Flourless Lemon Almond Cake Recipe | Yummly
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Flourless Lemon Almond Cake

SIMPLY RECIPES(6)
kelley cahill: "Delicious, light and fluffy texture the right amo…" Read More
9Ingredients
60Minutes
200Calories
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Ingredients

US|METRIC
8 SERVINGS
  • 4 eggs (separated into 4 egg yolks and 4 egg whites, room temperature, see how to separate eggs)
  • 2 tablespoons lemon zest (packed)
  • 1/4 teaspoon ground cardamom
  • 1/2 cup white sugar (divided 1/4 cup, 50 g and 1/4 cup, 50 g)
  • 1 1/2 cups almond flour (finely ground)
  • 1 teaspoon baking powder (make sure your baking powder is fresh!)
  • 1 teaspoon cider vinegar (or white)
  • 1 pinch salt
  • powdered sugar (for sprinkling)
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    NutritionView More

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    200Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories200Calories from Fat110
    % DAILY VALUE
    Total Fat12g18%
    Saturated Fat1.5g8%
    Trans Fat
    Cholesterol105mg35%
    Sodium140mg6%
    Potassium40mg1%
    Protein7g14%
    Calories from Fat110
    % DAILY VALUE
    Total Carbohydrate19g6%
    Dietary Fiber2g8%
    Sugars15g30%
    Vitamin A2%
    Vitamin C4%
    Calcium10%
    Iron8%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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    Reviews(6)

    kelley cahill a year ago
    Delicious, light and fluffy texture the right amount of sweetness served with fresh fruit vs powdered sugar will definitely make again
    NimbleLineCook 3 years ago
    I am thinking with someone saying 2 TBL of lemon zest was not enough, perhaps a squeeze of 1 lemon's juice would increase the lemon flavor? Was the 'juice' not included for a reason? Would it affect texture? Please let me know.
    Samia Makhlouf 3 years ago
    Lovely everybody liked it ,I just mixed the lemon zest with orange zest and in my oven it needed more time otherwise it was moist and light and we all enjoyed it thank you
    Wershba 3 years ago
    This cake is lovely and so yummy! I added a some slight modifications to the recipe: I used a little less almond flour, added a drop of lemon essence, and used castor sugar in the whipped egg whites to get them nice and fluffy.
    Ralph S 4 years ago
    Easy to make and delicious.
    Heather F. 6 years ago
    This cake was excellent! My only lack was too little lemon zest, which left me wanting more lemon in the cake overall. Next time I just need to buy more lemons!

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