Zesty, moist and delicious this Flourless Lemon Cake is very easy to make. Being a naturally gluten free lemon cake, this recipe is a true crowd pleaser and great for afternoon tea or holidays.
For best results, always weigh ingredients where a weight is provided
Equipment
8 inch round springform tin
stand mixer or electric handheld beater
Silicone spatulas
Instructions
FOR THE FLOURLESS LEMON CAKE
Preheat oven to 180C (160C fan)/ 350F. Grease and line a 20cm (8 inch) round springform tin with baking paper.
Whisk together the almond meal, baking powder and salt and set aside.
In a medium bowl, whisk the egg whites until soft peak stage and set aside.
Beat the butter and sugar together until light and creamy, then add the yolks and beat well to combine. Add the vanilla, zest and juice and beat until incorporated.
Add the mixed dry ingredients to the butter and egg mixture in 2 parts, and stir gently to combine.
Add ⅓ of the egg whites to the batter and mix through to loosen it. Add the last ⅔ in 2 parts but just fold through gently until all combined. Keep the mixing to a minimum to keep as much air in the mix as possible.
Tip the batter into the prepared pan and gently level out.
Bake for around 40-45 minutes until golden on top and a toothpick comes out with just a moist crumb or two. It does bake up quite a dark golden brown.
Allow to cool 20 minutes before removing the spring form tin. Transfer to a cake wire cooling rack and allow to cool completely.
FOR THE SIMPLE LEMON ICING
Mix together the icing sugar and half the lemon juice. Slowly add more lemon juice until it gets to the desired consistency, then pour it over the cake.
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Notes
I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
All ovens vary - check for doneness 7-8 minutes before the recipe suggests.
Not all baking powders are created equal - double check that yours does not contain gluten if you specifically want this to be gluten free.
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).
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.