Description

Moist, bright, and naturally gluten-free, this flourless lemon almond cake is bursting with citrus flavor and tender almond crumb. Perfect for spring brunch, special celebrations, or a sweet moment with your afternoon tea.

Ingredients

Scale

2 cups (200g) finely ground almond flour (blanched preferred)
4 large eggs, separated
2/3 cup (130g) granulated sugar (or coconut sugar)
2 large lemons, zest and juice (about 2 tablespoons zest, 1/4 cup juice)
1 teaspoon baking powder (gluten-free if needed)
1/4 teaspoon salt
Powdered sugar, for dusting (optional)

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Instructions

Preheat oven to 350°F (175°C). Line the bottom of an 8-inch (20cm) round cake pan with parchment and grease the sides well.
Separate the eggs, placing yolks in one bowl and whites in another.
Using an electric mixer, beat the egg whites with a pinch of salt until stiff peaks form. Set aside.
In a large bowl, whisk egg yolks with sugar until pale and creamy. Add lemon zest, lemon juice, almond flour, baking powder, and mix until just combined.
Gently fold in a third of the beaten egg whites to lighten the batter, then carefully fold in the remaining whites until the batter is smooth and airy.
Pour the batter into the prepared pan and smooth the top.
Bake for 30–35 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then run a knife around the edge and invert onto a rack to cool completely.
Once cool, dust with powdered sugar or drizzle with a simple lemon glaze if desired.

Notes

For the brightest flavor, use fresh unwaxed lemons. Folding the egg whites gently gives this cake its signature light texture—don’t rush! This cake is naturally gluten-free and dairy-free. Try adding sliced almonds or fresh berries on top before baking for a creative twist.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert, Cake, Gluten-Free
Method: Baked
Cuisine: Mediterranean

Nutrition

Serving Size: 1 slice
Calories: 210
Sugar: 15g
Sodium: 85mg
Fat: 12g
Saturated Fat: 1g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 2g
Protein: 6g
Cholesterol: 93mg