Almond Lemon Cake
Active Time: 15 minutes
Total Time: 45 minutes
8 Servings
- Medium Perforated Sheet
- Medium Round Mold
- Stainless Mixing Bowl
- Le Petit Grater
- Heat Resistant Spatula
- Square Serving Board
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Ingredients
- 1 1/2 cups almond flour
- 4 eggs, separated, room temperature
- 1/2 cup sugar
- 2 tablespoons lemon zest
- 1/4 cup sliced almonds
- Powdered sugar (for dusting cake)
- Lemon glaze (optional): pure lemon juice (1 lemon) powdered sugar (2 cups) to taste
Instructions
- In the bowl of an electric mixer, combine sugar and lemon zest and mix for several minutes to infuse lemon oil into the sugar.
- Add egg yolks and beat on high for 3 minutes until thick, creamy, and light. Fold in almond flour with spatula until incorporated.
- In a separate bowl, beat egg whites on high until stiff peaks form (about 2 minutes). Fold in egg whites 1/3 at a time into mixture until incorporated. Do not overmix.
- Transfer to the Medium Round Mold and sprinkle with the almonds.
- Bake at 350°F for 30 minutes or until done.
- Remove from oven and cool completely in mold.
- Once cooled, remove from the mold.
- Pour lemon laze over top or sprinkle with powdered sugar.
bon TIP: If you have leftovers, a big if here, cover the cake with your round mold while on the square serving board, and it will keep it moist.
Enjoy!
