Almond Flour Lemon Cake Recipe
User Reviews
5
Almond Flour Lemon Cake Recipe
Description
This Almond Flour Lemon Cake recipe uses separated eggs to create a light and moist crumb. The yolks are mixed with maple syrup, vanilla, and almond extract while almond flour, cornstarch, and baking powder form the dry base with lemon zest incorporated. Egg whites whipped with lemon juice and salt until soft peaks are folded carefully into the batter to lighten it without losing volume.
The batter is baked in a greased pan lined with parchment at 350°F until set, producing a tender cake with noticeable lemon aroma and a delicate crumb texture from almond flour. The cake balances nutty almond flavor with bright citrus notes.
Serve plain or add maple-flavored whipped cream and fresh berries to complement the cake’s nutty, citrus profile. Storage guidelines in the notes include options for room temperature, refrigeration, and freezing to maintain freshness.
Adjustments can be made for paleo diets and sweetener preferences. The recipe also works as muffins if baked in smaller portions.
Ingredients
- 4 egg separated and at room temperature, large
- 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 about 2 lemons, zest
- 1 teaspoon lemon juice or ½ teaspoon cream of tartar
- ¼ teaspoon kosher salt
Optional Toppings
- 1 cup Whipped Cream maple flavored
- 1 cup berries or any other seasonal fruit
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
- For paleo version, substitute cornstarch with arrowroot or tapioca starch and baking powder with cream of tartar and baking soda.
- Maple syrup can be replaced by honey for a different sweetener profile.
- Almond meal can be used instead of almond flour but will yield a denser texture.
- Ensure eggs are separated cleanly and whites whipped to soft peaks for best texture.
- Store cake under a dome or wrapped for up to 2 days at room temperature, or refrigerate up to 1 week.
- Double wrap and freeze cooled cake for up to 3 months; thaw in fridge or at room temperature.
- Batter can be portioned into muffins and baked for 15-18 minutes as an alternative.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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