Description
This Lemon Almond Flourless Cake is a light, zesty, naturally gluten-free dessert with a moist almond crumb and fresh citrus notes. Made with almond flour, lemon juice, and zest, it’s a perfect one-bowl bake for spring gatherings or everyday indulgence.
Ingredients
2 cups blanched almond flour
3/4 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
3 large eggs
1/4 cup melted butter
1/4 cup fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
Powdered sugar for dusting (optional)
Instructions
1. Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. In a large bowl, whisk together almond flour, sugar, baking powder, and salt.
3. Add eggs, melted butter, lemon juice, lemon zest, and vanilla. Stir until smooth and fully combined.
4. Pour the batter into the prepared pan and smooth the top.
5. Bake for 25–30 minutes or until the top is golden and a toothpick inserted in the center comes out clean.
6. Cool in the pan for 10 minutes, then transfer to a wire rack.
7. Once cool, dust with powdered sugar if using. Slice and enjoy.
Notes
Use blanched almond flour for the fluffiest texture.
For dairy-free, replace butter with coconut oil.
Store at room temperature up to 3 days or freeze slices individually.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 265
- Sugar: 13g
- Sodium: 105mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 63mg
Keywords: gluten-free cake, lemon dessert, almond flour cake