Description
A delightful almond flour lemon cake that is light and fluffy, perfect for any occasion!
Ingredients
Scale
- 1 3/4 cups almond flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 4 large eggs (preferably at room temperature)
- 1/2 cup sugar
- 1/4 cup + 2 tablespoons vegetable oil
- zest of 1 large lemon
- 1/4 cup lemon juice
Instructions
- Preheat oven to 350°F (177°C). Line the bottom of an 8-inch round baking pan with parchment paper and grease the bottom and sides with cooking spray and set aside. I recommend using a light-colored metal or glass pan for almond flour cakes. Dark pans absorb more heat, and because almond flour is high in natural oils, it can brown and darken faster in a dark metal pan.
- Combine dry ingredients. Add the almond flour, baking powder, baking soda and salt into a small bowl and whisk to combine.
- Mix wet ingredients. Into a larger bowl, add the eggs, sugar, oil, and lemon zest. Whisk well for about one minute.
- Finish batter. Add the dry ingredients along with 1/4 cup lemon juice and mix until smooth and well combined. Transfer the batter to the prepared pan, spread evenly, and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. This batter will be thinner than traditional cake batters.
- Cool. Place the baking pan on a wire rack to cool completely. Dust with powdered sugar and enjoy!
Notes
- This cake is best served fresh but can be stored in an airtight container for up to 3 days.
- For an extra touch, serve with fresh berries or a dollop of whipped cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 120mg