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Lemon and Almond Flour Cake Recipe

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4.4 from 8 reviews

This Almond Flour Cake is a light, airy, and moist dessert perfect for those who appreciate delicate nutty flavors combined with a hint of lemon and almond extract. Made primarily with almond flour and egg whites, it creates a fluffy texture that is enhanced by folding in whipped egg whites. Topped with sliced almonds, it’s a gluten-free treat that pairs wonderfully with fresh berries or a dusting of powdered sugar for a summery finish.

  • Total Time: 45 minutes
  • Yield: 8 servings

Ingredients

Dry Ingredients

  • 1½ cups almond flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup sliced or slivered almonds

Wet Ingredients

  • 4 large eggs, separated
  • 1 tablespoon lemon zest
  • 1 teaspoon almond extract
  • ½ cup sugar, divided (1/4 cup + 1/4 cup)

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F. Line a 9-inch springform pan with parchment paper and spray it with cooking spray to ensure easy removal of the cake later.
  2. Mix dry ingredients: In a medium bowl, combine the almond flour, baking powder, and salt. Stir well and set aside.
  3. Combine yolk mixture: In a large bowl, whisk together the egg yolks, lemon zest, almond extract, and 1/4 cup of sugar until the mixture is smooth and combined.
  4. Fold dry into yolks: Gently fold the almond flour mixture into the egg yolk mixture. This mixture will be thick and dense.
  5. Whip egg whites: In a large non-reactive bowl, beat the egg whites until foamy. Gradually add the remaining 1/4 cup sugar while continuing to beat until stiff peaks form.
  6. Incorporate egg whites: Add one-third of the whipped egg whites to the yolk mixture and blend gently with an electric hand mixer or whisk until smooth and light. Then, gently fold in the remaining egg whites using an 'over and under' motion with a spatula, taking care not to deflate the mixture.
  7. Bake the cake: Pour the batter into the prepared springform pan. Sprinkle the top evenly with sliced or slivered almonds. Bake for 28-30 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
  8. Cool: Remove the cake from the oven and allow it to cool completely on a wire rack before removing from the pan and serving.

Notes

  • When folding egg whites into the batter, use a gentle, careful motion to maintain the airiness and ensure the cake rises properly.
  • Serve the cake with a light dusting of powdered sugar, fresh raspberries, or a dollop of whipped cream to complement its delicate flavor.
  • This cake is naturally gluten-free due to the use of almond flour instead of wheat flour.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://recipesvibe.com/lemon-and-almond-flour-cake-recipe/