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Flourless Lemon Almond Cake
Flourless Lemon Almond Cake
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Prep Time:
25 minutes
Cook Time:
30 minutes
Total Time:
55 minutes
Fluffy gluten-free lemon almond cake - a delightful holiday treat made with simple ingredients.
Ingredients:
  • 4 eggs (large), separated into 4 egg yolks and 4 egg whites, room temperature (see how to separate eggs)
  • 2 Tbsp lemon zest, packed
  • 1/2 cup (100 g) white sugar, divided 1/4 cup (50 g) and 1/4 cup (50 g)
  • 1 1/2 cup lightly scooped (144 g) finely ground blanched almond flour
  • 1 teaspoon baking powder (make sure your baking powder is fresh!)
  • 1/4 teaspoon ground cardamom
  • 1 teaspoon white or cider vinegar
  • Pinch of salt
  • Powdered sugar for sprinkling
Instructions:
  • Preheat your oven to 350°F (175 °C). Line the bottom of an 8 or 9-inch springform pan with parchment paper, then generously grease both the bottom and sides using butter or cooking spray.
  • Whisk egg yolks, lemon zest, and 1/4 cup sugar: In a large bowl, whisk together the egg yolks, lemon zest, and 1/4 cup sugar until smooth.
  • Combine almond flour, ground cardamom, and baking powder in a bowl. Incorporate the dry ingredients into the egg yolk mixture, beating until a thick paste forms.
  • Whip the egg whites with an electric mixer until soft peaks form: In a clean bowl, beat the egg whites, starting on low speed and gradually increasing. Once bubbles form, add a pinch of salt and a teaspoon of vinegar to help the egg whites maintain structure. Gradually add the remaining sugar while beating until soft peaks form.
  • Gently fold a portion of the beaten egg whites into the almond mixture to lighten it. Gradually incorporate the remaining whipped egg whites into the batter, maintaining the airy texture.
  • Transfer the batter into the prepared springform pan and bake at 350°F (175°C) until golden brown and a toothpick inserted comes out clean, approximately 30 minutes. Let the cake cool, then run a knife along the edges to separate it from the pan. Release the sides of the springform pan and transfer the cake to a serving plate using parchment paper. Dust with powdered sugar before serving. If you enjoyed this recipe, please consider leaving a star rating and comment below!

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