Gluten Free Flourless Lemon Cake

This Flourless Lemon Cake is completely detonating with splendid, lively lemon enhance. The way that it is additionally without gluten is an absolute mishap because of the way that the fundamental fixing (beside lemon), almond dinner, is normally gluten free.

This formula came about when a partner at work skilled me a pack of lemons, new off the tree and it’s been one of my preferred cakes from that point forward. It has an instense lemon enhance with a delicate, sodden scrap and in spite of that clamminess, is fantastically delicate and light.

This basic gluten free lemon cake is topped with a much increasingly basic lemon icing made with only 2 fixings – icing (powdered) sugar and lemon juice). The cake needs nothing more as the icing falls down the sides making such a pretty completion.

Flourless Lemon Cake

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Recipe by sugarsaltmagic Course: DessertCuisine: AmericanDifficulty: Easy


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This Flourless Lemon Cake is absolutely exploding with bright, zesty lemon flavour.The fact that it is also gluten-free is a total accident due to the fact that the main ingredient (aside from lemon), almond meal, is naturally gluten free.


  • For the cake:
  • 3/4 cup (150g / 5.3oz) white granulated sugar

  • 115 g (1/2 cup / 1 stick) unsalted butter, softened

  • 4 large eggs, separated

  • 1 teaspoon vanilla extract

  • 2 tablespoons lemon zest, not packed

  • 1 tablespoon lemon juice

  • 2 ½ cups (250g / 8.8oz) almond meal (almond flour)

  • 1 teaspoon baking powder

  • ¼ teaspoon salt

  • For the icing:
  • 1 ¼ cups (163g / 5.7oz) icing (powdered / confectioners) sugar

  • 6-8 teaspoons lemon juice

  • extra lemon zest


  • Preheat oven to 180C / 350F / 160C fan forced. Grease and line a 20cm (8 inch) round springform tin with baking paper.
  • Whisk together the almond meal, baking powder and salt and set aside.
    In a medium bowl, whisk the egg whites until soft peak stage and set aside.
  • Beat the butter and sugar together until light and creamy, then add the yolks and beat well to combine. Add the vanilla, zest and juice and beat until incorporated.
  • Add the mixed dry ingredients to the butter and egg mixture in 2 parts, and stir gently to combine.
  • Add 1/3 of the egg whites to the batter and mix through to loosen it.
  • Add the last 2/3 in 2 parts but just fold through gently until all combined. Keep the mixing to a minimum to keep as much air in the mix as possible.
  • Bake for around 40-45 minutes until golden on top and a toothpick comes out with just a moist crumb or two.
  • Allow to cool for half an hour before removing the spring form tin. Transfer to a cake plate and allow to cool completely.
  • Mix together the icing sugar and half the lemon juice. Slowly add more lemon juice until it gets to the desired consistency, then pour it over the cake.


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