Description
Bright, zesty, and naturally gluten-free, this Lemon Almond Flourless Cake is everything you want in a light dessert. Moist from almond flour, rich in citrus flavor from fresh lemons, and finished with a dusting of powdered sugar, it’s a perfect choice whether you’re looking for quick breakfast ideas, a healthy snack, or an easy recipe for dinner parties and special occasions. This cake is flourless, easy to make, and completely satisfying.
Ingredients
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
1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a bowl, whisk together almond flour and salt.
3. In another large bowl, beat the eggs and sugar until pale and fluffy.
4. Add lemon zest, lemon juice, and vanilla extract to the egg mixture and mix well.
5. Gently fold in the almond flour mixture, being careful not to deflate the batter.
6. Slowly fold in the melted butter until fully combined.
7. Pour batter into the prepared pan and smooth the top.
8. Bake for 30–35 minutes, or until a toothpick inserted comes out clean.
9. Cool in the pan for 10 minutes, then remove the sides and transfer to a wire rack.
10. Once completely cool, dust with powdered sugar and serve.
Notes
For best results, use room temperature eggs to help the batter whip up light and fluffy.
Don’t overmix the batter after adding almond flour—fold gently to keep it airy.
The cake tastes even better the next day as the flavors settle and intensify.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 15g
- Sodium: 80mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 70mg