Light & Fluffy, Gluten-Free Lemon Cake
This fresh, tart lemon cake topped with berries is an indulgence you’ll feel good about snacking on.
Whipping egg whites into this almond flour, lemon cake makes it light and fluffy, it almost reminded me of an angel food cake. Anyone gluten-free can enjoy this fresh cake that’s perfect for spring/summer! 🍋
I chose blueberries for my berry of choice. Strawberries, blackberries, huckleberries, and raspberries would all be great choices.
Ingredients:
4 large eggs, separated, room temperature. Place your egg yolks in a small bowl and egg whites in a bowl of a mixer or a large bowl that can fit a hand mixer.
2 tablespoons packed lemon zest
2 tablespoons packed lemon juice
1/2 cup white sugar, divided in half
1/4 teaspoon vanilla extract
1 1/2 cup lightly scooped finely ground blanched almond flour
1 teaspoon baking powder
Pinch salt
Powdered sugar, for sprinkling
1/4 cup (or more) of your favorite berries
Butter or oil for coating cake pan
1 (8 or 9-inch) springform pan
Instructions:
Preheat the oven to 350°F (175 °C). Place a round of parchment paper on the bottom of a 8 or 9-inch springform pan, and grease it and the sides of the pan with butter or cooking oil.
In a bowl, beat together the egg yolks, lemon zest, lemon juice, and 1/4 cup of the sugar until smooth using a spoon or baking spatula. Add vanilla extract and mix.
In a separate bowl, whisk together the almond flour, baking powder, and salt. Add the flour mixture to the egg yolk mixture and beat until well combined. The mixture should resemble a thick paste.
With an electric mixer with a whisk attachment or a hand mixer, beat the egg whites, starting on low speed and gradually increasing the speed.
Your egg whites begin to increase in volume, sprinkle in the remaining 1/4 cup of sugar, a little at a time, as you continue to beat the egg whites. Beat until soft peaks form.
Add about 1/3 of your egg white meringue mixture to your lemon cake batter, fold it in gently using a spatula.
Repeat this until all your egg white mixture is folded in. This will add a lot of volume to your cake batter. Make sure to fold in your egg white and don’t mix it in quickly, this would result in a less fluffy cake.
Spoon the batter into the prepared springform pan and place in the oven. Bake at 350°F (175 °C) until golden brown and a toothpick comes out clean, about 30 minutes.
While still warm, add your berries on top, and let cool for about 10 minutes.
Release the springform pan sides, and gently move the cake to a cake serving plate. Peel the parchement off the bottom. Sprinkle with powdered sugar before serving.
Thank you Elise Bauer from simplyrecipes.com, for the inspiration!
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