This Flourless Lemon Cake recipe is perfect for an afternoon tea or dessert. Fresh and zesty, this easy lemon cake is naturally gluten free and is quick to make.
I love lemon flavour in anything. I think it’s possibly my favourite flavour in any dessert (or maybe it’s chocolate or strawberry). Who knows! It’s right up there is all I’m sayin’.
My Flourless Lemon Cake is absolutely exploding with bright, zesty lemon flavour. The fact that it is also gluten-free is a total accident due to the fact that the main ingredient (aside from lemon), almond meal, is naturally gluten free.
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This recipe came about when a colleague at work brought in an overflowing bag of lemons from her friends tree that they just weren’t able to get through. Naturally, my instinct was to come up with a dessert to use up this bounty and this was the result.
This recipe makes the most tender, and moist Flourless Lemon Cake and it doesn’t need anything added when serving. One of the wonderful things about flourless cakes is their ability to stay perfectly moist for days, without ever seeming dense just like my Chocolate Hazelnut Flourless Cake and these cute Mini Ginger Orange Flourless Cakes.
The icing on this flourless cake is nothing more than lemon juice, lemon zest and icing sugar so it’s super simple to make and stays just a little runny, which I love. It’s so pretty how the icing cascades down the sides of the cake. Absolutely perfect with your favourite cuppa in the afternoon.
MAKE AHEAD – Yes. This cake keeps moist so you can make this 2-3 days in advance.
STORAGE – Keep this cake in an airtight container in the fridge for up to a week.
How to make Flourless Lemon Cake
There’s just a few simple steps to this easy lemon cake.
- Beat together the butter and sugar until light and creamy, then add the yolks, vanilla, juice and zest until it’s all incorporated.
- Gradually add in the dry ingredients, mixing until just combined.
- Separately whisk the egg whites, then mix a third into the cake batter before very gently folding in the rest. Don’t overmix at this point as you’ll beat the air out of your egg whites which could result in a very dense cake.
- Transfer the batter to your round springform tin, then bake.
- Finally, drizzle with a very simple lemon glaze
As the saying goes “When life gives you lemons, make lemon cake” 🙂
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For the cake:
- 1 cup (200g / 7oz) white granulated sugar
- 200 g unsalted butter, softened
- 4 large eggs, separated
- 1 teaspoon vanilla
- 2 tablespoons lemon zest, not packed - (notes)
- 1 tablespoon lemon juice - (notes)
- 2 ½ cups (250g / 8.8) almond meal
- 1 teaspoon baking powder
- ¼ teaspoon salt
For the icing:
- 1 ¼ cups (163g / 5.7oz) icing (powdered / confectioners) sugar
- 2 tablespoons lemon juice - (notes)
- Lemon zest
- Preheat oven to 180C / 350F / 160C fan forced. Grease and line a 20cm (8 inch) round springform tin with baking paper.
- Beat the butter and sugar together until light and creamy, then add the yolks, one at time until fully combined and the mixture looks fluffy. Add the vanilla, zest and juice and beat until incorporated.
- Mix the almond meal, baking powder and salt together then add to the butter and egg mixture in 3 parts, mixing gently between each addition.
- Now, whisk the egg whites until soft peak stage. Add 1/3 of the egg whites to the batter and mix through. Add the last 2/3 in 2 parts but just fold through in gentle, measured folds until all combined. Keep the mixing to a minimum to keep as much air in the mix as possible.
- Bake for around 50 minutes until golden on top and a toothpick comes out with just a moist crumb or two.
- Allow to cool for half an hour before removing the springform tin. Transfer to a cake plate and allow to cool completely.
- For the icing: Mix together the lemon juice and icing sugar, then pour over the cake. Sprinkle with lemon zest.
- I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
- Not all baking powders are created equal - double check that yours does not contain gluten if you are after a GF desserts
- For best results you should always weigh ingredients like flour and sugar. Kitchen scales like these are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
TOOLS USED IN THIS RECIPE
- An 8 inch round springform tin
- A silicone spatula will make mixing easy and leaves nothing behind
- You can use a handheld beater or stand mixer for this one
MORE LEMON RECIPES? CLICK HERE
MORE FLOURLESS RECIPES? CLICK HERE
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