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Lemon Almond Cake

This light lemon almond cake is gluten and dairy free and the perfect way to finish a heavy meal.
Prep Time20 mins
Cook Time30 mins
Course: Dessert
Cuisine: American
Keyword: Almond, Dairy Free, Gluten Free, Lemon
Servings: 8

Equipment

  • 8-inch round pan

Ingredients

  • 4 eggs whites and yolks separated
  • 2 Tbsp lemon zest
  • 1/2 cup granulated sugar divided
  • 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.

Video

Notes

Be careful when separating your eggs. Any bits of yolk with the whites with keep them from whipping up properly.