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Flourless Lemon Almond Cake

Flourless Lemon Almond Cake

Delight in delicious Flourless Lemon Almond Cake, a perfect gluten-free dessert for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 large eggs, separated, room temperature
  • 2 tablespoons packed lemon zest
  • 1/2 cup white sugar, divided
  • 1 1/2 cups finely ground blanched almond flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon ground cardamom
  • 1 teaspoon apple cider vinegar
  • Pinch salt
  • Powdered sugar, for sprinkling

Equipment

  • 9-inch round cake pan
  • mixing bowls
  • Whisk
  • Spatula

Method
 

  1. Preheat oven to 350°F (175°C).
  2. Grease a 9-inch round cake pan and line with parchment paper.
  3. In a bowl, beat egg yolks with 1/4 cup sugar and lemon zest until creamy.
  4. In another bowl, whisk egg whites until soft peaks form, gradually adding remaining sugar.
  5. Fold egg whites into the yolk mixture gently.
  6. In a separate bowl, mix almond flour, baking powder, cardamom, and salt.
  7. Combine dry ingredients with the egg mixture, adding vinegar.
  8. Pour batter into the prepared pan and smooth the top.
  9. Bake for 25-30 minutes or until golden and set.
  10. Let cool, then sprinkle with powdered sugar before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 29gProtein: 5gFat: 12g

Notes

This cake can be made ahead of time and stored in the refrigerator for up to five days. Reheat slices gently in the microwave to enjoy the moist cake again.

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