Almond Flour Lemon Cake
Almond flour lemon cake is a perfect example of a light and healthy dessert. The taste of fresh lemon and the natural sweetness of almond flour create a perfect harmony in this dessert. This gluten-free cake is an ideal choice for family gatherings, festive occasions, or when you just want to make a light but tasty dessert. Despite its simple preparation method, the result is always impressive.
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Ingredients for this recipe
Servings: 8
200
g
Almond Flour
4
Eggs
120
g
Cane Sugar
2
Lemon Zest
50
ml
Lemon Juice
10
g
Baking Powder
100
g
Coconut Oil
30
g
Powdered Sugar
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Preparation Steps
1
Preheat your oven to 350°F (180°C) and line a 9-inch (22 cm) cake pan with parchment paper.
2
In a large bowl, whisk together the almond flour, baking powder, and cane sugar.
3
In a separate bowl, whisk the eggs until light and fluffy. Then, whisk in the coconut oil, lemon zest, and lemon juice.
4
Gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix.
5
Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6
Let the cake cool completely before dusting with powdered sugar and garnishing with lemon slices.
7
Slice and serve, optionally with a drizzle of fresh lemon juice or a dollop of whipped cream.
