Welcome to a truly magical baking experience. This cake is an absolute dream—it’s light as air, wonderfully moist, and bursting with bright, zesty lemon flavor.
Table of Contents
The secret is that there’s no traditional flour. Instead, this Flourless Lemon Almond Cake gets its incredible texture from rich almond flour and fluffy whipped egg whites.
It’s an effortlessly elegant dessert that is naturally gluten-free and surprisingly simple to create.
A Little Story About This Dish
I love serving desserts that look impressive but are secretly easy to make. This beautiful cake is my go-to for exactly that reason.
The first time I made this Flourless Lemon Almond Cake, I was mesmerized by the process. Folding the airy egg whites into the rich almond batter felt like a little bit of kitchen magic.
The result is a sophisticated cake that practically melts in your mouth. It has become my favorite thing to bake for special brunches or when I simply want a little slice of sunshine.
Get Ready to Cook!
Baking this Flourless Lemon Almond Cake is a beautiful process of creating two separate mixtures and gently folding them together to create a light, airy batter.
What to Expect
Time: About 50 minutes total.
Difficulty: Easy, but it requires a gentle touch.
Before You Begin
The key to this cake’s incredible lift is the whipped egg whites. For them to whip up perfectly, your mixing bowl and whisk must be completely clean and free of any grease.
Be gentle when you fold the whipped egg whites into the almond batter. The goal is to keep as much of that beautiful air in the mixture as possible. Use a spatula and a light hand.
This Flourless Lemon Almond Cake is quite delicate, so using a springform pan is highly recommended. It allows you to release the cake easily without having to flip it over.
The Heart of the Dish: Ingredients You’ll Need
Here are the simple, naturally gluten-free ingredients for your stunning Flourless Lemon Almond Cake.
| Ingredient | Amount |
| Large Eggs, separated | 4 |
| Packed Lemon Zest | 2 tablespoons |
| White Sugar, divided | ½ cup (100g) |
| Finely Ground Blanched Almond Flour | 1 ½ cups (144g) |
| Baking Powder | 1 teaspoon |
| Ground Cardamom | ¼ teaspoon |
| White or Apple Cider Vinegar | 1 teaspoon |
| Salt | Pinch |
| Powdered Sugar, for dusting | For serving |
Let’s Get Cooking! Step-by-Step Guide
Follow these steps to create the most incredible Flourless Lemon Almond Cake.
1. Prep Your Oven and Pan:
First, preheat your oven to 350°F (175°C). Line the bottom of an 8 or 9-inch springform pan with a circle of parchment paper, then grease the parchment and the sides of the pan.
2. Create the Rich Yolk Base:
In a large bowl, use a wooden spoon or spatula to beat the egg yolks, fresh lemon zest, and ¼ cup of the sugar together until the mixture is smooth, thick, and a pale yellow.
3. Combine the Dry Ingredients:
In a separate bowl, whisk together the almond flour, ground cardamom, and baking powder. Add this dry mix to your egg yolk mixture and beat it until a thick, paste-like batter forms.
4. Whip the Egg Whites to Perfection:
In a very clean bowl with an electric mixer, start beating the egg whites on low speed. As they become foamy, add a pinch of salt and a teaspoon of vinegar. Gradually increase the mixer speed.
5. Stabilize with Sugar:
Once the egg whites start to build volume, slowly sprinkle in the remaining ¼ cup of sugar while the mixer is running. Continue to beat until you have beautiful soft peaks.
6. Gently Fold It All Together:
Lighten the almond batter by stirring in about one-third of the whipped egg whites. Then, gently fold in the remaining egg whites in two or three additions, using a spatula to keep the mixture as light and airy as possible.
7. Bake the Cake:
Carefully transfer the finished batter into your prepared springform pan. Bake for about 30 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
8. Cool and Serve:
Let the Flourless Lemon Almond Cake cool in the pan. Run a knife around the edges to loosen it, then release the springform sides. Dust generously with powdered sugar just before serving.
Mastering the Dish: Pointers for Perfection & How to Store
A few final tips will ensure your Flourless Lemon Almond Cake is a masterpiece.
