Flourless Lemon Almond Cake
Delightfully moist and naturally gluten-free, this Flourless Lemon Almond Cake is a zesty masterpiece that combines the richness of almond flour with the bright, citrusy flavor of freshly zested lemons. Perfect for any occasion, this simple yet elegant dessert features soft, buttery layers complemented by a golden, slightly crisp exterior. With no traditional flour, it’s a must-try for those seeking a gluten-free treat, and its light dusting of powdered sugar adds a touch of sweetness to every bite. Ready in just an hour, this cake comes together using straightforward ingredients like almond flour, eggs, and vanilla, making it an effortless choice for bakers of all levels. Serve it as a standout dessert at gatherings or enjoy a slice alongside your afternoon tea for a perfectly indulgent moment.
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Recipe Information
Ingredients
- 200 grams almond flour
- 150 grams granulated sugar
- 115 grams unsalted butter, softened
- 4 large eggs
- 2 lemons, zested and juiced
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- 2 tablespoons powdered sugar (for dusting)
Instructions
Preheat your oven to 180°C (350°F) and grease a 9-inch round cake pan. Line the bottom with parchment paper for easy removal.
In a large mixing bowl, cream the softened butter and sugar together using a hand or stand mixer until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating each egg into the mixture thoroughly before adding the next.
Mix in the lemon zest, lemon juice, and vanilla extract until well combined.
In a separate bowl, whisk together the almond flour, baking powder, and salt.
Slowly add the dry ingredients to the wet mixture, folding them in gently with a spatula until the batter is smooth and free of lumps.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely.
Once cooled, dust the top with powdered sugar and serve. The cake can be stored in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
2366 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.7 g | 273% | |
| Saturated Fat | 72.4 g | 362% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 995 mg | 332% | |
| Sodium | 1344 mg | 58% | |
| Total Carbohydrate | 72.8 g | 26% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 26.5 g | ||
| Protein | 70.2 g | 140% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 596 mg | 46% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 469 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
