Quick Description
This Flourless Lemon Cake is soft, moist, light, and packed with bright lemon flavor. It has a delicate, tender texture with a beautifully simple finish that makes it perfect for brunch, dessert, tea time, or whenever you want something sweet that feels a little lighter than a traditional cake.
Servings & Timing
- Servings: 8 slices
- Prep Time: 15 minutes
- Bake Time: 35 to 40 minutes
- Cooling Time: 20 to 30 minutes
- Total Time: About 1 hour
Ingredients List
- 4 large eggs
- 3/4 cup granulated sugar
- 1/2 cup plain Greek yogurt or sour cream
- 1/3 cup unsalted butter, melted
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 2 cups almond flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Optional Topping
- Powdered sugar, for dusting
- Thin lemon slices, for garnish if desired
Step-by-Step Instructions
1. Prep the pan
Step-by-Step Instructions
1. Prep the pan
Preheat your oven to 350°F (175°C). Line an 8-inch round cake pan with parchment paper and lightly grease the sides.
2. Mix the wet ingredients
In a large bowl, whisk together:
- eggs
- sugar
- Greek yogurt or sour cream
- melted butter
- lemon zest
- lemon juice
- vanilla extract
Whisk until smooth and well combined.
3. Add the dry ingredients
Add:
- almond flour
- baking powder
- salt
Stir until the batter is smooth and fully combined.
4. Pour into the pan
Pour the batter into the prepared cake pan and smooth the top.
5. Bake
Bake for 35 to 40 minutes, or until the top is lightly golden and the center is set. A toothpick inserted near the center should come out mostly clean.
6. Cool
Let the cake cool in the pan for about 15 minutes, then carefully transfer it to a wire rack to cool completely.
7. Finish and serve
Dust with powdered sugar before serving if desired.
Serving Suggestions
- Serve with tea or coffee
- Add whipped cream or Greek yogurt on the side
- Top with fresh berries for a pretty dessert plate
- Enjoy chilled for a denser texture or at room temperature for a softer bite
Storage
- Store covered in the refrigerator for up to 4 days
- Let it sit at room temperature for 15 to 20 minutes before serving for the best texture
- You can also freeze slices individually for up to 2 months
Tips & Variations
- Add extra lemon zest if you want a stronger citrus flavor
- A little almond extract pairs beautifully with the almond flour
- Do not overbake, or the cake can become dry
- For a sweeter finish, drizzle with a light lemon glaze instead of powdered sugar
Nutrition
Approximate per slice
- Calories: 220 to 260
- Protein: 6 to 8g
- Carbs: 10 to 14g
- Fat: 16 to 20g
