Sweet Simplicity: Honey Lemon Almond Flour Cake
Brighten up your dessert time with this Honey Lemon Almond Flour Cake, a delightful and light treat that’s perfect for any occasion. Whether you’re hosting a brunch, needing a sweet finish to a family dinner, or just want a delightful treat to accompany your afternoon tea, this cake delivers. Combining the nutty richness of almond flour with the bright zestiness of lemon, this cake is not only delicious but also gluten-free and can be sweetened to your liking. Here’s how to whip up this delightful cake.
Ingredients
- 1 1/2 cups super fine almond flour
- ~1/4 teaspoon sea salt (adjust to taste)
- 1 teaspoon vanilla extract (or almond extract for a different flavor profile)
- 4 eggs, separated into yolks and whites
- 2 tablespoons lemon zest (or orange zest for a variation)
- 1 tablespoon fresh lemon juice (or orange juice for a twist)
- 1/2 cup sugar (white, brown, or coconut) or honey for a naturally sweeter cake
- 1 teaspoon baking powder
- Powdered or icing sugar (for sprinkling)
- ~1/2 cup blueberries (for topping)
Directions
- Prepare the Oven and Pan:
- Preheat your oven to 350°F (175°C). Line a 7-inch or 9-inch springform pan with parchment paper and grease the sides with cooking spray, avocado oil, or coconut oil.
- Mix Wet Ingredients:
- In a large bowl, beat together the sugar (or honey), egg yolks, vanilla extract, and lemon zest until well combined and creamy.
- Combine Dry Ingredients:
- In a separate bowl, whisk together the almond flour, sea salt, and baking powder. Gradually mix these dry ingredients into the wet mixture until just combined.
- Whip Egg Whites:
- In another clean bowl, beat the egg whites until they form stiff, foamy peaks. This introduces air into the batter, helping to make the cake light and fluffy.
- Fold in Egg Whites:
- Carefully fold the whipped egg whites into the batter in three additions, ensuring not to deflate the air bubbles you’ve worked to create.
- Bake:
- Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 30-35 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Let the cake cool completely in the pan before removing. Dust with powdered sugar and top with fresh blueberries for a beautiful and tasty finish.
Nutritional Information
- Prep Time: 15 minutes
- Cooking Time: 30-35 minutes
- Total Time: 45-50 minutes
- Calories: 220 kcal per slice
- Servings: 8-10 slices
Why You’ll Love This Cake
- Gluten-Free: Made with almond flour, it’s a great option for those avoiding gluten.
- Customizable Sweetness: Adjust the type and amount of sweetener to fit your dietary needs and taste preferences.
- Light and Fluffy: The technique of folding in whipped egg whites keeps the cake airy and moist.
This Honey Lemon Almond Flour Cake is not only a joy to make but also a treat to eat. Each slice is packed with delightful flavors that are sure to impress any guest or satisfy any sweet tooth. Enjoy this simple yet elegant cake and relish the compliments it brings!
Honey Lemon Almond Flour Cake
- Total Time: 45-50 minutes
- Yield: 8-10 1x
Description
This Honey Lemon Almond Flour Cake is a delightful treat that perfectly balances the sweet, floral notes of honey with the bright, zesty flavor of lemon. Made with almond flour, this cake is not only gluten-free but also has a wonderfully moist and light texture. The secret to its airy crumb is the beaten egg whites, which are gently folded into the batter to give the cake a beautiful lift.
Ingredients
1 1/2 cups super fine almond flour
~1/4 teaspoon sea salt (or less)
1 teaspoon vanilla extract (or almond extract)
4 eggs (separated, yolks from whites)
2 tablespoons lemon zest (or orange zest for an orange variation)
1 tablespoon fresh lemon juice (or orange juice)
1/2 cup white, brown, or coconut sugar (or honey for a sweeter cake)
1 teaspoon baking powder
Powdered or icing sugar (for sprinkling)
~1/2 cup blueberries (for topping)
Instructions
Preheat your oven to 350°F (175°C) and line a 7-inch or 9-inch springform pan with parchment paper. Grease the sides with cooking spray, avocado oil, or a bit of coconut oil dabbed on a paper towel.
In a large bowl, use a fork or mixer to beat together the sugar or honey, egg yolks, vanilla extract, and lemon zest until well combined.
In a separate bowl, whisk together the almond flour, sea salt, and baking powder. Add this dry mixture to the yolk mixture and stir until combined.
In another bowl, use a mixer to beat the egg whites until they form stiff, foamy peaks. Gently fold the egg whites into the cake batter in three additions, being careful not to deflate the mixture. This step is crucial for achieving a light and airy texture.
Transfer the batter to the prepared pan and bake at 350°F for 30-35 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
Allow the cake to cool completely in the pan before removing it. Dust with powdered sugar and top with fresh blueberries before serving.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
Nutrition
- Calories: 220