Description
Light, zesty, and moist flourless lemon almond cake with bright citrus flavor and tender crumb. Naturally gluten‑free and perfect for spring brunch or dessert.
Ingredients
2 cups almond flour
⅓ cup fresh lemon juice
1 tbsp lemon zest
4 large eggs
½ cup maple syrup or honey
½ cup plain Greek yogurt (optional)
1 tsp vanilla extract
1 tsp baking powder
¼ tsp salt
Instructions
1. Preheat oven to 350°F (175°C) and prep pan.
2. beat eggs, lemon juice, zest, syrup, yogurt, vanilla.
3. Fold in almond flour, baking powder, salt until smooth.
4. Pour into pan and bake 30–35 minutes until set.
5. Cool, release, dust with powdered sugar.
Notes
Let eggs come to room temperature for lighter texture.
Don’t overmix to keep crumb tender.
Brush warm cake with lemon simple syrup for extra moisture. Give cake time to cool before slicing.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 12g
- Sodium: ?, estimate
- Fat: 18g
- Saturated Fat: 1.5g
- Unsaturated Fat: ?, estimate
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 8g
- Cholesterol: ?, estimate