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Flourless Lemon Almond Cake Recipe

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★★★★★

4.6 from 70 reviews

A light and fluffy flourless lemon almond cake that combines the zesty brightness of lemon with the rich, nutty flavor of almond flour. This gluten-free cake is subtly spiced with cardamom and stabilized with whipped egg whites, resulting in a delicate texture perfect for dessert or an elegant afternoon treat. Served best dusted with powdered sugar or alongside macerated fruit.

Ingredients

Scale

For the Cake

  • 1 tablespoon butter (to grease the springform pan; use shortening if dairy-free)
  • 5 eggs, room temperature
  • 2 teaspoons lemon zest
  • ½ cup granulated sugar, divided
  • ½ teaspoon lemon extract
  • 2 tablespoons extra virgin olive oil
  • 1 ½ cups almond flour
  • 1 tablespoon corn starch
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon ground cardamom
  • 1 teaspoon cider vinegar
  • Pinch of table salt

For Serving

  • Powdered sugar
  • Prepared macerated fruit (optional)

Instructions

  1. Prepare the Pan: Cut a parchment circle to fit the bottom of an 8-inch springform pan, then butter the sides and the parchment with butter or shortening to prevent sticking.
  2. Separate Eggs: Carefully separate the egg yolks from the whites into two large bowls, ensuring no yolk mixes with the whites.
  3. Mix Wet Ingredients: To the bowl with the yolks, add lemon zest, ¼ cup of granulated sugar, lemon extract, and olive oil. Stir well to combine.
  4. Combine Dry Ingredients: In a medium bowl, mix together almond flour, corn starch, baking powder, and ground cardamom until evenly distributed.
  5. Form the Batter: Add the dry almond flour mixture to the yolk mixture. Use a firm silicone spatula to mix into a smooth paste.
  6. Beat Egg Whites: Using an electric mixer, beat the egg whites until frothy. Add the cider vinegar and pinch of salt to stabilize the foam, then continue beating just prior to soft peaks. Add the remaining ¼ cup sugar and continue beating until soft peaks form.
  7. Combine Mixtures: Stir one cup of the beaten egg whites into the yolk-almond mixture vigorously to smooth out lumps.
  8. Fold in Egg Whites: Gently fold the remaining egg whites into the batter in three parts using a spatula, taking care not to deflate the mixture and preserving as much air as possible.
  9. Transfer to Pan: Pour and gently scrape the batter into the prepared springform pan, smoothing the top with a spatula.
  10. Bake the Cake: Bake in a preheated oven at 350°F (175°C) for 25-35 minutes. Check doneness at 25 minutes by inserting a toothpick in the center—if it comes out clean, remove; if not, continue baking and check every 2-3 minutes.
  11. Cool the Cake: Remove from oven and cool on a rack for 10 minutes. Run a sharp knife around the edge of the pan to loosen the cake from the springform ring.
  12. Remove Ring and Finish Cooling: Take off the springform ring and allow the cake to cool completely on the rack.
  13. Serve: Once cooled, dust with powdered sugar or serve with macerated fruit as desired. Enjoy!

Notes

  • This cake is naturally gluten-free due to the use of almond flour.
  • Ensure eggs are at room temperature for best volume when whipping whites.
  • Substitute shortening for butter to make this recipe dairy-free.
  • Cardamom adds a subtle warm spice but can be omitted if desired.
  • Macerated fruits such as berries or stone fruits complement the lemon flavor beautifully.
  • Do not overmix when folding in egg whites to maintain a light texture.
  • Check doneness carefully to avoid drying out the cake.
  • Best served the same day or the next day at room temperature.

Keywords: flourless lemon almond cake, gluten-free cake, almond flour dessert, lemon zest cake, cardamom cake, springform pan cake, dairy-free option cake

Find it online: https://platedandproud.com/flourless-lemon-almond-cake-recipe/