Almond Lemon Cake (Butter-less)
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Enjoy & Bon Appétit!
As always, you will find the Step-by-Step Video below the recipe.
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Almond Lemon Cake (Butter-less)
Equipment
Ingredients
ALMOND LEMON CAKE BATTER
- 2 lemons (Zest only)
- 1/2 cup (100 g) sugar
- 4 eggs (Separated, At Room Temperature)
- 1 1/2 cups (170 g) almond flour
LEMON GLAZE
- 2 cups (240 g) confectioners' sugar
- 2 tbsp (30 g) Lemon juice
Instructions
- Place your Medium Round Flexipan® Mold on the top of your Large Perforated Baking Sheet. Set aside.
- Preheat oven to 350F/180C.
ALMOND LEMON CAKE
- Grate the lemon zest directly into your mixing bowl. Add the sugar. Gently mix, and let it infuse for 10 minutes.
- Separate egg yolks from egg whites in two mixing bowls. Add the egg yolks to your lemon/sugar preparation and beat on high for 3 minutes until light and fluffy. Then, fold in the almond flour until incorporated.
- In a separate mixing bowl, beat the egg whites until stiff peaks (about 2 minutes). Fold them into your first preparation a 1/3 at a time. IMPORTANT: Do not over-mix!
- Pour your Batter into your Flexipan®. Gently swirl it around without using the spatula, which will flatten it and remove some of the air out.
BAKE!
- Bake for 30 minutes at 350F/180C. (Every oven heats differently, monitor your cake from 25min). It is ready when the toothpick inserted comes out clean.
- Once your Almond Lemon Cake is out of the oven, let it cool down for about 10min. Then, unmold onto your cooling rack.
LEMON GLAZE
- When your Almond Cake has completely cooled down, prepare the Lemon Glaze.
- In a mixing bowl, whisk together the Confectioners' sugar with the Lemon Juice using your Mini Whisk and pour it over your cake with a Spatula or using a Pastry bag. Decorate to your liking and Enjoy! Bon Appétit!
Video
Special Notes
Nutrition
