Description
A delightful lemon almond cake that’s light and fluffy, perfect for any occasion!
Ingredients
Scale
- 4 large eggs
- 3/4 cup granulated sugar
- 1 tablespoon lemon zest
- 3 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 2 cups almond flour
- 1/4 teaspoon salt
- Powdered sugar, for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
- In a large bowl, beat the eggs and granulated sugar on high speed for 5 minutes until pale, thick, and tripled in volume.
- Gently mix in lemon zest, lemon juice, and vanilla extract without deflating the eggs.
- Fold in the almond flour in batches, then add salt and mix until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 28–32 minutes or until the center is set and a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar before serving if desired.
Notes
- Make sure not to overmix the batter after adding the almond flour to retain the cake’s light texture.
- Serve with fresh berries for added flavor.
- Prep Time: 15 minutes
- Cook Time: 32 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg