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Desserts can be hard to come by when following a gluten-free diet, but this recipe hits the spot! With a light texture and zesty flavor, this cake has become a favorite for gluten-eating and gluten-free folks alike.
eggs, separated, room temperature
separated, room temperature
blanched almond flour, not packed
blanched almond flour
(about 1 large lemon)
about 1 large lemon
fresh lemon juice
fresh lemon juice
Preheat oven to 350 degrees and grease a 9" cake pan or springform pan. Line bottom with a circle of parchment paper. In a large mixing bowl, combine egg yolks and sugar. Beat with an electric hand mixer on high speed for 3 minutes or until thick, creamy, and lightened in color. Add almond flour, baking powder, and lemon zest, using a spatula to fold and stir together until incorporated. In a second large mixing bowl, add egg whites and beat until bubbles form, then add lemon juice. Beat together until stiff peaks form, or about 2 minutes. Fold the egg white mixture 1 heaping spoonful at a time into the almond batter, folding with each addition just until incorporated and scraping from the bottom of the bowl to ensure batter has an even consistency. Once all of the egg whites are incorporated and batter is even in consistency (don't over-mix), transfer batter to the prepared baking pan and sprinkle the top with sliced almonds. Bake for 30 minutes or until the top is firm. Let rest for 15 minutes, transfer to a serving plate, and garnish with powdered sugar.
Contains Eggs, Contains Tree Nuts
😫😟😐😀😍“This cake is off the charts!” —Tina, a grown up
😫😟😐😀😍“Light and lemony” —Katherine, age 7
😫😟😐😀😍“Really good! Can I have another piece?” —David, age 9
😫😟😐😀😍“A nice, fluffy cake texture!” —Sarah, a grown up