One-Bowl Flourless Lemon Almond Cake

Name: One-Bowl Flourless Lemon Almond Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 4 large eggs; 2 tablespoons lemon zest; 3/4 cup granulated sugar,; 1/4 teaspoon pure almond extract, (optional); 1 1/2 cups almond flour, (blanched, finely ground); 1 teaspoon baking powder; 1 pinch sea salt; fresh berries and or whipped cream or whipped coconut milk for garnish

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Prep Time: 20 minutes

Cook Time: 35 minutes

Total: 55 minutes

Servings: 8

almond flour gluten free cake

Ingredients

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4 large eggs2 tablespoons lemon zest3/4 cup granulated sugar,1/4 teaspoon pure almond extract, (optional)1 1/2 cups almond flour, (blanched, finely ground)1 teaspoon baking powder1 pinch sea saltfresh berries and or whipped cream or whipped coconut milk for garnish

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Instructions

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Step 1

Heat oven to 350°F. Cut a circle of parchment paper to fit in the bottom of an 8 - inch round cake pan. Grease the sides with butter.

Step 2

In the large bowl, beat the eggs.

Step 3

Add all the remaining ingredients to the bowl and beat on medium-high speed until smooth. Don't overbeat.

Step 4

Transfer the batter to the prepared pan. Bake for 28-30 minutes until golden and the edges are just beginning to pull away from the sides of the pan.

Step 5

Remove from the oven and let the cake cool completely in the pan. Run a knife around the edge to loosen before transferring it to a wire cooling rack. Transfer to a serving plate and garnish with whipped cream or coconut whip and fresh sliced strawberries or other berries just before serving.