WHY MAKE IT
A little comfort, a lot of flavor.
A tender almond cake with fresh lemon zest and a lightly golden crust. This guide breaks the recipe into practical steps, with a few details that help you get the texture and timing right.
Before you start
Use fine almond flour rather than coarse almond meal. For gluten-free cooking, check all packaged ingredient labels and prevent cross-contact.
THE RECIPE
Flourless Lemon Almond Cake
8 servings · 20 minutes preparation · 35 minutes cooking · 60 minutes cooling, chilling or resting
Ingredients
Step-by-step instructions
- Heat oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
- Whisk yolks with 100 g sugar until pale. Stir in zest, lemon juice, and vanilla, then almond flour.
- In a clean bowl beat egg whites and salt to soft peaks. Gradually beat in the remaining 30 g sugar until glossy medium peaks form.
- Fold one third of the whites into the almond mixture to loosen it, then fold in the rest gently. Spread in the pan.
- Bake 30–35 minutes, until golden and a toothpick has moist crumbs rather than wet batter. Cool 15 minutes before removing, then cool on a rack for another 45 minutes before serving.
Kitchen notes
Use fine almond flour rather than coarse almond meal. For gluten-free cooking, check all packaged ingredient labels and prevent cross-contact.
Storage & make-ahead
Store covered at room temperature for 1 day or refrigerate up to 4 days. Bring slices to room temperature before serving.
An original recipe guide inspired by themes in our Pinterest research. Recipe has not been independently kitchen-tested. AI-generated image is illustrative; your finished dish may look different.
