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Honey Lemon Almond Flour Cake Recipe

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4.2 from 4 reviews

This Honey Lemon Almond Flour Cake is a light, airy, and moist dessert made with superfine blanched almond flour, infused with fresh lemon zest and juice, sweetened naturally with honey and cane sugar, and lifted by whipped egg whites. Perfectly tender with a delicate crumb, it’s topped with fresh blueberries and a dusting of powdered sugar, making it a bright and delightful treat for any occasion.

Ingredients

Dry Ingredients

  • 1¾ cups (180 g) superfine blanched almond flour
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp fine sea salt

Wet Ingredients

  • 4 large eggs, separated
  • ⅓ cup cane sugar
  • 2 Tbsp runny honey
  • Zest of 2 lemons
  • 2 Tbsp fresh lemon juice
  • 1 tsp pure vanilla extract
  • 2 Tbsp extra virgin olive oil

Toppings

  • Powdered or icing sugar (for sprinkling)
  • ~½ cup blueberries (cake toppers)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 7 or 9-inch springform pan with parchment paper. Lightly grease the sides of the pan using cooking spray, high-heat avocado oil, or a dab of coconut oil on a paper towel to prevent sticking.
  2. Mix Wet Yolks Mixture: In a bowl, use a large fork or electric mixer to beat together cane sugar, runny honey, the 4 egg yolks, pure vanilla extract, and lemon zest until the mixture is well combined and slightly thickened.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the superfine blanched almond flour, fine sea salt, baking powder, and baking soda. Then fold this dry mixture into the wet yolk mixture until fully combined.
  4. Whip Egg Whites: In another clean bowl, beat the 4 egg whites with a mixer until foamy peaks form. This aeration is key for the cake’s light and airy texture.
  5. Fold Egg Whites into Batter: Gently fold the whipped egg whites into the almond flour batter in three additions. This folding preserves the airiness, giving the cake its lift and tender crumb. Let the batter rest for 5 minutes to allow the ingredients to hydrate.
  6. Bake the Cake: Pour the batter into the prepared springform pan and bake at 350°F for 30-35 minutes. The cake should be golden on top and a toothpick inserted in the center should come out clean. Note that using a smaller pan creates a taller cake, while a larger pan yields a flatter cake.
  7. Cool and Garnish: Once baked, allow the cake to cool in the pan for 15 minutes before releasing the sides. Let it cool completely. Before serving, sprinkle with powdered sugar and top with fresh blueberries for a fresh burst of flavor and color.

Notes

  • This recipe only works with almond flour, which behaves differently from wheat flour. The combination of almond flour and separated eggs means the cake requires no additional oil or butter.
  • Be gentle when folding in the egg whites to maintain the cake’s airy texture.
  • Using a smaller springform pan results in a taller, more impressive cake.
  • The cake can be served plain or with fresh fruit and a dusting of powdered sugar for extra sweetness and decoration.

Find it online: https://cookedbysarah.com/honey-lemon-almond-flour-cake-recipe/