Almond Lemon Cake (GF, DF, Veg)


This lemony almond cake is easy, and delicious. The flour is ground almonds, so it is light, fluffy, and moist. It will be a perfect addition to your spring table.

  1. Grease/butter a 9" cake pan. Line the bottom with a circle of parchment paper. Preheat oven to 350 degrees.
  2. In a large mixing bowl, combine 4 egg yolks and 1/2 cup sugar. Beat with a mixer on high speed for 3 minutes or until thick, creamy, and lightened in color. Add 1 1/2 cups almond flour, 2 Tbsp lemon juice, and 1 Tbsp lemon zest. Use a spatula to fold and stir together until incorporated. Wash and dry attachments and mixer.
  3. In a clean mixing bowl, add 4 egg whites and beat together until stiff peaks form (about 2 minutes). Fold the egg whites 1 large spoonful at a time into the almond batter, folding with each addition just until incorporated, and scraping from the bottom of the bowl to ensure the batter has an even consistency.
  4. Once all the egg whites are incorporated and the batter is even in consistency (do not over-mix), transfer the batter to the prepared baking pan and sprinkle the top with 1/4 cup sliced almonds. Bake at 350˚F for 30 minutes or until the top is firm.
  5. Let cake rest in the pan 15 minutes, then run a thin spatula around the sides and invert it onto a plate, then place it right side up on the rack. Let cool to room temperature, and garnish with powdered sugar and lemon slices.
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