawberries to serve, optional
Step-by-Step Instructions on how to make Flourless Lemon Almond Cake:
Preheat the oven to 180°C / 350°F. Coat the bottom of a 20 or 22cm / 8 or 9 inch springform pan or round cake tin with greaseproof paper, and the sides of the cake tin with butter or cooking spray, and set aside.
Crack and separate the 4 large eggs, placing the whites in a medium bowl and the yolks in a large bowl.
Finely grate the zest of 2 medium lemons and place it in the bowl with the yolks. Add the sugar and mix with a wooden spoon or sturdy rubber spatula until well combined. Add the almond flour, 1 teaspoon of baking powder and a pinch of salt. Stir until the almond flour is moistened and the mixture is just blended.
Beat the egg whites on medium-high speed until stiff peaks form (about 3 to 4 minutes with an electric mixer).
Stir 1/3 of the beaten egg whites into the almond batter to lighten it. Then gently add the remaining egg whites and stir until just combined. The batter should be evenly moistened without leaving any streaks of egg white but it won’t be completely smooth; don’t mix too much. Transfer the batter to the prepared cake pan and gently spread it into an even layer.
Bake until the edges of the cake begin to pull away from the sides of the pan, the top is golden brown and a toothpick inserted in the center comes out clean, 25 to 30 minutes.
Leave it to cool for 15 minutes.
To serve, run a knife around the cake to loosen it. Release the sides of the pan if you’re using a springform pan. If you’re using a regular pan, invert the cake onto a plate, peel off the parchment paper, and then invert it onto a serving plate again. Serve warm or at room temperature, dusting with powdered sugar and with fresh strawberries if you wish.
Nutritional Information:
Storage:
The shelf life of this flourless lemon almond cake is longer than most cakes. Thanks to the almond flour and lack of moisture in the cake, you can keep it covered with a plastic wrap for up to five days in the fridge without losing its moisture and flavor.
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Flourless Lemon Almond Cake
Ingredients
- 4 large eggs
- 2 medium lemons
- 100 g (1/2 cup) granulated sugar
- 144 g (1 1/2 cups) almond flour
- 1 tsp baking powder
- 1 pinch of salt
- butter or cooking spray, for greasing the pan
- powdered sugar, fresh strawberries for serving, optional
Instructions
- Preheat the oven to 180°C / 350°F. Coat the bottom of a 20 or 22cm / 8 or 9 inch springform pan or round cake tin with greaseproof paper, and the sides of the cake tin with butter or cooking spray, and set aside.
- Crack and separate the 4 large eggs, placing the whites in a medium bowl and the yolks in a large bowl.
- Finely grate the zest of 2 medium lemons and place it in the bowl with the yolks. Add the sugar and mix with a wooden spoon or sturdy rubber spatula until well combined. Add the almond flour, 1 teaspoon of baking powder and a pinch of salt. Stir until the almond flour is moistened and the mixture is just blended.
- Beat the egg whites on medium-high speed until stiff peaks form (about 3 to 4 minutes with an electric mixer).
- Stir 1/3 of the beaten egg whites into the almond batter to lighten it. Then gently add the remaining egg whites and stir until just combined. The batter should be evenly moistened without leaving any streaks of egg white but it won't be completely smooth; don't mix too much. Transfer the batter to the prepared cake pan and gently spread it into an even layer.
- Bake until the edges of the cake begin to pull away from the sides of the pan, the top is golden brown and a toothpick inserted in the center comes out clean, 25 to 30 minutes.Leave it to cool for 15 minutes.
- To serve, run a knife around the cake to loosen it. Release the sides of the pan if you're using a springform pan. If you're using a regular pan, invert the cake onto a plate, peel off the parchment paper, and then invert it onto a serving plate again. Serve warm or at room temperature, dusting with powdered sugar and with fresh strawberries if you wish.
