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Almond Lemon Cake with Sliced Almond Garnish Recipe

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This Almond Cake is a light and fluffy dessert made with almond flour, fresh lemon zest, and whipped egg whites to create a tender, moist crumb. It’s naturally gluten-free and perfect for a simple yet elegant treat, garnished with sliced almonds and optional powdered sugar and lemon slices for a bright finish.

Ingredients

Almond Cake Ingredients

  • 1 1/2 cups almond flour (measured correctly)
  • 4 eggs (separated, room temperature)
  • 1/2 cup granulated sugar
  • 1 Tbsp lemon zest (grated from 1 large lemon)
  • 1/4 cup sliced almonds
  • Confectioners sugar (for garnish, optional)
  • Lemon slices (for garnish, optional)

Instructions

  1. Prep: Grease or butter a 9-inch round cake pan or 9-inch springform pan and line the bottom with a circle of parchment paper. Preheat your oven to 350˚F (175˚C).
  2. Beat Egg Yolks and Sugar: In a large mixing bowl, combine the 4 egg yolks and 1/2 cup granulated sugar. Using an electric hand mixer on high speed, beat for about 3 minutes until the mixture is thick, creamy, and lightened in color. Then add the almond flour and lemon zest, folding them in gently with a spatula until evenly incorporated.
  3. Whip Egg Whites: In a separate large mixing bowl, beat the 4 egg whites with a clean mixer attachment until stiff peaks form, which takes about 2 minutes. This step is key to getting the cake its airy texture.
  4. Fold Egg Whites into Batter: Gradually fold the whipped egg whites into the almond batter one heaping spoonful at a time. Fold carefully to retain the air, making sure to scrape the bottom of the bowl often for an even mixture without overmixing.
  5. Bake: Pour the batter into the prepared pan, spreading evenly. Sprinkle the top with the sliced almonds. Bake in the preheated oven at 350˚F for approximately 30 minutes, or until the top is firm and a tester inserted near the center comes out clean.
  6. Rest and Cool: Allow the cake to rest in the pan for 15 minutes after baking. Then run a thin spatula around the edge of the cake to loosen it and invert it onto your hand. Place it right side up onto a cooling rack and let cool completely to room temperature.
  7. Garnish: Once cooled, dust the top with confectioners sugar and decorate with lemon slices if desired before serving.

Notes

  • Make sure the egg whites are at room temperature for better whipping volume.
  • Fold the egg whites gently to keep the batter airy and light.
  • Do not over-bake; check the cake at around 28 minutes since ovens vary.
  • This cake is naturally gluten-free due to the almond flour.
  • Measure almond flour accurately by spooning it into the measuring cup and leveling it off rather than scooping directly.

Find it online: https://cookedbysarah.com/almond-lemon-cake-with-sliced-almond-garnish-recipe/