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Lemon Almond Cake / /www.quichentell.com

Lemon Almond Cake

Quiche 'n' Tell
Gluten-free lemon cake
5 from 1 vote
Prep Time 15 mins
Cook Time 30 mins
Course Dessert
Cuisine Spanish


  • 400 g almond flour
  • 200 g golden caster sugar
  • 1 tbsp lemon zest
  • 3 tbsp lemon juice
  • 4 eggs at room temperature
  • 1/2 tsp salt


  • Grease an 8-inch square baking tin and line with baking parchment, leaving some parchment overhanging on 2 sides to help lift out the cake when it's done. Preheat the oven to 190°C.
  • Separate the eggs. Beat the yolks and caster sugar together till you get a pale and creamy mixture that leaves ribbons in the batter.
  • Using a metal spoon, gently fol in the lemon juice, rind and almond flour until well combined.
  • In a clean bowl, beat the egg whites till they they are stiff enough and form soft peaks.
  • Using a spatula, gently fold the egg whites into the cake batter until fully incorporated.
  • Bake the cake for 30 mins till lightly browned on top or until a toothpick inserted into the cake comes out clean.
  • Take the tin out, leave for 5 minutes before gently lifting the cake out (using the parchment). Let the cake cool completely on a wire rack before dusting with caster sugar.
Keyword almond flour cake, gluten-free cake, lemon cake