Why Make This Recipe
Flourless Lemon Almond Cake is a delightful dessert that fits many dietary needs. It’s naturally gluten-free, made with almond flour, and full of fresh lemon flavor. This cake is perfect for anyone looking to enjoy a light and zesty treat without all the heavy ingredients found in traditional cakes. Whether you’re hosting a gathering, celebrating a special occasion, or just treating yourself, this cake is sure to impress.
How to Make Flourless Lemon Almond Cake
Ingredients:
- 2 cups almond flour
- 1/3 cup fresh lemon juice
- 1 tbsp lemon zest
- 4 large eggs
- 1/2 cup maple syrup or honey
- 1/2 cup plain Greek yogurt (optional)
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp salt
Directions:
- Preheat the oven to 350°F (175°C) and grease a cake pan.
- In a large bowl, combine almond flour, baking powder, and salt.
- In another bowl, whisk together the eggs, maple syrup (or honey), lemon juice, lemon zest, Greek yogurt (if using), and vanilla extract until well combined.
- Add the wet ingredients to the dry ingredients and mix until fully incorporated.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
- Serve as is or add optional toppings.
How to Serve Flourless Lemon Almond Cake
You can serve the Flourless Lemon Almond Cake simply on its own or dress it up with some optional toppings. Fresh berries, whipped cream, or a dusting of powdered sugar can add a nice touch. It’s also delicious with a scoop of vanilla ice cream or a dollop of yogurt for a refreshing finish.
How to Store Flourless Lemon Almond Cake
To keep your Flourless Lemon Almond Cake fresh, store it in an airtight container at room temperature for a day. If you want to keep it longer, place it in the fridge, where it will stay good for up to a week. You can also freeze leftovers for up to three months. Just be sure to wrap it tightly in plastic wrap before freezing.
Tips to Make Flourless Lemon Almond Cake
- Use Fresh Ingredients: Using fresh lemons for juice and zest will give your cake the best flavor.
- Check Doneness: Oven temperatures can vary, so check the cake a few minutes before the timer expires to avoid overbaking.
- Experiment with Sweeteners: You can adjust the sweetness by using more or less maple syrup or honey according to your taste.
Variation
If you want to try a different flavor, consider adding poppy seeds for a lovely texture and a little crunch. You can also fold in some blueberries or raspberries for a fruity twist.
FAQs
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Can I use another type of flour?
- This recipe is specifically designed for almond flour, which gives the cake its unique flavor and texture. Other flours may not yield the same results.
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Is it necessary to use Greek yogurt?
- Greek yogurt is optional, but it adds moisture and richness to the cake. If you prefer not to use it, you can just leave it out.
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How can I tell when the cake is done?
- Insert a toothpick in the center of the cake; if it comes out clean or with a few crumbs attached, the cake is done. If wet batter sticks to it, bake for an additional few minutes.
Flourless Lemon Almond Cake
Ingredients
Main Ingredients
- 2 cups almond flour
- 1/3 cup fresh lemon juice
- 1 tbsp lemon zest Use fresh lemons for best flavor.
- 4 large eggs Ensure eggs are at room temperature.
- 1/2 cup maple syrup or honey Adjust sweetness to taste.
- 1/2 cup plain Greek yogurt Optional, adds moisture.
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp salt
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a cake pan.
- In a large bowl, combine almond flour, baking powder, and salt.
- In another bowl, whisk together the eggs, maple syrup (or honey), lemon juice, lemon zest, Greek yogurt (if using), and vanilla extract until well combined.
- Add the wet ingredients to the dry ingredients and mix until fully incorporated.
- Pour the batter into the prepared pan and smooth the top.
Baking
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
Serving
- Serve as is or add optional toppings such as fresh berries, whipped cream, or a dusting of powdered sugar.