Flourless Lemon Almond Blender Cake
A quick and easy cake that combines bright lemon flavor and almond richness, perfect for gatherings and special occasions without the fuss of traditional baking.
Servings: 8 servings
Calories: 250kcal
Ingredients
Main Ingredients
- 2 cups almond flour or blanched almonds Whole almonds can be blended if preferred.
- 4 large eggs For lift and structure.
- 2 large lemons (zest and juice) Use fresh lemons for best flavor.
- 3/4 cup sugar or preferred granulated sweetener Can substitute with sweetener that bakes like sugar.
- 1 teaspoon baking powder Adds extra lightness.
- 1/4 teaspoon salt Enhances flavors.
- optional vanilla, yogurt, or olive oil For extra tenderness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line an 8-inch round pan.
- In a blender, blend eggs and sugar first until it appears lighter.
- Add lemon zest, lemon juice, and any optional ingredients like vanilla.
- Add almond flour, baking powder, and salt. Blend until smooth but do not overblend.
- Pour the batter into the prepared pan and bake until the center is just set.
- Avoid overbaking; the cake will continue to set as it cools.
- Let the cake cool completely before slicing.
Notes
For a fancier touch, dust the cooled cake with powdered sugar and add thin lemon slices on top. This cake can be made ahead and tastes even better after a few hours.