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.

The Best Flourless Lemon Almond Cake (Incredibly Light & Moist!)

Name: The Best Flourless Lemon Almond Cake (Incredibly Light & Moist!)
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 30 min
Cuisine: European
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

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

Scale

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

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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