flourless lemon cake

Zesty, moist and delicious this Flourless Lemon Cake is very easy to make. Being a naturally gluten free lemon cake, this recipe is a true crowd pleaser and great for afternoon tea or holidays.

Flourless Lemon Cake (Gluten Free)

white granulated sugar

eggs,

vanilla extract

lemon zest, not packed ((notes))

lemon juice ((notes))

almond meal

baking powder

salt

lemon juice

lemon

Preheat oven to 180C / 350F / 160C fan forced. Grease&nbsp; and line a 20cm (8 inch) round springform tin with baking paper.

Whisk together the  almond meal, baking powder and salt and set aside.

In a medium bowl, whisk the egg whites until soft peak stage and set aside.

Beat the butter and sugar together until light and creamy, then add the yolks and beat well to combine. Add the vanilla, zest and juice and beat until incorporated.

Add the mixed dry ingredients to the butter and egg mixture in 2 parts, and stir gently to combine.

Add 1/3 of the egg whites to the batter and mix through to loosen it. Add the last 2/3 in 2 parts but just fold through gently until all combined. Keep the mixing to a minimum to keep as much air in the mix as possible.

Bake for around 40-45 minutes until golden on top and a toothpick comes out with just a moist crumb or two.

Allow to cool for half an hour before removing the spring form tin. Transfer to a cake plate and allow to cool completely.

FOR THE FLOURLESS LEMON CAKE

Mix together the icing sugar and half the lemon juice. Slowly add more lemon juice until it gets to the desired consistency, then pour it over the cake.

FOR THE SIMPLE LEMON ICING

https://embed.mediavine.com/videos/nsfhpepnxa86g7xfhz2l

Flourless Lemon Cake

This lemon yogurt cake is so fluffy and light. It is just four ingredients and doesn&#39;t need flour, butter or oil.

4 Ingredient Fluffy Lemon Yogurt Cake

(161 g) whole milk plain Greek yogurt

(177 milliliters/238 g) sweetened condensed milk

eggs, separated (straight from fridge)

tbsp (30 ml) lemon juice lemon

Preheat oven to 325°F (163°C). Grease the inside of a 7 inch round cake pan with a cooking oil spray and line the bottom with parchment paper. Do not line the sides but make sure they are greased.  Use a solid one-piece cake pan (no removable bottom). 

Add yogurt, condensed milk and egg yolks to a large mixing bowl. Whisk until ingredients are fully incorporated and you have a smooth batter.

Whisk in lemon juice and zest.

Add egg whites to a large mixing bowl. Beat at highest speed until stiff peaks form. Add one third of the egg white mixture to the egg yolk batter. Fold it in gently with a spatula until no egg white lumps remain. Make sure you scoop up batter from the very bottom of the bowl each time you fold to make sure all of the batter gets incorporated with the egg whites. Repeat with the next 1/3 and then the remaining 1/3.

Pour batter into the prepared baking pan. The cake will be baked in a water bath. To do this, place your cake pan into a slightly larger baking pan. I used a 9 x 9 inch baking pan. Make sure to use a pan that is only slightly larger than the pan the cake is baking in so that there is not too much water added. Place your cake pan into the bigger pan. Pour just enough cold tap water into the outer pan so that the water level reaches 5/16 inch. Use a ruler to measure the water to ensure you only have up to 5/16 inch. If your water level is too high, the bottom of your cake will cook too much, causing a dense bottom layer.

Place cake with water bath into your oven. Bake for 45 minutes or until top of cake is browned and looks done. (Check on the cake through the oven window and don&#39;t open the oven door. You just want the top of the cake to look cooked.) Turn off the oven but do not open the oven door and leave the cake in the oven for one hour. It is important to leave the cake in the oven (unopened) because this allows the cake to finish cooking and the gradual drop in temperature prevents the cake from suddenly collapsing. The cake will shrink down, but it shouldn&#39;t completely collapse. After one hour, you can remove the cake from the oven. Let the cake cool to room temperature. Place cake uncovered into fridge for several more hours or overnight. This helps the cake develop a better flavor and will remove some of the excess moisture. If desired, dust top with powdered sugar before serving.

I did mine in a loaf tin and it work out good. Only reason for 4 stars instead of 5, is because, how long it takes before we can eat it?

I made this today and it was really good! I didn't have a cake pan, so I used a round casserole dish and it worked well. I also used 2% fat greek yogurt. I plan to make this again. Thanks for sharing ?

I told my self " must try". Tq for the recipe &amp; tips.

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Flourless Lemon Cake (Gluten Free)

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Top 2 flourless lemon cake recipes from across the web

The most viewed flourless lemon cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Flourless Lemon Cake (Gluten Free)

4 Ingredient Fluffy Lemon Yogurt Ca...

The most viewed flourless lemon cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine