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Flourless Lemon Almond Cake offers a bright, tender crumb that proves you don’t need wheat flour to make an unforgettable dessert. Lightly scented with lemon zest and a pinch of cardamom, this cake feels like sunshine on a plate — perfect for brunch or a simple after-dinner treat. If you love almond-forward bakes, you’ll also enjoy the tips in this guide and a related perfect lemon blueberry cake guide to try next.

Why make this recipe
If you’re tired of dense, heavy cakes that don’t showcase natural flavors, this flourless lemon almond cake is the solution: it’s airy, fragrant, and naturally gluten-free thanks to almond flour. The texture comes from whipped egg whites folded into a zesty, lemony yolk mixture, producing a delicate lift without grainy heaviness. Cardamom adds a subtle warm note that makes the cake feel more sophisticated than its short ingredient list suggests.

Step-by-Step Guide to Making Flourless Lemon Almond Cake

Ingredients:

4 large eggs, separated, room temperature
2 tablespoons packed lemon zest
1/2 cup white sugar, divided
1 1/2 cups finely ground blanched almond flour
1 teaspoon baking powder
1/4 teaspoon ground cardamom
1 teaspoon apple cider vinegar
Pinch of salt
Powdered sugar, for sprinkling

Directions:

Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line with parchment paper. Lightly grease the parchment and the pan sides to ensure the cake releases cleanly after baking.
In a medium bowl, beat the egg yolks with 1/4 cup sugar and the lemon zest until the mixture becomes creamy and slightly thickened. This moment is where the lemon oil from the zest blends into the yolks — take a minute to really rub the zest into the sugar so the aroma opens up.
In another clean bowl, whisk the egg whites with a pinch of salt until soft peaks form. Gradually add the remaining 1/4 cup sugar while continuing to whisk until glossy, medium-firm peaks form. The whites should hold shape but still be pliable for folding.
Gently fold about a third of the whipped egg whites into the yolk mixture to lighten it. Use a spatula and a gentle motion to avoid deflating the whites. Then fold in the remaining whites until streaks disappear, keeping as much air as possible.
In a separate bowl, whisk together the almond flour, baking powder, and ground cardamom so the lift and spice are evenly distributed.
Combine the dry ingredients with the egg mixture, folding gently to incorporate. Add the apple cider vinegar and fold just until combined; the vinegar helps the batter stay light and react with the small amount of baking powder.
Pour the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon. Give the pan a gentle tap on the counter to release large air bubbles.
Bake for 25–30 minutes, or until the cake is golden and set — a toothpick inserted into the center should come out mostly clean with a few moist crumbs. Because this cake is flourless, it sets differently than wheat cakes; aim for a firm top and lightly springy feel.
Let the cake cool in the pan on a rack for 10–15 minutes, then run a knife around the edge and invert onto the rack to cool completely. Once cooled, dust generously with powdered sugar and slice with a serrated knife using a gentle sawing motion.

Why these steps matter

Beating egg whites to medium-firm peaks creates structure and lift without flour.
Folding gently preserves the air you’ve whipped into the whites — avoid stirring or the cake will lose volume.
Using blanched almond flour ensures a fine, tender crumb; coarser almond meal will yield a denser texture.

Keeping Flourless Lemon Almond Cake Fresh

Room temperature: Store in an airtight container at room temperature for 1–2 days.
Refrigerator: Keep wrapped or in a sealed container in the fridge for up to 5 days; bring to room temperature before serving for best texture.
Freezer: Wrap tightly in plastic wrap and foil, or place in an airtight container, and freeze for up to 1 month. Thaw in the refrigerator overnight, then bring to room temperature before serving.

Serving Ideas for Flourless Lemon Almond Cake

Dust with powdered sugar and serve with a spoonful of softly whipped cream lightly sweetened with a touch of lemon zest.
Pair with fresh berries — raspberries or blueberries make a great tart contrast to the nutty cake.
For an afternoon tea, slice thin and serve alongside herbal tea or a light espresso.
For a more indulgent dessert, drizzle a little warm honey or lemon glaze (powdered sugar whisked with lemon juice) over slices just before serving.

Tips to make Flourless Lemon Almond Cake (Q&A style)
Q: How do I keep the cake from collapsing?
A: Make sure your egg whites are beaten to medium-firm peaks and fold them gently into the yolk mixture. Avoid over-folding and don’t open the oven door during the first 20 minutes of baking, as sudden temperature changes can cause collapse.

Q: Can I use almond meal instead of almond flour?
A: You can, but the texture will be slightly coarser and denser. For best results use finely ground blanched almond flour.

Q: Why add apple cider vinegar?
A: The small amount of acid helps stabilize the egg proteins and reacts slightly with the baking powder to give a bit more lift and tenderness.

Variations and substitutions

Lemon-Cardamom Ricotta Twist (bullet): Fold 1/2 cup of full-fat ricotta into the yolk mixture before adding the whites for a moister, richer cake that still remains flourless. Reduce the almond flour by 1/4 cup if you add ricotta.
Citrus Swap (bullet): Substitute half the lemon zest with orange zest for a sweeter, more rounded citrus note; use the same baking steps.

