Description
A moist and airy lemon almond flour cake that is gluten-free and perfect for any occasion.
Ingredients
Scale
- 2 cups almond flour
- 4 eggs, separated
- 1 cup sugar
- 1/2 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
Instructions
- Preheat the oven to 350°F (175°C) and grease your cake pan.
- In a large bowl, separate the egg yolks and whites. Beat the whites until stiff peaks form.
- In another bowl, combine the egg yolks, sugar, almond flour, lemon juice, and lemon zest. Stir until well combined.
- Gently fold the beaten egg whites into the almond flour mixture, ensuring not to deflate the batter.
- Pour the batter into your prepared cake pan and smooth the top.
- Bake for 25-30 minutes, until the cake is firm and lightly golden.
- Let it cool before carefully removing it from the pan.
- Top with macerated berries or a light dusting of icing sugar to serve.
Notes
Serve with macerated berries or whipped cream. Store in an airtight container for up to 3 days at room temperature, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Gluten-Free
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 2g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 180mg
Keywords: almond flour cake, gluten-free cake, lemon cake