Delightfully Zesty Flourless Lemon Almond Cake Recipe
Light, zesty, and moist flourless lemon almond cake with bright citrus flavor and tender crumb. Naturally gluten-free and perfect for spring brunch or dessert.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Total Time: 45 mins
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Almond Flour Cake:
- 2 cups almond flour
- 4 large eggs
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
Lemon Mixture:
- 1/3 cup fresh lemon juice
- 1 tbsp lemon zest
- 1/2 cup maple syrup or honey
- 1/2 cup plain Greek yogurt (optional)
Instructions
- Preheat oven to 350°F (175°C) and prep pan. Grease and line a cake pan with parchment paper.
- Beat eggs, lemon juice, zest, syrup, yogurt, vanilla. In a bowl, combine the wet ingredients.
- Fold in almond flour, baking powder, salt until smooth. Gradually add the dry ingredients to the wet mixture.
- Pour into pan and bake 30–35 minutes until set. Bake until a toothpick comes out clean.
- Cool, release, dust with powdered sugar. Allow the cake to cool before serving.
Notes
- Let eggs come to room temperature for a lighter texture.
- Don’t overmix to keep the crumb tender.
- Brush warm cake with lemon simple syrup for extra moisture.
- Give cake time to cool before slicing.
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 12g
- Sodium: 150mg (estimated)
- Fat: 18g
- Saturated Fat: 1.5g
- Unsaturated Fat: 12.5g (estimated)
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 80mg (estimated)
