Delightfully Zesty Flourless Lemon Almond Cake
A moist and zesty cake combining almond flour and bright lemon flavors, perfect for quick desserts and gluten-free gatherings.
Ingredients
Dry Ingredients
- 2 cups almond flour Provides a rich and nutty flavor.
- 1 cup granulated sugar Adjust based on sweetness preference.
- 1 teaspoon baking powder Helps the cake rise.
- 1/4 teaspoon salt Enhances flavor.
Wet Ingredients
- 4 large eggs Use room temperature for better emulsification.
- 1/2 cup unsalted butter, melted Can substitute with Greek yogurt for a lighter version.
- 1/4 cup lemon juice Freshly squeezed is best.
- Zest of 2 lemons lemon zest Use a microplane for maximum zest.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a round cake pan.
- In a large mixing bowl, combine almond flour, sugar, baking powder, and salt.
- In another bowl, whisk together eggs, melted butter, lemon juice, and lemon zest.
- Pour the wet ingredients into the dry ingredients and mix until well combined.
- Pour the batter into the prepared cake pan.
Baking
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let it cool before serving.
Notes
Serve with powdered sugar, fresh berries, or whipped cream. Store in an airtight container in the fridge for 5-7 days or freeze slices for up to three months.