For this gluten-free lemon cake, the description "moist" is actually not enough. In fact, is really extremely moist and still slightly moist inside. Just the way I love sponge cake!
Hello Friends,
Today we solve a big problem I have so far. I have been somewhat disappointed by a lot of gluten-free recipes so far. For one reason, they are often slightly dry. If you feel the same, this cake might be a complete relief.
This cake is a blessing for people who have to eat gluten-free and for anyone else. Let's get into it!
Jump to:
About this recipe
Actually, this gluten-free lemon cake is more of a sponge cake. The foundation is a very foamy egg mass. Similar to the Viennese sponge cake, it is additionally refined with melted butter. This makes the almond cake easy to make and absolutely amazing in terms of consistency.
I was inspired for this creation by two older recipes: the Mallorcan almond cake and the low-carb apple cake.
Taste and Occasion
For me, this natural and moist gluten-free lemon cake already heralds springtime in culinary terms, just like lemon curd or tarte au citron. The cake tastes rather discreetly of lemon.
If you like it more intensely, you can use twice the amount of abrasive. Essential for the almond cake recipe with ground almonds is that you use the blanched alternative. This way, the result is outstanding (and optically the nicest).
Ingredients
Lemon and Almonds are the two main ingredients responsible for the cake's taste. As you know already, the cake does not contain flour. So we substitute the flour with a mixture of eggs, butter, sugar, and almonds.
We use both the juice and the zest from the lemon, to make the taste really natural. If you like it more intensely, you can use double the amount of zest you put into the cake.
How to make the gluten-free lemon Cake
Start by preheating your oven to 350°F / 175°C top and bottom heat.
Then we'll work on the dough. Grease a small springform pan and sprinkle with almonds. Separate the eggs. Take a large bowl and beat 100 grams of the sugar with the egg yolks until very frothy.
Beat the beaten egg whites with the remaining sugar until stiff.
Stir the liquid butter, lemon zest, and lemon juice into the egg mixture. Mix the almonds with the baking powder and also carefully stir in; finally fold in the beaten egg white.
Once the dough is ready, you can fill it into the prepared form and smooth it down. Spread almond flakes on the dough.
Bake the cake for about 35 minutes. If necessary, cover with foil after half of the time so that it does not get too dark. Dust the finished cake with icing sugar as desired.
Top Tip
Theoretically, it is a cake that lasts for a long time. So you can bake the gluten-free lemon cake very well the day before or even two days in advance. In practice, it probably looks rather different. I had to be careful not to eat the lemon-almond cake without flour directly lukewarm completely 😉
Recipe Card
Gluten-Free Lemon Cake with Almonds
Ingredients
For the dough
- 4 eggs, medium sized
- 120 grams (0.6 cups) sugar
- 90 grams (0.4 cups) butter, melted
- 220 grams (2 cups) ground almonds, blanched
- ½ teaspoon baking powder
- 1 lemon, of which juice and grated
For sprinkling
- 60 grams (0.4 cups) almonds, sliced
Instructions
- Preheat oven to 175 degrees top and bottom heat. Grease a small springform pan and sprinkle with almonds. Separate the eggs. Beat 100 grams of the sugar with the egg yolks until very frothy. Beat the beaten egg whites with the remaining sugar until stiff.
- Stir the liquid butter, lemon zest, and lemon juice into the egg mixture. Mix the almonds with the baking powder and also carefully stir in; finally fold in the beaten egg white.
- Fill the dough into the prepared form and smooth it down. Spread almond flakes on the dough. Bake the cake for about 35 minutes, if necessary cover with foil after half of the time so that it does not get too dark. Dust the finished cake with icing sugar as desired.
Notes
- The cake tastes rather discreetly of lemon. If you like it more intensely, you can use double the amount of abrasive.
- The almond sponge cake is also delicious with additional fruit like cherries or apples.
- For a low carb almond and lemon cake, it is easy to replace the sugar with erythritol or xylitol.
Ingredient substitutions
Variations
The almond biscuit is very versatile. It also tastes delicious with fruit. A particularly delicious combination: cake with ground almonds and cherries. Or apples.
You can easily replace the sugar with erythritol or xylitol for a low-carb lemon cake.
If you like other lemon-inspired cakes, which don't have to be gluten-free, then have a look at my super-moist Lemon Poppy Seed Cake and the classic Lemon Sheet Cake. And if you're on the healthy side of baking, why don't you try my low-fat sugar-free Lemon Cake?
Nutrition
Similar Recipes
-
Low-Fat Moist Carrot Cake -
Keto Chocolate Cake with Frosting -
Vegan Carrot Cake without Eggs & Milk
-
Flourless Low Carb Waffles
About Kathrin & Jan
It's like a little miracle to me every time. Seemingly simple ingredients are made into something that can brighten up your life. Butter, sugar, eggs, and flour melt into an airy biscuit, a fine tart, a juicy cake, or a crispy biscuit. Baking simply makes you happy. Welcome and enjoy our blog!
Kathrin & Jan
-
Sponge Cake Basic Recipe
-
Authentic German Cinnamon Stars (Zimtsterne)
-
Extra Moist Apricot Almond Cake
Leave a Reply