Delightfully Zesty Flourless Lemon Almond Cake Recipe

Introduction

This delightfully zesty flourless lemon almond cake is a wonderful treat for those seeking a gluten-free dessert packed with bright citrus flavors. Moist and tender, it combines almond flour with fresh lemon juice and zest for a naturally sweet and refreshing bite.

Ingredients

• 2 cups almond flour
• 4 large eggs
• 1 tsp baking powder
• 1/4 tsp salt
• 1 tsp vanilla extract
• 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

1. Step 1: Preheat your oven to 350°F (175°C). Grease and line a cake pan with parchment paper to ensure easy removal.
2. Step 2: In a mixing bowl, beat together the eggs, lemon juice, lemon zest, maple syrup or honey, Greek yogurt (if using), and vanilla extract until smooth.
3. Step 3: In a separate bowl, combine the almond flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture, stirring gently until well combined but not overmixed.
4. Step 4: Pour the batter into the prepared cake pan and bake for 30 to 35 minutes, or until the top is set and a toothpick inserted into the center comes out clean.
5. Step 5: Allow the cake to cool completely in the pan before releasing it. Dust the top with powdered sugar if desired, slice, and serve.

Tips & Variations

• Bring eggs to room temperature before mixing for a lighter, more airy texture.
• Be careful not to overmix the batter to maintain a tender crumb.
• For extra moisture and flavor, brush the warm cake with a simple lemon syrup made from lemon juice and sugar.
• Try swapping maple syrup for honey depending on your preferred sweetness profile.

Storage

Store leftover cake in an airtight container in the refrigerator for up to 4 days. For best texture, bring to room temperature before serving or warm gently in the oven. This cake also freezes well; wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without Greek yogurt?

Yes, the Greek yogurt is optional and helps keep the cake moist, but you can omit it if you prefer or need a dairy-free option. The cake will still be delicious and tender.

Is this cake suitable for gluten-free diets?

Absolutely. This cake uses almond flour instead of wheat flour, making it naturally gluten-free and a great choice for those avoiding gluten.

Delightfully Zesty Flourless Lemon Almond Cake Recipe

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★★★★★

4.4 from 77 reviews

This Delightfully Zesty Flourless Lemon Almond Cake is a moist and flavorful dessert combining the nutty richness of almond flour with bright, fresh lemon juice and zest. Naturally gluten-free and refined sugar-free when using honey or maple syrup, it features a tender crumb and a hint of tangy sweetness, perfect for a light treat or celebratory occasion.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Total Time: 45-50 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

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

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a cake pan and line it with parchment paper to ensure easy removal after baking.
2. Mix Wet Ingredients: In a medium bowl, beat the 4 large eggs together with fresh lemon juice, lemon zest, maple syrup or honey, plain Greek yogurt if using, and vanilla extract until fully combined and smooth.
3. Combine Dry Ingredients: In a separate bowl, whisk together the almond flour, baking powder, and salt to evenly distribute the leavening and salt throughout the flour.
4. Fold Dry into Wet: Gradually fold the almond flour mixture into the wet lemon mixture, stirring gently just until the batter is smooth and homogenous. Avoid overmixing to keep the texture tender.
5. Pour Batter and Bake: Pour the prepared batter into the lined cake pan. Place it in the preheated oven and bake for 30 to 35 minutes. Check doneness by inserting a toothpick; it should come out clean when the cake is set.
6. Cool and Finish: Remove the cake from the oven and allow it to cool in the pan briefly before releasing it onto a wire rack. Once cooled, dust with powdered sugar or optionally brush with lemon simple syrup to enhance moisture and zest.
7. Serve: Let the cake cool completely before slicing and serving to maintain its structure and flavor.

Notes

• Bring eggs to room temperature before baking for a lighter, fluffier texture.
• Do not overmix the batter to maintain a tender crumb.
• Brush the warm cake with lemon simple syrup for added moisture and tanginess.
• Allow sufficient cooling time before slicing to avoid crumbling.

Keywords: flourless cake, lemon cake, almond flour cake, gluten free dessert, zesty lemon cake, healthy cake, low carb cake