One-Bowl Flourless Lemon Almond Cake
This easy almond cake is light and lemony. Made with almond flour, it's all made in one bowl!
Servings 8
Calories 228kcal
Ingredients
- 4 large eggs
- 2 tablespoons lemon zest
- ¾ cup granulated sugar,
- ¼ teaspoon pure almond extract, optional
- 1 ½ cups almond flour, blanched, finely ground
- 1 teaspoon baking powder
- 1 pinch sea salt
- fresh berries and or whipped cream or whipped coconut milk for garnish
Instructions
- Heat oven to 350°F. Cut a circle of parchment paper to fit in the bottom of an 8 - inch round cake pan. Grease the sides with butter.
- In the large bowl, beat the eggs.
- Add all the remaining ingredients to the bowl and beat on medium-high speed until smooth. Don't overbeat.
- Transfer the batter to the prepared pan. Bake for 28-30 minutes until golden and the edges are just beginning to pull away from the sides of the pan.
- Remove from the oven and let the cake cool completely in the pan. Run a knife around the edge to loosen before transferring it to a wire cooling rack. Transfer to a serving plate and garnish with whipped cream or coconut whip and fresh sliced strawberries or other berries just before serving.
Video
Notes
To Store: Store this almond flour cake at room temperature in an airtight container for up to 3 days. If you've added berries or whipped topping, the cake must be refrigerated.
To Freeze: Cool the cake completely, then wrap it tightly in plastic wrap and store it in an airtight container. It can be frozen for up to 3 months. Thaw in the fridge before serving.
Nutrition
Calories: 228kcal | Carbohydrates: 24g | Protein: 8g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 41mg | Potassium: 88mg | Fiber: 2g | Sugar: 20g | Vitamin A: 136IU | Vitamin C: 2mg | Calcium: 82mg | Iron: 1mg