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Flourless Lemon Cake (Gluten Free)

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 pieces
Calories 250
A light and tangy gluten-free cake made with almond meal and fresh lemon zest, perfect for a citrusy treat.

Ingredients

Dried ingredients

  • 0.75 cup white granulated sugar (150g / 5.3oz)
  • 115 g unsalted butter, softened (½ cup / 1 stick)
  • 4 large eggs, separated
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon zest (not packed)
  • 1 tablespoon lemon juice
  • 250 g almond meal (almond flour) (2½ cups)
  • 1 teaspoon baking powder
  • 0.25 teaspoon salt
  • 163 g icing (powdered) sugar (1¼ cups)
  • 6-8 teaspoons lemon juice

Extra lemon zest

Instructions 

  • Preheat oven to 350°F (175°C). Grease and line a cake pan.
  • Beat egg yolks with sugar, lemon zest, lemon juice, and vanilla until combined.
  • Fold in almond meal, baking powder, and salt. Whisk egg whites until stiff peaks form and gently fold into batter.
  • Pour batter into prepared pan and bake for 30 minutes or until golden and set.
  • Let cool, then dust with powdered sugar and lemon zest before serving.

Notes

Use fresh lemon zest for the best flavor. Store in an airtight container for up to 3 days.
Calories: 250kcal
Cost: $15
Course: Dessert
Cuisine: fusion
Keyword: cake, gluten-free, Lemon