Gluten-Free Lemon Cake with Almonds

Step 1

Preheat oven to 175 degrees top and bottom heat. Grease a small springform pan and sprinkle with almonds. Separate the eggs. Beat 100 grams of the sugar with the egg yolks until very frothy. Beat the beaten egg whites with the remaining sugar until stiff.

Step 2

Stir the liquid butter, lemon zest, and lemon juice into the egg mixture. Mix the almonds with the baking powder and also carefully stir in; finally fold in the beaten egg white.

Step 3

Fill the dough into the prepared form and smooth it down. Spread almond flakes on the dough. Bake the cake for about 35 minutes, if necessary cover with foil after half of the time so that it does not get too dark. Dust the finished cake with icing sugar as desired.