Almond Flour Lemon Cake Recipe (Gluten Free & Paleo Option)

almond flour

🥗Healthier: coconut flour

💰Cheaper: all-purpose flour

Coconut flour is lower in carbs, while all-purpose flour is more economical.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and healthier, while margarine is a cost-effective substitute.

Start by separating the whites and yolks of 4 eggs.

Let the egg whites come to room temperature while preparing the other ingredients.

Brush a 9-inch springform pan with a generous amount of vegetable oil and line the bottom with parchment paper.

Preheat the oven to 350°F (175°C).

In a large bowl, measure 1 3/4 cups of almond flour and whisk in 1 tablespoon of corn starch and 1 teaspoon of baking powder.

In another bowl with the egg yolks, add 1/2 cup of maple syrup and 1 teaspoon of vanilla extract, and optionally, 1/2 teaspoon of almond extract.

Pour the wet ingredients into the dry ingredients and add the zest of 2 lemons; stir to combine until the batter is thick.

In a third bowl, with the egg whites, add 1 teaspoon of lemon juice and 1/4 teaspoon of kosher salt, then whisk at medium-high speed until soft peaks form (about 2-3 minutes).

Stir one third of the beaten egg whites into the batter to lighten it, then gently fold in the remaining egg whites until just combined, ensuring no streaks of egg whites remain.

Transfer the batter to the prepared pan and gently spread it into an even layer.

Bake for 25-30 minutes, or until the edges pull away from the pan and the top is golden brown.

Let the cake cool for 5-10 minutes on a wire rack, then loosen the edges with a knife and remove the springform pan.

Let the cake fully cool to room temperature on a wire rack.

Serve as is, or top with maple whipped cream and seasonal berries, and sprinkle with more lemon zest.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens