Lemon Almond Cake
This light lemon almond cake is gluten and dairy free and the perfect way to finish a heavy meal.
Almond, Dairy Free, Gluten Free, Lemon
8-inch round pan
whites and yolks separated
Powdered sugar for dusting
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.
Be careful when separating your eggs. Any bits of yolk with the whites with keep them from whipping up properly.