Description
This Lemon Almond Flourless Cake is a light and moist dessert perfect for those seeking a gluten-free treat. Made without flour, it relies on almond flour and whipped eggs to create a tender crumb with bright citrus flavor from fresh lemon zest and juice. Dust with powdered sugar for an elegant finish.
Ingredients
Scale
Cake Ingredients
- 4 large eggs
- 3/4 cup granulated sugar
- 1 tablespoon lemon zest
- 3 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 2 cups almond flour
- 1/4 teaspoon salt
- Powdered sugar, for dusting (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper to ensure easy removal after baking.
- Beat Eggs and Sugar: In a large bowl, beat the eggs and granulated sugar on high speed for 5 minutes until the mixture is pale, thick, and has tripled in volume, which provides volume and structure to the cake.
- Add Flavors: Gently fold in the lemon zest, lemon juice, and vanilla extract to the egg mixture, taking care not to deflate the beaten eggs to maintain the airy texture.
- Incorporate Almond Flour: Gradually fold in the almond flour in batches followed by the salt, mixing just until combined to ensure the batter remains light and fluffy.
- Transfer Batter to Pan: Pour the batter into the prepared pan and smooth the top evenly with a spatula for uniform baking.
- Bake the Cake: Bake in the preheated oven for 28 to 32 minutes, or until the center is set and a toothpick inserted into the middle comes out clean, indicating the cake is done.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely, which helps set the texture and makes it easier to slice.
- Finish and Serve: If desired, dust the cooled cake with powdered sugar for an attractive presentation and a hint of sweetness.
Notes
- Ensure eggs and sugar are whipped well to achieve a light, fluffy cake.
- Folding gently is crucial to maintain airiness in the batter.
- Use fresh lemon zest and juice for the best citrus flavor.
- The cake is naturally gluten-free due to almond flour.
- Store any leftovers covered at room temperature for up to 2 days or refrigerate for up to 4 days.
