Almond Cake (So Easy!)
This Almond Cake is easy to make, gluten-free, and perfectly flavored with lemon.
Equipment
- 9" round cake pan
- Electric hand mixer
Ingredients
Almond Cake Ingredients
- 1.5 cups almond flour measured correctly
- 4 pieces eggs separated, room temperature
- 0.5 cups granulated sugar
- 1 tablespoon lemon zest grated from 1 large lemon
- 0.25 cups sliced almonds
- 1 cups confectioners sugar for garnish, optional
- 1 pieces lemon slices for garnish, optional
Instructions
Baking Instructions
- Grease/butter a 9" round cake pan or 9" springform pan. Line the bottom with parchment paper. Preheat oven to 350˚F.
- In a bowl, combine 4 egg yolks and ½ cup sugar. Beat with an electric hand mixer on high speed for 3 minutes. Add almond flour and lemon zest, fold until incorporated.
- In a separate bowl, beat 4 egg whites until stiff peaks form (about 2 minutes). Fold egg whites into the almond batter, one spoonful at a time.
- Transfer the batter to the prepared baking pan and sprinkle with sliced almonds. Bake at 350˚F for 30 minutes.
- Let the cake rest in the pan for 15 minutes, then invert onto a rack. Let cool and garnish if desired.
Notes
Make the almond cake ahead, storing it in an airtight container. Keep best without garnishes. Refrigerate up to 5 days, or freeze for up to 3 months.
Nutrition
Serving: 1sliceCalories: 230kcalCarbohydrates: 10gProtein: 7gFat: 20gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 16gCholesterol: 130mgSodium: 150mgPotassium: 150mgFiber: 3gSugar: 5gVitamin A: 200IUVitamin C: 1mgCalcium: 80mgIron: 1mg
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