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