Gluten-Free Lemon Almond Cake with Strawberries

Make this Gluten-free Lemon Almond Cake any time you want to celebrate any occasion! This almond flour lemon cake is light and airy, and delicately flavoured with lemon. It's delicious served with fresh strawberries or other berries.

This gluten-free Lemon Almond Cake just might be my new favourite dessert.

This almond flour lemon cake worked perfectly to celebrate two events recently:  a family birthday and the arrival of strawberry season. It's light, it's lemony, and it's as airy as a gluten-free cake can be.

Topped with fresh berries (and maybe a scoop of dairy-free ice cream) it's a cake for any special occasion. Or even for a plain ordinary Monday night.

It's strawberry season in France, too. Traveling in the south of France recently, we found fresh strawberries from Provence in the local markets.

I love shopping in our local farmer's market at home, but to be able to pick up fresh produce in France is sure fun. I was actually able to buy some fresh chèvre, using my high school French! #feelingproud. Often, as soon as I start to speak, my "secret" is out and the shopkeepers revert to English!

🛒 Ingredients

• 4 eggs: eggs act as a leavening agent in this recipe. You'll separate the yolks from the whites, whip the whites, then fold them into the batter to create an airy texture.
• lemon zest: for a delicate flavour
• sugar: I've only tested this recipe with granulated sugar
• blanched almond flour:  I use Bob's Red Mill Superfine almond flour.
• baking powder
• cream of tartar: this helps stabilize the whipped egg whites and increase their volume.
• fresh strawberries for garnish. Being completely transparent, sometimes gluten-free baked good sink in the middle. If this happens with this cake, adding fruit to the top hides this and solves the problem!

🥄 Instructions

You'll find complete instructions in the recipe card below. Here's an overview of what you'll do tho make this cake.

• You'll start by separating the eggs. Put the whites in a medium bowl and the yolks in a large bowl.
• In the large bowl, beat the egg yolks, lemon zest and ¼ cup sugar.
• In a medium bowl, combine the almond flour and baking powder.
• Next, you'll add the almond flour mixture to the egg yolk mixture and beat until well combined.
• In another medium bowl, you'll beat the egg whites until frothy. Add the cream of tartar and salt and continue beating. Add ¼ cup sugar, one spoonful at a time until soft peaks form.
• Gently fold the beaten egg whites into the batter, starting with ¼ cup, then ¼ cup at a time. It will seem like it won't combine, but as you add more it will come together and result in a light, airy batter. *If this just won't come together, beat it briefly with an electric mixer. It won't be quite as airy, but it will still be good!
• Carefully scoop the batter into the springform pan, smoothing the top. Bake at 350°F for 35 minutes. Remove from the oven and let it cool completely in the pan. Run a knife around the edge to loosen before releasing the spring. Transfer to a serving plate and garnish with fresh sliced strawberries just before serving.

👍🏼 Helpful Tips to make this Gluten-Free Lemon Almond Cake

The secret to the light texture of this almond flour lemon cake lies in separating the eggs and folding the whipped egg whites into the batter, trapping air. Eggs are easier to separate when they're cold, but the whites will whip more successfully when they're at room temperature, so separate the eggs and let them sit for a while before whipping the whites.

Use a glass, metal, or copper bowl to whip egg whites and make sure the bowl and the beaters are scrupulously clean, as any fat in the whites will prevent them from whipping.

The first time I made this cake, it sunk a little in the middle after I removed it from the oven. No worries--I just filled the top with berries. The next time, I added a little cream of tartar to the egg whites to stabilize them and increase their volume.

I've also cut this recipe in half and turned it into the base for a flan by baking it in a flan pan with a removal bottom. I topped it with a sweetened ricotta cheese filling and added mixed berries on top. You could also simply serve it with whipped cream and fresh fruit.

This is a great basic recipe for a light and airy cake that I found on Simply Recipes. I hope you get a chance to make it and experiment with different toppings, too! Add whipped cream or whipped coconut milk, and try it with blueberries or raspberries.

And if you're looking for a gluten-free sugar-free cake, you'll love this Sugar-Free Strawberry Shortcake.

Gluten-Free Lemon Almond Cake with Strawberries

This gluten-free lemon almond cake with strawberries is light and lemony. Made with almond flour, it gets its light, airy texture from whipped egg whites.

Print Pin Rate

Course: Baked Goods

Cuisine: American, Canadian

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Servings: 8

Calories: 211kcal

Author: Flavour & Savour

Ingredients

• ▢ 4 eggs, separated
• ▢ 2 tbsp lemon zest
• ▢ ½ cup granulated sugar, divided
• ▢ 1 ½ cups blanched almond flour, I use Bob's Red Mill Superfine
• ▢ 1 tsp baking powder
• ▢ ½ tsp cream of tartar
• ▢ pinch of salt
• ▢ 2 cups fresh strawberries

Instructions

• Heat oven to 350°F. Cut a circle of parchment paper to fit in the bottom of a 9 - inch springform pan. Grease the sides with butter.
• You will need 3 bowls, 1 large and 2 medium.
• Separate the eggs and put the whites in a medium bowl and the yolks in a large bowl.
• In a large bowl, beat the egg yolks, lemon zest and ¼ cup sugar.
• In a medium bowl, combine the almond flour and baking powder.
• Add the almond flour mixture to the egg yolk mixture and beat until well combined.
• In another medium bowl, beat the egg whites until frothy. Add the cream of tartar and salt and continue beating. Add ¼ cup sugar, one spoonful at a time until soft peaks form.
• Gently fold the beaten egg whites into the batter, ¼ cup at a time. It will seem like it won't combine, but as you add more it will come together and result in a light, airy batter. *If this just won't come together, beat it briefly with an electric mixer. It won't be quite as airy, but it will still be good!
• Carefully scoop the batter into the springform pan, smoothing the top. Bake at 350°F for 35 minutes. Remove from oven and let cool completely in the pan. Run a knife around the edge to loosen before releasing the spring. Transfer to serving plate and garnish with fresh sliced strawberries just before serving.

Notes

The secret to the light texture of this almond flour lemon cake lies in separating the eggs and folding the whipped egg whites into the batter, trapping air. Eggs are easier to separate when they're cold, but the whites will whip more successfully when they're at room temperature, so separate the eggs and let them sit for a while before whipping the whites.

Use a glass, metal, or copper bowl to whip egg whites and make sure the bowl and the beaters are scrupulously clean, as any fat in the whites will prevent them from whipping.

Nutrition

Calories: 211kcal | Carbohydrates: 20g | Protein: 7g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 81mg | Sodium: 32mg | Potassium: 179mg | Fiber: 3g | Sugar: 15g | Vitamin A: 120IU | Vitamin C: 23.1mg | Calcium: 91mg | Iron: 1.4mg

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