Flourless Lemon Cake (Gluten-Free)
This Flourless Lemon Cake is soft, moist, and naturally gluten-free, made with almond flour, fresh lemon juice, and lemon zest for a bright citrus flavor. It has a tender crumb, rich buttery texture, and a delicate golden crust, making it perfect for afternoon tea, holidays, or any special occasion.
Equipment
- 8-inch (20 cm) round cake pan
- Parchment paper
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Rubber Spatula
- Measuring Cups
- Measuring spoons
- Citrus zester
- Lemon juicer
- Cooling rack
Ingredients
- 2 cups 200 g almond flour
- 4 large eggs
- ¾ cup 150 g granulated sugar
- ½ cup 115 g unsalted butter, melted
- 2 tablespoons lemon zest
- ¼ cup 60 ml fresh lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ¼ teaspoon salt
- Powdered sugar for dusting (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
- In a large bowl, whisk together the eggs and sugar until light and slightly frothy.
- Add the melted butter and vanilla extract, then whisk until smooth.
- Stir in the lemon zest and fresh lemon juice.
- Add the almond flour, baking powder, and salt.
- Fold the mixture gently with a spatula until no dry ingredients remain and the batter is smooth.
- Pour the batter into the prepared cake pan and smooth the top evenly.
- Bake for 35-40 minutes, or until the top is golden and a toothpick inserted into the center comes out mostly clean.
- Remove the cake from the oven and let it cool in the pan for 15 minutes.
- Carefully transfer the cake to a wire rack and allow it to cool completely.
- Dust with powdered sugar before serving, if desired.
Notes
Nutritional Information (Per Serving)
- Calories: 290
- Protein: 8 g
- Carbohydrates: 19 g
- Fat: 21 g
- Saturated Fat: 6 g
- Cholesterol: 105 mg
- Sodium: 140 mg
- Fiber: 3 g
- Sugar: 15 g
