Description
This Flourless Almond Cake is incredibly moist with a tender crumb and a delicate citrus aroma. Made with almond flour and brightened with lemon zest, it is an elegant yet simple dessert perfect for any occasion.
Ingredients
2 cups almond flour
3/4 cup granulated sugar
1/4 teaspoon salt
1 teaspoon baking powder
3 large eggs
1/4 cup unsalted butter, melted
1 teaspoon pure vanilla extract
1 teaspoon almond extract
Zest of 1 lemon
2 tablespoons fresh lemon juice
Powdered sugar, for dusting (optional)
Sliced almonds, for topping (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
- In a large bowl, whisk together the almond flour, sugar, salt, and baking powder until well combined.
- In a separate bowl, lightly beat the eggs, then whisk in the melted butter, vanilla extract, almond extract, lemon zest, and lemon juice.
- Pour the wet ingredients into the dry ingredients and stir gently until a smooth batter forms.
- Transfer the batter to the prepared pan and smooth the top. Sprinkle sliced almonds on top if desired.
- Bake for 25–30 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for 10 minutes, then remove and transfer to a wire rack to cool completely. Dust with powdered sugar before serving if desired.
Notes
For a different citrus flavor, substitute orange zest for the lemon zest.
Add a handful of dark chocolate chips for extra richness.
For a dairy-free version, replace butter with melted coconut oil.
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Freeze individual slices wrapped tightly for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 95 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 85 mg
