Description
A light yet indulgent gluten-free dessert bursting with citrusy brightness from fresh lemon juice.
Ingredients
Scale
- 1 ½ cups almond flour
- 4 large eggs (separated)
- ¾ cup sugar
- ¼ cup lemon juice (freshly squeezed)
- 1 teaspoon baking powder
Instructions
- Preheat the oven to 350°F (175°C) and grease a cake pan.
- Separate the egg yolks and whites into two bowls.
- In one bowl, mix almond flour, sugar, lemon juice, and baking powder.
- In the other bowl, beat egg whites until stiff peaks form.
- Fold the egg whites into the almond flour mixture gently.
- Pour the batter into the prepared cake pan.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cake cool before removing it from the pan.
Notes
Serve with macerated berries or a light dusting of icing sugar. For extra flavor, add lemon zest or spices.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Gluten-Free
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 1g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 100mg
Keywords: cake, gluten-free, lemon dessert, almond flour, healthy baking