Flourless Lemon Cake (Serves 8–10)
🧾 Ingredients
2 large lemons (preferably organic)
1 cup (200 g) granulated sugar
4 large eggs
2 cups (200 g) almond flour (finely ground)
1 tsp baking powder
1/4 tsp salt
1 tsp vanilla extract (optional)
👩🍳 Instructions
- Prepare the lemons
Wash lemons well.
Place whole lemons in a pot, cover with water, and boil for 10–15 minutes (this removes bitterness).
Drain, let cool, then cut open and remove seeds.
Blend entire lemons (peel + pulp) into a smooth puree. - Make the batter
Preheat oven to 175°C (350°F).
Grease and line an 8-inch (20 cm) cake pan.
In a bowl, beat eggs and sugar until light and slightly thick.
Mix in lemon puree and vanilla.
Stir in almond flour, baking powder, and salt until combined. - Bake
Pour batter into prepared pan.
Bake for 40–45 minutes, or until golden and set in the center.
If it browns too quickly, loosely cover with foil. - Cool
Let cool completely in the pan before removing (it’s delicate when warm).
✨ Optional Toppings
Dust with powdered sugar
Drizzle with lemon glaze (powdered sugar + lemon juice)
Serve with whipped cream or yogurt
Add fresh berries 🍓
💡 Tips
Almond flour keeps it moist and slightly nutty
Flavor improves after a few hours or next day
Store in fridge up to 4 days