Delightfully Zesty Flourless Lemon Almond Cake: 6 Bright Luscious Layers
A moist and tender flourless lemon almond cake bursting with fresh citrus flavor and naturally gluten-free ingredients.
Ingredients
2 cups almond flour
3 large eggs
3 quarters cup granulated sugar
1 quarter cup olive oil or melted butter
2 tablespoons fresh lemon zest
1 quarter cup fresh lemon juice
1 teaspoon baking powder
Pinch of salt
Powdered sugar for dusting optional
Instructions
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Preheat oven to 350 degrees Fahrenheit and line an 8-inch cake pan.
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Whisk almond flour baking powder and salt.
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Beat eggs and sugar until pale and slightly thickened.
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Stir in oil lemon zest and lemon juice.
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Fold dry ingredients into wet mixture gently.
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Pour batter into pan and smooth top.
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Bake 30 to 35 minutes until golden and set.
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Cool completely before slicing and dust with powdered sugar if desired.
Notes
Use fresh lemon zest for best flavor. Do not overbake to maintain moisture. Store in airtight container for up to five days.