Oh friends, you’re in for something bright and beautiful today! This Flourless Lemon Cake is sunshine on a plate—zesty, naturally gluten-free, and just the right amount of sweet. Almond flour gives it a moist, tender crumb, while fresh lemons bring that tangy sparkle you can’t resist. Whether you’re gluten-free by necessity or just in love with the flavor of lemon, this cake is going to be your new favorite. 🍋
Thank you for stopping by my kitchen corner today! I’m so happy to share this little slice of happiness with you. If you enjoy recipes like this, don’t forget to subscribe to get recipes by email so you never miss a delicious bite.
Overview of Recipe Content
This Flourless Lemon Cake is perfect for:
- Afternoon tea with friends ☕
- A refreshing summer dessert 🍋
- A bright, festive addition to holiday tables
Why you’ll love it:
- Gluten-free & naturally sweetened – Perfect for healthier indulgence
- Moist & fluffy thanks to almond flour
- Fresh, tangy flavor from real lemons
- Simple to make – Just one bowl and a whisk!
Taste:
Light, citrusy, slightly nutty, and irresistibly tender.
Nutritional perks:
- Rich in vitamin C (from the lemons)
- Packed with protein & healthy fats (from almond flour)
- Naturally gluten-free
Ingredients:
- 🍋 2 large lemons (preferably organic)
- 🥚 4 large eggs
- 🍯 ½ cup honey or maple syrup
- 🌰 2 cups almond flour
- 🥄 1 tsp baking powder (gluten-free if needed)
- 🧂 Pinch of salt
Tools Needed:
- Mixing bowl
- Whisk or electric mixer
- Zester & juicer
- 8-inch round cake pan
- Parchment paper
Substitutions & Additions:
- Swap honey for maple syrup for a richer flavor
- Add a splash of vanilla extract for extra aroma
- Dust with powdered sugar before serving for a pretty finish
How to Make Flourless Lemon Cake
- Prep your lemons – Zest both lemons, then juice them. The zest gives fragrance, the juice gives tang.
- Whisk eggs & sweetener – In a large bowl, whisk together the eggs and honey (or maple syrup) until pale and slightly frothy.
- Add lemon magic – Stir in the lemon juice and zest.
- Mix in dry ingredients – Add almond flour, baking powder, and a pinch of salt. Gently fold until smooth.
- Bake – Pour batter into a lined cake pan. Bake at 350°F (175°C) for 25–30 minutes, until the top is golden and a toothpick comes out clean.
- Cool & serve – Let it rest for 10 minutes before removing from the pan. Serve as is, or dress it up with berries and whipped cream.
What to Serve with Flourless Lemon Cake
- A dollop of Homemade Whipped Cream
- Fresh berries for a pop of color
- A light herbal tea or sparkling water with lemon slices
Tips for Making It Perfect
- Use organic lemons for the best flavor and no bitter aftertaste.
- Room temperature eggs blend better and give more lift.
- Don’t overbake—this cake is meant to stay moist.
Storage Instructions
- Fridge: Store in an airtight container up to 5 days.
- Freezer: Wrap slices individually, freeze up to 2 months. Thaw at room temp.
- Reheat: Briefly warm in the microwave for a fresh-from-the-oven feel.
General Information
Flourless cakes have deep roots in Mediterranean baking, where almonds are plentiful. This version is a nod to Southern Italian lemon desserts my nonna used to make in summer—zesty, light, and perfect after a big meal.
Frequently Asked Questions
1. Can I use regular flour instead of almond flour?
Yes, but it will no longer be gluten-free and the texture will change.
2. Can I make it dairy-free?
It already is—just be mindful of toppings you add.
3. Can I make it ahead?
Yes! This cake tastes even better the next day as the flavors settle.
Conclusion
This Flourless Lemon Cake is proof that simple ingredients can make magic. Bright, moist, and bursting with lemon, it’s perfect for any occasion. If you love lemon, you’ll also adore my Easy Lemon Poppy Seed Muffins and Lemon Cheesecake Bars.
Happy baking, my friends—and don’t forget to share your cake photos with me on Pinterest!
Interactive Elements
Leave me a comment below if you try this recipe, and tag me on Pinterest with your lemon cake creations!
Nutritional Information (per serving)
| Calories | Protein | Carbs | Sugar | Fat | Saturated Fat | Fiber | Sodium |
|---|---|---|---|---|---|---|---|
| 230 | 7g | 20g | 14g | 14g | 1.5g | 3g | 65mg |
Irresistibly Moist Flourless Lemon Cake – A Zesty Treat You’ll Love
- Total Time: 45 minutes
- Yield: 8 servings 1x
Description
Bright, zesty, and naturally gluten-free, this Flourless Lemon Cake is made with almond flour, fresh lemons, and honey for a moist, healthy dessert you’ll love.
Ingredients
2 large lemons (preferably organic)
4 large eggs
1/2 cup honey or maple syrup
2 cups almond flour
1 tsp baking powder (gluten-free if needed)
Pinch of salt
Instructions
1. Zest and juice both lemons.
2. Whisk together eggs and honey until pale.
3. Stir in lemon juice and zest.
4. Fold in almond flour, baking powder, and salt.
5. Bake in a lined cake pan at 350°F (175°C) for 25–30 minutes.
6. Cool, then serve.
Notes
Use organic lemons for best flavor.
Don’t overbake to keep the cake moist.
Tastes even better the next day!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 14g
- Sodium: 65mg
- Fat: 14g
- Saturated Fat: 1.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 60mg
