Bright, citrusy, and irresistibly tender, this Flourless Lemon Almond Cake is the perfect gluten-free dessert for any occasion. Made with fresh lemons, fluffy whipped egg whites, and finely ground almond flour, this cake delivers a moist, melt-in-your-mouth texture with every bite. Whether you’re hosting a gathering or simply craving a homemade treat, this recipe promises elegance, simplicity, and unforgettable flavor.
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Ingredients
For the Cake
- Butter or cooking spray, for greasing
- 4 large eggs, separated
- Zest of 2 medium lemons (about 2 tbsp)
- Juice of 1 lemon (optional, for added brightness)
- ½ cup granulated sugar
- 1 ½ cups almond flour (not almond meal)
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
For Serving (Optional)
- Powdered sugar, for dusting
- Fresh berries, for garnish
Instructions
1. Prepare the Pan
- Preheat your oven to 350°F (175°C).
- Line the bottom of an 8- or 9-inch springform or cake pan with parchment paper.
- Grease the parchment and the sides of the pan.
2. Separate the Eggs
- Place the egg whites in a mixer bowl.
- Add the yolks to a separate large mixing bowl.
3. Mix Yolks With Sugar & Lemon
- Add lemon zest and sugar to the yolks.
- Stir until the mixture becomes pale, smooth, and well combined.
4. Add Almond Flour Mixture
- Add almond flour, baking powder, and salt to the yolk mixture.
- Stir gently until combined — small lumps are okay.
5. Whip the Egg Whites
- Beat egg whites on medium-high until stiff, glossy peaks form (2–3 minutes).
6. Fold in the Egg Whites
- Stir one-third of the whites into the batter to lighten it.
- Gently fold in the remaining whites without deflating the mixture.
7. Bake
- Spread the batter evenly in the pan.
- Bake for 25–30 minutes, or until golden, set in the center, and a toothpick comes out clean.
8. Cool & Serve
- Cool in the pan for 15 minutes.
- Unmold, remove parchment, and transfer to a serving plate.
- Dust with powdered sugar and add fresh berries if desired.
Pro Tips
- Use fresh lemons: Zest adds vibrant flavor without excess liquid.
- Don’t overmix: Gentle folding keeps the cake light.
- Choose almond flour: Almond meal will create a denser, gritty texture.
- Check early: Almond-based cakes brown faster.
- Cool slightly before slicing: Helps the crumb set.
Why This Recipe Works
- Naturally gluten-free without any special substitutes
- Moist, tender crumb from almond flour
- Light texture from whipped egg whites
- Bright, refreshing lemon flavor
- Simple ingredients and easy preparation
- Perfect for holidays, brunches, or everyday baking
Substitutions & Variations
Flavor Variations
- Lemon glaze: Mix powdered sugar with lemon juice and drizzle on top.
- Berry infusion: Fold in raspberries or blueberries before baking.
- Lavender twist: Add 1 teaspoon culinary lavender to dry ingredients.
- Chocolate drizzle: Pour melted dark chocolate over the cooled cake.
- Vanilla boost: Add 1 teaspoon vanilla extract to the yolk mixture.
Substitutions
- Dairy-free: Use oil spray instead of butter; serve without cream toppings.
- Citrus swap: Replace lemon zest with orange or lime zest.
- Reduced sugar: You can reduce sugar to ⅓ cup for a lighter sweetness.
Make-Ahead, Storage & Reheating Guide
Make Ahead
- Bake up to 24 hours in advance; store at room temperature in an airtight container.
Storage
- Room Temp: 2 days
- Refrigerator: Up to 5 days
- Freezer: Up to 3 months
- Wrap tightly in plastic wrap + a freezer bag.
Reheating (Optional)
- Warm slices in the microwave for 10–15 seconds for a soft, fresh-from-oven texture.
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Serving Ideas
- With fresh berries and powdered sugar
- Paired with vanilla ice cream or lemon sorbet
- Served with tea, espresso, or iced coffee
- As part of a brunch table featuring fruit and pastries
Nutrition (Per Serving Estimate)
- Calories: ~210
- Protein: 6g
- Carbohydrates: 15g
- Fat: 15g
- Fiber: 2g
Frequently Asked Questions
1. Can I make this cake ahead?
Yes — bake up to one day in advance and store at room temperature.
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2. Can I freeze this cake?
Absolutely. Freeze tightly wrapped for up to 3 months.
3. Can I substitute regular flour?
No. Almond flour is essential for the texture and structure.
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4. Can I make it dairy-free?
Yes — simply grease with oil spray instead of butter.
5. Can I add lemon juice to the batter?
A small amount is fine, but too much liquid may affect the texture.
6. Is this cake suitable for Passover?
Yes — it contains no wheat flour.
This Flourless Lemon Almond Cake is a simple yet elegant dessert that delivers fresh citrus flavor, soft texture, and natural gluten-free goodness. Whether you’re baking for a celebration or craving something bright and homemade, this cake is easy to prepare and guaranteed to impress.
Flourless Lemon Almond Cake
A bright, tender, gluten-free lemon almond cake made with fresh citrus and almond flour. Simple, elegant, and perfect for any occasion.
Ingredients
For the Cake
- Butter or cooking spray, for greasing
- 4 large eggs, separated
- Zest of 2 medium lemons (about 2 tbsp)
- Juice of 1 lemon (optional, for added brightness)
- ½ cup granulated sugar
- ½ cups almond flour (not almond meal)
- 1 tsp baking powder
- ½ tsp kosher salt
For Serving (Optional)
- Powdered sugar, for dusting
- Fresh berries, for garnish
Instructions
1. Prepare the Pan
- Preheat your oven to 350°F (175°C).
- Line the bottom of an 8- or 9-inch springform or cake pan with parchment paper.
- Grease the parchment and the sides of the pan.
2. Separate the Eggs
- Place the egg whites in a mixer bowl.
- Add the yolks to a separate large mixing bowl.
3. Mix Yolks With Sugar & Lemon
- Add lemon zest and sugar to the yolks.
- Stir until the mixture becomes pale, smooth, and well combined.
4. Add Almond Flour Mixture
- Add almond flour, baking powder, and salt to the yolk mixture.
- Stir gently until combined — small lumps are okay.
5. Whip the Egg Whites
- Beat egg whites on medium-high until stiff, glossy peaks form (2–3 minutes).
6. Fold in the Egg Whites
- Stir one-third of the whites into the batter to lighten it.
- Gently fold in the remaining whites without deflating the mixture.
7. Bake
- Spread the batter evenly in the pan.
- Bake for 25–30 minutes, or until golden, set in the center, and a toothpick comes out clean.
8. Cool & Serve
- Cool in the pan for 15 minutes.
- Unmold, remove parchment, and transfer to a serving plate.
- Dust with powdered sugar and add fresh berries if desired.
Notes
- Use almond flour for the best texture and rise.
- Fresh lemon zest gives the cake its signature flavor.
- Folding whipped egg whites correctly creates a naturally airy crumb.
- Great for gluten-free diets and special occasions alike.
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