Flourless Lemon-Almond Cake

Total Time
Prep 20 mins
Cook 35 mins

Middle Eastern flavors, delicious and not too sweet.

Ingredients Nutrition


  1. Preheat oven to 375°F and butter and flour a 9-inch cake pan with high sides, line bottom with parchment paper.
  2. Finely grind almonds with 2 tablespoons of sugar in food processor.
  3. Mix yolks, 2 tablespoons sugar, lemon zest, cinnamon and a pinch of salt in a bowl until thick and smooth.
  4. Add almond mixture, stir.
  5. Separately (with clean bowl and beaters) beat egg whites until soft peaks form, then gradually add 4 tablespoons sugar, beating until egg whites are stiff but not dry.
  6. Fold half of egg whites gently into almond mixture, then add other half and finish folding in gently.
  7. Transfer to prepared pan.
  8. Bake until toothpick inserted in center comes out clean, about 30-35 minutes.
  9. Cool on rack, turn out onto serving platter.
Most Helpful

5 5

What a lovely cake. I followed the recipe, except for using almond meal instead of the slivered almonds & 2tbsp sugar. Cooked for 25 mins & the result was perfect. Served with a dollop of cream for a great gluten free dessert. Thanks for sharing.

5 5

This is a fabulous recipe. I made this recipe x4. It is a very light cake and the flavor is wonderful. I baked it at 325 with industrial ovens on a low fan and it came out perfect.

5 5

very good recipe! this was my first experiment in making non-chocolate flourless cake and being a huge almond fan helps greatly. i added 1 tsp of vanilla and almond extract and substituted orange zest for lemon, though - i made this for someone whos not crazy about lemons. then as a topping, i boiled down a bag of frozen berries with a bit of sugar and poured it on top while the cake was still warm (after poking holes in the top) - the result was very old fashioned and homey delicious. i would like try it without a topping as well, maybe adding some rose water to the mix for a totally different taste. thanks for the recipe! :)