4 Ingredient Lemon Almond Cake
This lemon almond cake has a light, tender crumb and a bright lemony flavor. It needs just 4 ingredients and doesn't require any wheat flour, dairy, butter or oil.
Ingredients
- 4 large eggs
- 1 cup (125g) powdered sugar
- 2 tbsp (30ml) lemon juice + zest of 1 lemon (about 1 heaping tsp)
- 2 1/2 cups (230g) superfine blanched almond flour, see note
Instructions
- Preheat oven to 350°F (177°C). Grease the interior of a 7 inch round springform pan and then line the bottom with parchment paper. Make sure the sides of the cake pan are thoroughly greased, otherwise the cake will stick to it.
- In a large mixing bowl of a stand mixer, add eggs and sugar. Beat on highest speed with the wire whisk attachment for about 10 minutes or until mixture becomes very thick and turns a very pale yellow, and more than triples in volume. When you lift the beater, the batter that drips off should hold its form on top of the egg mixture for several seconds before sinking back down.
- Add in the lemon juice and zest and fold it in with a spatula. Then gently fold in 1/3 of the almond flour with a spatula. Repeat with another 1/3 of the flour and then the final 1/3. Try your best not to deflate the egg mixture too much. The batter should still look very light and airy when you are done.
- Transfer your batter to your prepared cake pan. Bake for about 35-40 minutes. The surface of the cake should be browned and feel lightly firm. Let cake cool for about 1 hour and then gently release it from the cake pan. I recommend running a thin spatula around the sides to loosen the cake before releasing it from the pan. I like to let the cake cool for a few more hours before decorating and serving but you don't want to wait too long to remove it from the pan because it will start to stick. The cake tastes best after it is fully cooled. If desired, you can dust with powdered sugar right before serving and add fresh fruit or sliced almonds.
- Store any uneaten cake in an airtight container in the fridge or freezer.
Notes
- Almond flour note: It is best to measure the almond flour with a scale. If you are measuring the almond flour with measuring cups, make sure to fluff up the almond flour in the bag first with a spoon. Then spoon it into your measuring cup and level off the surface with a spoon. If you don't fluff up the flour first or you directly scoop the flour with your measuring cup, you will end up with too much almond flour for this recipe. I used Kirkland superfine almond flour.
- Lemon note: Make sure to use lemon zest, otherwise the cake does not have enough lemon flavor. You don't want to use too much lemon juice because it will cause the cake batter to be dense and gummy.
- Use a good quality brand of powdered sugar. I used C&H.* Some cheaper brands add too much starch to the sugar.
- *This product link is an affiliate link. This means I earn a commission from qualifying purchases.
Serving: 1slice, Calories: 188kcal, Carbohydrates: 14g, Protein: 6g, Fat: 12g, Saturated Fat: 1g, Sodium: 24mg, Fiber: 2g, Sugar: 10g, NET CARBS: 12
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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