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–+ servings

Flourless Lemon Almond Cake

A delightful gluten-free dessert made with almond flour and fresh lemons, offering a moist texture and zesty flavor.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition

Ingredients
  

Dry Ingredients
  • 2 cups almond flour Provides a moist and nutty base.
  • 1 cup granulated sugar Sweetens the cake and balances the tartness of the lemons.
  • 1/2 cup unsalted butter, melted Adds richness and moisture to the cake.
  • 4 large eggs Help bind the ingredients together and give the cake structure.
  • 1/4 cup fresh lemon juice Brings a bright, zesty flavor.
  • 2 lemons zest Enhances the lemon flavor.
  • 1 teaspoon baking powder Helps the cake rise.
  • 1/4 teaspoon salt Enhances the overall flavor.
  • powdered sugar for dusting Optional for presentation.

Equipment

  • 9-inch Round Cake Pan

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Grease a 9-inch round cake pan with butter or cooking spray and line the bottom with parchment paper.
  3. In a large mixing bowl, combine almond flour, granulated sugar, baking powder, and salt.
  4. In a separate bowl, whisk together melted butter, eggs, fresh lemon juice, and lemon zest.
  5. Pour the wet ingredients into the dry ingredients and gently stir until just combined.
  6. Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes until set.
  7. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Nutrition

Calories: 250kcalProtein: 6gSodium: 100mg

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