Lemon Almond Flourless Cake
A light and fragrant cake made with almond flour, lemon zest, eggs, and sugar — this flourless dessert delivers a delicate texture and bright citrus flavor in every bite.
8 Servings
Ingredients
- 4 large eggs separated, room temperature
- 2 tbsp packed lemon zest
- ½ c 100 g white sugar, divided
- 1½ c 144 g finely ground blanched almond flour
- 1 tsp baking powder
- ¼ tsp ground cardamom
- 1 tsp white or apple cider vinegar
- Pinch of salt
- Powdered sugar for sprinkling
Instructions
Preheat the oven and prepare the pan
- Preheat the oven to 350°F (175°C). Line the bottom of an 8- or 9-inch springform pan with parchment paper and grease both the paper and sides of the pan with butter or nonstick spray.
Beat the egg yolks, lemon zest, and sugar
- In a large mixing bowl, combine the egg yolks, lemon zest, and ¼ cup of the sugar. Beat with a wooden spoon or whisk until smooth and creamy.
Combine the dry ingredients
- In a separate bowl, whisk together the almond flour, baking powder, and ground cardamom. Add the dry mixture to the egg yolk mixture and stir until a thick batter forms.
Whip the egg whites
- Using an electric mixer fitted with a clean bowl and whisk attachment, beat the egg whites on low speed until frothy. Add a pinch of salt and the vinegar to stabilize the mixture.
- Gradually add the remaining ¼ cup of sugar, one tablespoon at a time, increasing the speed until soft peaks form.
Fold the batter
- Add one-third of the whipped egg whites to the almond mixture and stir to lighten the batter. Gently fold in the remaining egg whites in batches using a large spatula, taking care not to deflate the mixture.
Bake the cake
- Pour the batter into the prepared pan and smooth the top. Bake for 30 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean.
Cool and serve
- Remove from the oven and allow the cake to cool in the pan. Run a thin knife around the edge to loosen it, then release the springform sides. Transfer the cake (still on parchment) to a serving plate.
- Before serving, lightly dust with powdered sugar.
Notes
This Lemon Almond Flourless Cake is naturally gluten-free, as it uses almond flour instead of traditional wheat flour. To ensure a completely gluten-free result, verify that the baking powder and vinegar are labeled gluten-free, since some brands may contain trace additives derived from wheat. No further modifications are required.