Lemon Almond Cake
This light lemon almond cake is gluten and dairy free and the perfect way to finish a heavy meal.
Servings: 8
Equipment
- 8-inch round pan
Ingredients
- 4 eggs whites and yolks separated
- 2 Tbsp lemon zest
- 1/2 cup granulated sugar divided
- 1½ cup almond flour
- 1 teaspoon baking powder
- 1/4 teaspoon ground cardamom
- 1 teaspoon white vinegar
- Pinch of salt
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F. Grease the sides and bottom of a 8 or 9-inch round baking pan and line the bottom with parchment paper.
- In a large bowl, beat together the egg yolks, lemon zest, and 1/4 cup sugar until smooth.
- In a separate bowl, whisk together the almond flour, ground cardamom, baking powder, and salt. Add the flour mixture to the egg yolk mixture and beat until well combined.
- With an electric hand mixer or stand mixer fitted with the whisk attachment, beat the egg whites until they start to foam.
- Add the vinegar, and gradually add the remaining 1/4 cup of sugar and continue to beat the egg whites until soft peaks form.
- Stir about half of the beaten egg whites into the almond mixture until well combined. Then, gently fold the remaining whipped egg whites into the batter, a large scoopful at a time.
- Gently spread the batter into the prepared pan and bake for 30 minutes.
- Remove from the oven and let cool. Run a sharp knife around the edge of the cake and invert the pan to release the cake.
- Move cake to a serving plate and dust with powdered sugar before serving.
Notes
Be careful when separating your eggs. Any bits of yolk with the whites with keep them from whipping up properly.