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Our Flourless Lemon Almond Cake is super moist and loaded with lemon flavor. Serve with fruit on top or just a sprinkle of powdered sugar.
Flourless Lemon Almond Cake
This Flourless Lemon Almond Cake is a truly wonderful dessert for any occasion – especially if you’re a fan of lemon flavors.
This is also a nice option if you want something sweet after dinner, but not something overly rich and heavy.
Because the cake is made with almond flour (rather than an all-purpose wheat flour) and egg whites, the finished texture is light with a tender crumb. Olive oil instead of butter helps keep the cake super moist.
Finally, a combination of lemon zest and extract gives the cake an intensely good citrus flavor – the perfect way to end a meal!
This Flourless Lemon Almond Cake is naturally gluten-free and dairy-free – perfect to serve when you or your dinner guests are following a special diet.
Key Ingredients & Substitutions
- Eggs – You’ll separate the egg yolks from the egg whites, then whip the egg whites separately until light and fluffy.
- Lemon Zest
- Lemon Extract
- Granulated Sugar
- Extra Virgin Olive Oil
- Almond Flour
- Corn Starch
- Baking Powder
- Ground Cardamon – This is a spice with a complex flavor profile that’s floral, citrusy, earthy and smoky all combined. It goes wonderfully with the flavor of lemon in this cake.
- Apple Cider Vinegar and Salt – This is used when beating the egg whites to help stabilize them.
- For Serving – Powdered sugar and/or macerated fruit such as peaches and strawberries.
Tips and Tricks to Achieve a Light Flourless Cake Texture
- Make sure the mixing bowl and whisk are completely clean and free of any fat, before whipping the egg whites.
- Adding apple cider vinegar and salt to the egg whites as they are whisked will help stabilize them, so they don’t deflate as much when stirred into the cake batter.
- To achieve a nice high, light cake, it is important to gently fold the egg whites in as directed in the recipe. If they get added in too fast, the cake will still be good, just not as high and light.
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Flourless Lemon Almond Cake
Our Flourless Lemon Almond Cake is super moist and loaded with lemon flavor. Serve with fruit on top or just a sprinkle of powdered sugar.
Ingredients
One tablespoon of butter to grease the springform pan (or use shortening if dairy-free)
5 eggs, room temperature
2 teaspoons lemon zest
1/2 cup granulated sugar, divided
1/2 teaspoon lemon extract
2 tablespoons extra virgin olive oil
1 1/2 cups almond flour
1 tablespoon corn starch
1 1/2 teaspoons baking powder
1/4 teaspoon ground cardamom
1 teaspoon cider vinegar
Pinch of table salt
Powdered Sugar and/or prepared Macerated Fruit, for serving
Instructions
- Cut a parchment circle to fit inside the bottom of an 8” springform pan. Then butter the sides and parchment with the butter.
- Separate the egg yolks from the whites into two large bowls.
- To the bowl with the egg yolks, stir in lemon zest, ¼ cup of granulated sugar, lemon extract and olive oil.
- In a medium bowl, combine almond flour, corn starch, baking powder and cardamom.
- Add the almond flour mixture to the egg yolk mixture. With a firm silicone spatula, combine everything into a paste.
- With an electric mixer, start beating the egg whites. When they begin to froth, add vinegar and salt and continue to beat (The vinegar and salt help stabilize the foam). Stop beating just prior to soft peaks. Add the remaining ¼ cup of sugar and continue to beat to soft peaks.
- Add one cup of the beaten egg whites to the bowl with the other ingredients and whisk until all lumps are smoothed out.
- Add one third of the remaining egg whites and gently fold in with a spatula. Repeat with another third, gently folding in, then repeat with the last third.
- Use a spatula and gently scrape the batter into the prepared springform pan.
- Bake for 25-35 minutes. Check for doneness at 25 minutes by inserting a toothpick into the center. If it comes out clean, remove the pan from the oven, if not, continue to bake and check every 2-3 minutes.
- Cool on a rack for ten minutes. Then run a small sharp knife around the inside to loosen it from the ring.
- Remove the ring and continue to cool on the rack.
- Once cooled, serve dusted with powdered sugar or serve with our macerated fruit.
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Frequently Asked Questions
- Can I make Flourless Lemon Almond Cake ahead of time? Yes, you can. This cake stays fresh for several days after baking.
- How do I store leftovers? Store at room temperature for up to three days – ideally in an airtight cake container, or wrapped well. The cake will last even longer if refrigerated.
- Can I freeze this cake? Yes, you can. Just be sure to wrap it well to avoid any freezer burn.
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