Get ready to indulge in a moist, flavorful treat that celebrates the richness of almonds in every bite! This cake is gluten-free and is the perfect dessert to receive with or bring when you are being received!
This recipe was trending a few years back but classics just don't die and we have Julie's daughter Lia to thank for the few tweaks she brought to to this recipe that make it so unique!
Grease/butter a 9" cake pan or 9" springform pan. Line the bottom with a circle of parchment paper.
In a large mixing bowl, combine the eggs and sugar. Beat with an electric hand mixer on high speed for 3 minutes or until thick, creamy and solid looking.
Add almond flour, almond extract, baking powder and 1 tbsp lemon zest. Use a spatula to fold and stir together until the texture is smooth.
Transfer batter to the prepared baking pan and bake at 350˚F for 30 minutes or until the top is firm.
Let the cake rest in the pan for 15 minutes then run a thin spatula around the sides and invert it onto your hand. Place it right-side up on the rack. Let cool to room temperature and garnish with powdered sugar and lemon slices if desired.
Tips
1 Tbsp lemon zest grated from 1 large lemon
Confectioner’s sugar for garnish, optional
* I usually use coconut sugar when I bake, but when I tried it, … it was a big fail !!! I also tried brown sugar … didn’t work either! It has to be white sugar for this recipe, but if you want to make it healthier, simply cut the quantity by half and use only ½ cup.
**Lia likes to use vanilla sugar and I have to say it’s way better!
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