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Flourless Lemon Almond Cake garnished with lemon zest and almonds

Flourless Lemon Almond Cake

A quick, easy, and wholesome dessert that combines almond flour and fresh lemons for a light and moist cake. Perfect for any occasion!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups almond flour Use blanched almond flour for best results
  • 1/2 cup honey or maple syrup Natural sweetener of your choice
  • 3 large eggs Room temperature works best
  • 1/2 cup lemon juice Freshly squeezed for the best flavor
  • Zest of 1 lemon lemon zest Essential for flavor
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
  2. In a large mixing bowl, combine almond flour, honey (or maple syrup), eggs, lemon juice, lemon zest, baking soda, and salt.
  3. Mix until smooth and well combined.
  4. Pour the batter into the prepared cake pan and spread evenly.
Baking
  1. Bake for about 20-25 minutes or until the cake is set and a toothpick inserted in the center comes out clean.
  2. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Serve as is or with whipped cream and fresh berries. This cake can be stored in an airtight container for up to 5 days in the fridge or frozen for up to 3 months. Thaw in the fridge overnight before serving.