A Note on Cardamom: The pinch of cardamom is optional, but highly recommended! It adds a subtle warmth and fragrance that pairs beautifully with the bright lemon flavor.
Storage: This cake is wonderfully moist and keeps very well. Store it covered at room temperature for up to 2 days, or in an airtight container in the refrigerator for up to 5 days. It’s actually even more moist and flavorful on the second day!
Looking for another gluten-free meal idea? These other recipes are the perfect place to get inspired: Gluten-Free Lemon Bars (Sweet, Tart & Buttery) or Gluten-Free Corn Muffins, and Gluten Free Vanilla Cake.
Your Burning Questions Answered!
Here are answers to some common questions about making this type of cake.
1. Why is my flourless cake dense instead of light and airy?
A dense texture is almost always caused by deflating the egg whites. When you fold the whipped egg whites into the almond batter, use a large spatula and a very gentle “under and over” motion. It’s better to have a few small streaks of egg white left than to overmix and lose all that precious air you whipped into them.
2. Can I make this Flourless Lemon Almond Cake ahead of time?
Yes, absolutely! This cake is an excellent make-ahead dessert. Its flavor deepens and the texture becomes even more moist if you let it sit for a day. Simply bake it, let it cool completely, and then cover and store it until you’re ready to serve. Just wait to dust it with powdered sugar until right before serving.
3. What should I serve with this cake?
This Flourless Lemon Almond Cake is stunning on its own with just a dusting of powdered sugar. However, it’s also divine served with a dollop of fresh whipped cream, a scoop of vanilla bean ice cream, or a side of fresh berries like raspberries or blueberries.
Dig In & Enjoy!
You are now ready to bake a truly special dessert that is as delicious as it is beautiful.
Enjoy every light, moist, and zesty bite of your homemade Flourless Lemon Almond Cake!
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The Best Flourless Lemon Almond Cake (Incredibly Light & Moist!)
- Total Time: 1 hour 30 minutes (includes cooling)
- Yield: 1 8-inch cake (8 slices) 1x
Description
An elegant and delicious Flourless Lemon Almond Cake that is naturally gluten-free. This cake is light as air, wonderfully moist, and bursting with bright, zesty lemon flavor, thanks to rich almond flour and fluffy whipped egg whites.
Ingredients
4 large eggs, separated, room temperature
2 tablespoons packed lemon zest
1/2 cup (100g) white sugar, divided
1 1/2 cup (144g) finely ground blanched almond flour
1 teaspoon baking powder
1/4 teaspoon ground cardamom
1 teaspoon white or apple cider vinegar
Pinch salt
Powdered sugar, for sprinkling
Instructions
1. Preheat the oven to 350°F (175°C). Prepare an 8 or 9-inch springform pan with a parchment paper base and grease the pan.
2. In a large bowl, beat together the egg yolks, lemon zest, and 1/4 cup of the sugar until smooth and thick.
3. In a separate bowl, whisk together the almond flour, cardamom, and baking powder. Add this to the egg yolk mixture and beat until a thick paste forms.
4. In a very clean bowl with an electric mixer, beat the egg whites. When foamy, add a pinch of salt and the vinegar.
5. As volume increases, slowly sprinkle in the remaining 1/4 cup of sugar, beating until soft peaks form.
6. Lighten the almond mixture by stirring in one-third of the beaten egg whites.
7. Gently fold the remaining whipped egg whites into the batter in two additions.
8. Gently scoop the batter into the prepared pan and bake for about 30 minutes, or until a toothpick comes out clean.
9. Remove from the oven, let cool, and then run a knife around the edge before releasing the pan sides. Dust with powdered sugar before serving.
Notes
Be Gentle: The key to a light cake is to fold the egg whites in very gently, taking care not to deflate the batter.
Storage: This cake tastes even better the next day! Store covered at room temperature for 2 days or in the fridge for up to 5 days.
Clean Bowl is a Must: Ensure your bowl and whisks for the egg whites are perfectly clean and free of any grease, or they won’t whip up properly.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: European
Nutrition
- Calories: 197
- Fat: 11g
- Protein: 7g