Flourless Lemon Almond Cake
A delightful and gluten-free dessert bursting with zesty lemon flavor, perfect for any occasion.
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.
Notes
Store in an airtight container at room temperature for a day. Refrigerate for up to a week or freeze for up to three months.