Description

Bright, zesty, and undeniably satisfying, the Lemon Almond Flourless Cake is a dessert that brings together delicious flavors and a delightfully moist texture in a gluten-free package.

Ingredients

Scale

6 large eggs
1 cup granulated sugar
2 cups almond flour
1 tablespoon lemon zest
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
1/2 cup unsalted butter, melted
1/4 teaspoon salt
Powdered sugar for dusting (optional)

Instructions

Start by preheating your oven to 350°F (175°C). This is an important first step, as your cake needs the right heat to rise beautifully. While the oven heats, grease a 9-inch springform pan and place a circle of parchment paper at the bottom. This will prevent any sticking and ensure your cake removes easily after baking.
In a medium-sized bowl, whisk together the almond flour and salt. Mixing these two components will ensure that your cake has an even texture without any salt spots. The almond flour provides a great base, and mixing it with salt helps enhance the overall flavor of your cake.
Take a large mixing bowl and add the eggs along with the granulated sugar. Using an electric mixer, beat the mixture at a medium speed until it becomes pale, fluffy, and almost doubles in volume. This step is crucial as it incorporates air into the batter, yielding a light and airy cake.
To the egg and sugar mixture, add the lemon zest, freshly squeezed lemon juice, and vanilla extract. The freshness of the lemon will provide that zingy flavor while the vanilla balances the sweetness of the sugar. Mix these ingredients well until combined.
Gently fold the previously prepared almond flour mixture into the wet ingredients. It’s essential to be gentle during this step to retain the airiness achieved while beating the eggs. Use a rubber spatula to carefully combine the flour until no visible flour remains. Avoid overmixing to ensure your cake maintains a lovely fluffy texture.
Next, slowly incorporate the melted unsalted butter into the batter using the same gentle folding technique. This will help keep the batter light and ensures that every bite of your cake is rich and moist.
Pour the batter into the prepared springform pan, smoothing the surface with a spatula to ensure even baking. Place it in the preheated oven and bake for 30–35 minutes. To check for doneness, insert a toothpick into the center of the cake; it should come out clean or with a few moist crumbs.
After baking, remove your cake from the oven and let it cool in the pan for about 10 minutes. Carefully take off the springform sides and transfer the cake to a wire rack for additional cooling. Once completely cooled, finish the cake with a light dusting of powdered sugar for a beautiful presentation.

Notes

Ensure that your ingredients, especially eggs and butter, are at room temperature to achieve a better texture in the cake. Be gentle while folding the almond flour into the egg mixture. Overmixing can lead to a denser cake. If the top of your cake browns too quickly during baking, you can tent it with aluminum foil to prevent burning. The cake can be stored in an airtight container at room temperature or in the refrigerator for up to four days.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert

Nutrition

Calories: 280 kcal
Sodium: 80 mg
Protein: 7 g