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