FAQs
Q: Can I make this cake dairy-free?
A: Yes — the basic recipe is already virtually dairy-free. Ensure your powdered sugar doesn’t contain any dairy additives if you’re strictly avoiding dairy.

Q: Can I bake this in a loaf pan or individual ramekins?
A: Yes. Baking times will change: a loaf pan may need a few extra minutes, while ramekins will bake more quickly (check around 15–20 minutes). Keep an eye on color and firmness.

Q: How do I slice this cake neatly?
A: Use a long serrated knife and saw gently. Wiping the knife between cuts helps prevent crumbs from smearing.

Q: What if my egg whites don’t whip up?

Make sure there’s no yolk in the whites; any fat will prevent proper aeration.
Use a clean, dry bowl — plastic bowls can hold oils that interfere, so glass or metal is preferred.
Egg whites whip better at room temperature; if cold, let them sit for 15–20 minutes.

Q: Is this recipe gluten-free?
A: Yes, when using almond flour and ensuring all other ingredients are certified gluten-free as needed, this recipe is naturally gluten-free.

Troubleshooting and additional notes

If the cake is damp in the center after recommended time, it may need a few more minutes — but check frequently to avoid drying the edges.
If the top browns too quickly but the center is underbaked, tent the cake loosely with foil for the remainder of the bake time.
For extra lemon impact, brush the warm cake with a thin syrup made from equal parts lemon juice and sugar (heat until sugar dissolves) before cooling. This adds moisture and intensifies flavor.

Texture and flavor profile explained
The structure relies on egg proteins and the air whipped into egg whites; almond flour provides fat and delicate crumb. Cardamom is used sparingly to lend a floral-spicy underpinning without overpowering lemon. You’ll notice a tender, moist center with a slightly crisp top when baked correctly. Because there’s no gluten network, the cake will feel more delicate — that’s expected and part of its charm.

Pairings and occasions
This cake works brilliantly for:

Light brunch menus alongside yogurt, honey, and fresh fruit.
Garden parties where a bright, nutty dessert complements tea and cocktails.
Celebratory moments where some guests prefer gluten-free options — the cake is elegant enough for special occasions.

Make-ahead and transport tips

To serve the next day, store the cake at room temperature in an airtight container. If transporting, place the cake on a flat tray and wrap gently with plastic wrap; consider a cake carrier for longer trips. For more stability, chill briefly before moving.

Final thoughts on technique
Patience while folding and careful attention to the beaten egg whites will yield the most successful result. Use good-quality, finely ground blanched almond flour for an even crumb, and let the lemon zest shine by rubbing it into the sugar in the yolk step. Small details — like tapping the pan to release bubbles and cooling the cake fully before dusting — make a noticeable difference.

Conclusion

If you’d like a classic take on this style of cake, see the detailed notes and variations at Flourless Lemon Almond Cake – Simply Recipes for inspiration and technique tips. For a ricotta-enriched variation that’s close in spirit, consider the version at Flourless lemon, almond and ricotta cake – The Little Loaf, which offers a creamier texture and complementary flavor notes.

Enjoy baking — this cake rewards a little patience with bright flavor and elegant simplicity.

Flourless Lemon Almond Cake

Author: admin
Total Time: 45 minutes
Yield: 8 servings 1x
Diet: Gluten-Free

Print Recipe

Description

A bright, tender crumb cake that is naturally gluten-free and lightly scented with lemon zest and cardamom, perfect for brunch or dessert.

Ingredients

Scale

4 large eggs, separated, room temperature
2 tablespoons packed lemon zest
1/2 cup white sugar, divided
1 1/2 cups finely ground blanched almond flour
1 teaspoon baking powder
1/4 teaspoon ground cardamom
1 teaspoon apple cider vinegar
Pinch of salt
Powdered sugar, for sprinkling

Instructions

Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line with parchment paper.
In a medium bowl, beat the egg yolks with 1/4 cup sugar and the lemon zest until creamy and thickened.
In another bowl, whisk the egg whites with a pinch of salt until soft peaks form, then gradually add the remaining sugar while whisking.
Gently fold a third of the whipped egg whites into the yolk mixture, then fold in the remaining whites until streaks disappear.
In a separate bowl, whisk together the almond flour, baking powder, and cardamom.
Combine the dry ingredients with the egg mixture, then add the apple cider vinegar and fold until just combined.
Pour the batter into the prepared pan and smooth the top.
Bake for 25–30 minutes, or until golden and a toothpick comes out mostly clean.
Cool in the pan for 10–15 minutes, then invert onto a rack to cool completely and dust with powdered sugar before serving.

Notes

Store in an airtight container at room temperature for 1–2 days or in the refrigerator for up to 5 days.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: French

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 20g
Sodium: 200mg
Fat: 18g
Saturated Fat: 1g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 10g
Cholesterol: 150mg

Keywords: gluten-free, almond cake, lemon dessert, flourless cake, brunch recipe

Flourless Lemon Almond Cake

Conclusion