Lemon Almond Flourless Cake Recipe
Bright lemon and nutty almond make this moist, naturally gluten-free cake shine. Simple to bake and lovely with fresh fruit.
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Servings:
Ingredients
Main Ingredients
- 2.25 cup blanched almond flour
- 0.9 cup granulated sugar
- 7 tbsp unsalted butter, melted and cooled
- 7 oz eggs, at room temperature about 4 large eggs
- 2 tsp freshly grated lemon zest
- 3 tbsp fresh lemon juice
- 1.25 tsp baking powder
- 0.25 tsp fine sea salt
- 1 tsp vanilla extract
- 0.25 tsp almond extract optional
- 2 tbsp sliced almonds optional, for topping
- 2 tbsp powdered sugar for dusting
Instructions
Preparation Steps
- Preheat oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment.
- Whisk almond flour, baking powder, and salt in a bowl; set aside.
- Beat the eggs and sugar in a large bowl until thick and pale, about 2–3 minutes.
- Whisk in melted butter, lemon zest, lemon juice, vanilla, and almond extract until smooth.
- Fold the dry mixture into the wet just until combined. Spread batter into the pan; tap to level. Sprinkle sliced almonds if using.
- Bake 32–38 minutes, until golden and a tester comes out clean or with a few moist crumbs.
- Cool 10 minutes, release the ring, and cool completely. Dust with powdered sugar, slice, and serve.
Notes
Try serving with fresh berries, lemon curd, or a dollop of whipped cream. For a twist, swap vanilla for a little extra almond extract and add a pinch of cardamom. Store covered at room temperature for 2 days, or wrap slices and freeze up to 2 months.
This recipe is an original creation inspired by classic Lemon Almond Flourless Cake Recipe flavors. All ingredient ratios and instructions are independently developed.