Description
Looking for a dessert that’s gluten-free, effortlessly elegant, and bursting with lemony brightness? This Lemon Almond Flourless Cake is a dream come true. It’s made with simple pantry staples like almond flour, fresh lemons, and eggs, creating a naturally moist, rich crumb with a citrusy lift. Whether you’re after a quick dessert idea, a light treat for guests, or something new to jazz up your healthy snack rotation, this easy recipe delivers all the flavor without the fuss. Ideal for breakfast ideas, tea-time food, or an easy dinner dessert option.
Ingredients
3 cups almond flour
4 large eggs
3/4 cup granulated sugar
1/2 cup unsalted butter, melted
1/4 cup fresh lemon juice
1 tablespoon lemon zest
1 teaspoon baking powder
1/4 teaspoon salt
Instructions
1. Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan. Line the bottom with parchment paper.
2. In a large bowl, whisk eggs and sugar until pale and slightly thickened.
3. Add melted butter, lemon juice, and zest to the egg mixture and whisk until combined.
4. Fold in almond flour, baking powder, and salt until the batter is smooth and lump-free.
5. Pour batter into the prepared pan and smooth the top.
6. Bake for 25–30 minutes, until the top is golden and a toothpick comes out clean.
7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. Dust with powdered sugar and lemon zest before serving.
Notes
For a deeper lemon flavor, you can add an extra teaspoon of zest.
Make sure to use finely ground almond flour for the smoothest texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 90mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 90mg