If you are a fan of ground almond recipes and want to try your hand at making the ultimate spring dessert, read on!
Why Should You Try This Recipe?
This flourless lemon cake made with almond flour is such a cinch to make. You’ll love it because:
Bursting with lemon flavor: We make good use of lemon zest from fresh lemons in this recipe and the end result is well worth the effort.Light, bright, and sunny almond lemon cake: Nothing says spring and summer more than citrus cake, and this one surely hits the spot.Serving is super versatile: Enjoy it plain as a simple breakfast or afternoon snack, or really jazz it up for a showstopping dessert for dinner parties, Easter, picnics, and more.Special diet friendly: This refined sugar free and low carb lemon cake is a great recipe to have on hand to satisfy your sweet tooth if you are following a low sugar and low carb diet.
Ingredients
This gluten-free lemon almond cake recipe is made with only 10 simple ingredients. Gather together large eggs, maple syrup, vanilla extract, almond extract, almond flour, cornstarch, baking powder, lemon zest, fresh lemon juice, and fine sea salt.
How to Make
Patience is key with this gluten free lemon cake using ground almonds since much of the lift and texture comes from whipped egg whites. Here’s how to make this healthy lemon cake with almond flour in just a few easy steps:
How to Serve
This citrus almond cake can be served warm or at room temperature. Some of my favorite ways include:
Plain and simple: Slice and enjoy with a hot cup of coffee or tea.
Whipped cream and berries: Allow the cake cool completely, then layer the top of the cake with maple whipped cream and summer berries.Blueberry Sauce or puree: It is no secret that lemon and blueberries go so well together. If you want to change it up serve it with homemade blueberry sauce or blueberry puree on the side or as a drizzle on top.
Variations
Lemon Cardamom: Add ½ teaspoon ground cardamom powder along with the dry ingredients.Lemon Poppyseed: Add 1 Tablespoon poppy seeds into the dry ingredients for more of an Italian Lemon Almond Flour Cake recipe.Honey Cake: Swap out the maple syrup for an equal amount of honey.Winter Citrus Cake: Get creative with citrus and use orange, grapefruit, clementine, or tangerine zest, or Meyer lemons when in season.Paleo Birthday Cake: Use my notes for making it a paleo layer cake, make a double batch, and layer it with coconut whipped cream and fresh berries.Keto Lemon Cake: Use an equal amount of a keto-approved liquid sweetener.Muffins: Scoop the batter into a parchment-lined muffin tin. Bake 15-18 minutes, or until the center springs back to the touch. The recipe will make 10-11 muffins.
How to Store
This healthy flourless almond cake will keep well on the kitchen counter, in the fridge, or even frozen for later. Here’s how:
Room temperature: Keep it under a cake dome or wrapped in plastic wrap for up to two days.Fridge: Store in an airtight container or wrapped in plastic wrap for up to 1 week.Freezer: Double-wrap the cooled almond cake in plastic wrap, then wrap in aluminum foil. Freeze for up to 3 months. Thaw in the fridge or right on your kitchen counter.
Expert Tips
Use a metal or glass bowl for whipping egg whites. Egg whites don’t whisk properly in plastic bowls.Use room temperature ingredients. This ensures the lemon and almond meal cake batter is mixed properly. I pull out the eggs and maple syrup from the fridge while I gather the remaining ingredients.Separate the eggs while still cold. Use gentle hands and make sure there is no yolk present in the bowl.Make sure the bowl and whisk are squeaky clean. Egg whites will not whisk to stiff peaks if there is even a speckle of fat or dust on your bowl or whisk. Clean and dry thoroughly just before using.Fold in the lemon zest with a spatula. I like to add the lemon zest along with the dry ingredients and fold them in with a spatula. This prevents it from getting stuck in the wires of your whisk.Use precut parchment paper: If you are a regular baker and like me, not a fan of having to cut parchment to fit in the cake tin, use 9-inch precut parchment paper (affiliate link). It is surely a timesaver.Cool cake completely on a cooling rack if you are planning to spread it with whipped cream.
Other Ground Almond Recipes You’ll Enjoy:
Almond Flour BreadPancakes with Almond FlourAlmond Flour Chocolate Chip CookiesAlmond Butter CookiesAnd if you are in need of more almond flour cake recipes, be sure to also try my Almond Flour Banana Bread and Almond Flour Zucchini Bread.Almond Flour Peanut Butter Cookies
