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Lemon Caprese Cake
The first bite of this delicate caprese cake takes you straight to Capri, on the Amalfi Coast, where the scent of lemon fills the air.
Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 8 servings
Calories: 237 kcal
Course:
Dessert
Cuisine:
Italian
Ingredients
- 3 eggs
- ½ cup sugar
- 1 cup almond
- 3½ tbsp olive oil
- 1 tbsp Potato Starch
- 1 juice and zest of lemon
Instructions
- Whisk the egg yolks with half of the sugar.
- Blend the other half of the sugar with the almonds.
- Beat the egg whites until stiff.
- Add the sugar and almond mixture to the whipped yolks.
- Squeeze and add the juice of one lemon along with the zest.
- Slowly add the oil and gently mix.
- Fold in the beaten egg whites and mix gently and thoroughly.
- Transfer the batter to a greased 8-inch (20 cm) cake pan.
- Bake in a preheated, fan-assisted oven at 375°F (180°C) for 40 minutes.
- Remove the lemon caprese cake from the oven and let it cool to room temperature.
- Decorate with powdered sugar and enjoy!
Cup of Yum
Nutrition Information
Calories
237kcal
(12%)
Carbohydrates
19g
(6%)
Protein
6g
(12%)
Fat
17g
(26%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
Monounsaturated Fat
11g
Trans Fat
0.01g
Cholesterol
61mg
(20%)
Sodium
25mg
(1%)
Potassium
183mg
(5%)
Fiber
3g
(12%)
Sugar
14g
(28%)
Vitamin A
92IU
(2%)
Vitamin C
7mg
(8%)
Calcium
62mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 237
% Daily Value*
| Calories | 237kcal | 12% |
| Carbohydrates | 19g | 6% |
| Protein | 6g | 12% |
| Fat | 17g | 26% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 61mg | 20% |
| Sodium | 25mg | 1% |
| Potassium | 183mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 14g | 28% |
| Vitamin A | 92IU | 2% |
| Vitamin C | 7mg | 8% |
| Calcium | 62mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.