Description
A zesty, flourless cake bursting with fresh lemon flavor and nutty almond richness. Moist, airy, and nostalgic, this easy dessert delights all ages with its balanced sweetness and citrus brightness, perfect for gatherings or casual indulgence.
Ingredients
1½ cups almond flour (or 1½ cups finely ground almonds)
½ cup granulated sugar (or ⅓ cup honey)
4 large eggs (separated)
Zest of 2 lemons
Juice of 1–2 lemons
½ tsp ground cinnamon (optional)
Pinch of salt
Instructions
Preheat oven to 350°F (175°C). Grease an 8-inch round or rectangular cake pan with parchment paper lined.
In a bowl, whisk together almond flour, sugar, lemon zest, cinnamon (if using), and salt.
Beat egg yolks until creamy. Add yolk mixture to the almond flour mixture and stir until smooth. Fold in 1 tablespoon of juice.
In a separate bowl, beat egg whites and a pinch of salt until stiff peaks form. Gently fold into the batter until no streaks remain.
Pour batter into the prepared pan and smooth the top. Bake for 25–30 minutes, or until golden and a toothpick inserted into the center comes out clean.
Cool completely before slicing into 8 servings. Dust with powdered sugar if desired.
Notes
For a denser texture, add 1–2 tablespoons of melted coconut oil to the batter.
Use freshly zested lemons for maximal flavor; avoid over-mixing after adding egg whites to maintain airiness.
Store in an airtight container at room temperature for 3–4 days or freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French-Inspired