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Almond Flour Cake

This Almond Flour Cake is a must-try! A delightful gluten-free dessert with a moist texture and a hint of citrus.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dessert
Cuisine: Gluten-Free
Keyword: Almond Flour, Baking, Easy
Servings: 8 servings

Ingredients

For the Cake:

  • 4 large eggs separated into whites and yolks
  • 1 cup sugar plus 2 tablespoons, divided
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon pure almond extract
  • ½ teaspoon cream of tartar
  • 1 cup almond flour
  • 1 teaspoon baking powder (aluminum-free recommended)
  • ½ teaspoon kosher salt
  • 2 tablespoons lemon zest (about 2 medium lemons)

Instructions

Instructions:

  • Step 1: Preheat your oven to 350°F (175°C).
  • Step 2: Line a 9-inch round cake pan with parchment paper and lightly grease the sides.
  • Step 3: Whisk the egg yolks with 1 cup of sugar until pale and creamy. Add vanilla and almond extracts.
  • Step 4: Sift together almond flour, baking powder, and kosher salt in another bowl.
  • Step 5: Gradually fold dry ingredients into the egg yolk mixture until just combined.
  • Step 6: Beat the egg whites with cream of tartar until soft peaks form, gradually adding remaining sugar.
  • Step 7: Fold the whipped egg whites into the batter in three additions.
  • Step 8: Fold in the lemon zest.
  • Step 9: Pour the batter into the prepared pan and bake for 25-30 minutes until a toothpick comes out clean.
  • Step 10: Cool the cake for 10 minutes in the pan before transferring to a wire rack.

Equipment

  • Mixing Bowls
  • Electric Mixer
  • Rubber spatula
  • 9-inch round cake pan
  • Parchment Paper

Notes

  • Store the cake at room temperature for up to 2 days.
  • For longer storage, refrigerate for up to a week.
  • Wrap tightly and freeze for up to 3 months.