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Flourless Lemon Almond Cake

A refreshing and delightful dessert that combines the nutty flavor of almond flour with the zing of fresh lemon, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 230
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups almond flour The star of the cake, providing delightful texture.
  • 1 cup sugar Sweetener for the cake.
  • 4 large eggs Bind the ingredients together.
  • 1/2 cup unsalted butter, melted Adds richness to the cake.
  • 1/4 cup lemon juice Provides necessary zing.
  • Zest of 1 lemon Enhances the lemon flavor.
  • 1 teaspoon baking powder Leavening agent.
  • Pinch of salt Balances the sweetness.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a round 9-inch cake pan or line it with parchment paper.
  2. In a medium mixing bowl, combine the sugar and melted butter. Stir in the eggs one at a time, mixing well after each addition. Add the lemon juice and zest, whisk until well combined.
  3. In a separate bowl, whisk together the almond flour, baking powder, and a pinch of salt.
  4. Slowly fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
  5. Pour the batter into the prepared cake pan. Bake for about 25-30 minutes, or until golden and a toothpick inserted comes out clean.
  6. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack. Dust with powdered sugar if desired, slice, and serve.

Notes

For dairy-free version, substitute unsalted butter with coconut oil or a vegan alternative. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Freeze for up to 3 months. To reheat, bring to room temperature or warm slightly in the microwave.