Description
A simple, gluten-free dessert celebrating fresh lemon flavor and nutty almond texture, perfect with tea or coffee.
Ingredients
Scale
- 2 cups almond flour
- 1 cup sugar
- 1/2 cup unsalted butter, melted
- 4 large eggs
- 1/4 cup fresh lemon juice
- Zest of 2 lemons
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment.
- In a large bowl, combine almond flour, sugar, baking powder, and salt. Zest the lemons before juicing them.
- In a separate bowl, whisk together melted butter, eggs, lemon juice, and lemon zest until smooth. Pour into the dry ingredients and stir gently until just combined.
- Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes or until set and lightly golden. A toothpick should come out mostly clean with a few moist crumbs.
- Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely. Dust with powdered sugar if desired before serving.
Notes
For extra lemon flavor, consider brushing the warm cake with a lemon-sugar syrup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 26g
- Sodium: 140mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 100mg