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Soft, Airy Flourless Almond Cake with Lemon

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8 pieces
Calories 250
A light and fluffy almond cake infused with fresh lemon zest and juice, perfect for a gluten-free treat.

Ingredients

Dry ingredients

  • 200 g almond flour
  • 150 g granulated sugar
  • 0.5 tsp kosher salt

Wet ingredients

  • 6 large eggs eggs (separated)
  • 60 ml fresh lemon juice
  • 2 tsp lemon zest (from 1 medium lemon)
  • 1 tsp pure almond extract

Topping

  • 45 g sliced almonds (for topping)

For dusting

  • Confectioner’s sugar (for dusting)

Instructions 

  • Preheat oven to 375°F (190°C). Line a 9-inch pan with parchment and spray with baking spray.
  • Beat egg whites until stiff peaks form, then set aside.
  • Cream egg yolks with sugar until light, then add almond flour, salt, lemon zest, lemon juice, and almond extract. Mix well.
  • Gently fold in whipped egg whites. Pour batter into prepared pan and smooth the top.
  • Sprinkle sliced almonds on top. Bake for 20-25 minutes until a tester comes out clean. Cool, then dust with confectioner’s sugar before serving.

Notes

Ensure the egg whites are whipped to stiff peaks for a light texture.
Calories: 250kcal
Cost: $15
Course: Dessert
Cuisine: International
Keyword: almond, gluten-free, lemon