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.