Lemon Almond Bliss – A Gluten-Free Brunch Delight
This recipe is a gluten-free brunch dessert that combines the flavors of lemon and almond to create a delicious Mediterranean-inspired cake. The recipe is easy to follow and can be prepared in under an hour.
Allergens
Eggs, Dairy (Butter)
Ingredients
- 1 cup ground almonds
- 2 cups gluten
- free all
- purpose flour
- 1 1/2 cups granulated sugar
- 3 large eggs, room temperature
- 1 cup fresh lemon juice
- Zest of 2 lemons
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted and cooled
- Confectioner's sugar, for dusting
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9 inch springform pan and line the bottom with parchment paper.
- In a large bowl, whisk together the ground almonds, gluten free flour, baking powder, and salt. Set aside.
- In another bowl, cream together the sugar and room temperature eggs until light and fluffy.
- Gradually add the dry ingredients to the egg mixture, alternating with the lemon juice, beginning and ending with the dry ingredients. Stir in the melted butter.
- Fold in the lemon zest. Pour the batter into the prepared springform pan.
- Bake for 40 45 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before removing it from the pan and cooling completely on a wire rack.
- Once cooled, dust with confectioner's sugar and serve.
Chef’s Insight
Allow the lemon zest to fully incorporate into the batter for maximum flavor and aroma.
Notes
This cake is best served at room temperature.