Almond Flour Lemon Cake Recipe
User Reviews
5.0
24 reviews
Excellent
Almond Flour Lemon Cake Recipe
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This Almond Flour Lemon Cake recipe is an easy to make flourless cake that can be served by itself or with whipped cream and berries on top. Light, fluffy and refreshing, it is also a gluten free, grain free and paleo-friendly cake that is perfect for spring and summer.
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Ingredients
- 4 large eggs separated and at room temperature
- ½ cup maple syrup * at room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract optional
- 1 ¾ cups almond flour (7.35 oz)
- 1 tablespoon cornstarch use arrowroot starch for grain-free version
- 1 teaspoon baking powder (see notes for paleo option)
- 2 tablespoons lemon zest (about 2 lemons)
- 1 teaspoon lemon juice or ½ teaspoon cream of tartar
- ¼ teaspoon kosher salt
Optional Toppings
- 1 cup Maple Whipped Cream
- 1 cup berries or any other seasonal fruit
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Instructions
- Prep equipment: Preheat the oven to 350 degrees F. Place a round of parchment paper on the bottom of an 8 or 9-inch cake pan or springform pan. Lightly grease the paper and sides of the pan with oil and set it aside.
- Separate the eggs: Separate the egg yolks and whites, placing the egg whites in a large bowl and the egg yolks in a separate mixing bowl.
- Whisk wet ingredients: In the bowl with the egg yolks, add the maple syrup, vanilla extract, and almond extract, if using, and whisk until smooth.
- Make the batter: In a separate bowl, whisk together the almond flour, cornstarch, and baking powder. Fold into the egg yolk mixture, along with the lemon zest. The batter will be thick.
- Whip egg whites: To the bowl of egg whites, add the lemon juice and salt. Beat with the whisk attachment or hand mixer on medium-high speed until soft peaks form, about 2-3 minutes.
- Lighten up the batter: Stir ⅓ of the beaten egg whites into the batter to lighten it. Then, gently fold the remaining egg whites in with a rubber spatula until just combined. The batter should be evenly moistened with no streak of egg whites remaining, but it will not be completely smooth. Do not overmix. Transfer the batter to the prepared pan and gently spread it into an even layer.
- Bake: Bake for 25-30 minutes, or until the edges of the cake have begun to pull away from the pan, the top is golden brown, and a toothpick inserted into the center comes out clean. Place the pan on a wire rack and let cool for 15 minutes
- To serve, run a knife around the cake to loosen it. If using a springform pan, release the sides of the pan. If using a cake pan, gently flip the cake onto a plate, peel away the parchment, then flip it back over onto a serving plate. Serve warm or at room temperature, topped with whipped cream and berries, if desired.
Notes
- Keep it paleo by replacing the cornstarch with arrowroot powder or tapioca starch, and the baking powder with ½ teaspoon cream of tartar and ¼ teaspoon baking soda.
- Replace the maple syrup with an equal amount of honey instead for a delicious lemon almond flour honey cake.
- Use your favorite brand of almond flour or follow my easy guide on
- how to make almond flour at home
- .
- You can use almond meal instead of almond flour in this recipe. However, be aware that lemon and almond meal cake is a bit denser and less airy than its version made with almond meal.
- Use gentle hands and make sure there is no yolk present in the bowl.
- Keep it under a cake dome or wrapped in plastic wrap for up to 2 days.
- Store in an airtight container or wrapped in plastic wrap for up to 1 week.
- 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.
- To make it paleo diet friendly: Keep it paleo by replacing the cornstarch with arrowroot powder or tapioca starch, and the baking powder with ½ teaspoon cream of tartar and ¼ teaspoon baking soda.
- Sweetener: Replace the maple syrup with an equal amount of honey instead for a delicious lemon almond flour honey cake.
- Turn them into muffins: Scoop the batter into a parchment-lined muffin tin. Bake for 15-18 minutes, or until the center springs back to the touch. The recipe will make 10-11 muffins.
- DIY Almond flour: Use your favorite brand of almond flour or follow my easy guide on how to make almond flour at home.
- Almond flour vs. Almond Meal: You can use almond meal instead of almond flour in this recipe. However, be aware that lemon and almond meal cake is a bit denser and less airy than its version made with almond meal.
- Separate the eggs while still cold. Use gentle hands and make sure there is no yolk present in the bowl.
- Storage InstructionsRoom temperature: Keep it under a cake dome or wrapped in plastic wrap for up to 2 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.
Nutrition Information
Show Details
Calories
231kcal
(12%)
Carbohydrates
20g
(7%)
Protein
8g
(16%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
82mg
(27%)
Sodium
159mg
(7%)
Potassium
80mg
(2%)
Fiber
3g
(12%)
Sugar
13g
(26%)
Vitamin A
120IU
(2%)
Vitamin C
2mg
(2%)
Calcium
117mg
(12%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8slices
Amount Per Serving
Calories 231 kcal
% Daily Value*
| Calories | 231kcal | 12% |
| Carbohydrates | 20g | 7% |
| Protein | 8g | 16% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 82mg | 27% |
| Sodium | 159mg | 7% |
| Potassium | 80mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 13g | 26% |
| Vitamin A | 120IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 117mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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