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Lemon Almond Flourless Cake

A delightful twist on the classic cake that’s light and flavorful, perfect for those looking for a gluten-free dessert.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American, Gluten-Free
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large large eggs
  • ¾ cup granulated sugar
  • 1 tablespoon lemon zest
  • 3 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 2 cups almond flour
  • ¼ teaspoon salt
  • Powdered sugar, for dusting (optional)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
  2. In a large bowl, beat the eggs and granulated sugar on high speed for 5 minutes until pale, thick, and tripled in volume.
  3. Gently mix in lemon zest, lemon juice, and vanilla extract without deflating the eggs.
  4. Fold in the almond flour in batches, then add salt and mix until just combined.
  5. Pour the batter into the prepared pan and smooth the top.
Baking
  1. Bake for 28–32 minutes or until the center is set and a toothpick comes out clean.
  2. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Serving
  1. Dust with powdered sugar before serving if desired.

Notes

Adjust the lemon juice to taste if you want a more or less tart flavor. For variations, use orange zest or add blueberries.