Authentic Flourless Italian Lemon Cake

Ingredients:

  • 4 large eggs, separated
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, melted and cooled
  • 1 cup almond flour
  • Zest of 2 lemons
  • Juice of 2 lemons
  • Powdered sugar, for dusting

Directions:

  1. Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
  2. In a large bowl, beat the egg yolks and sugar together until pale and creamy. Slowly add the melted butter, lemon zest, and lemon juice, mixing until well combined.
  3. Gently fold in the almond flour until the batter is smooth.
  4. In a separate bowl, beat the egg whites until stiff peaks form. Gradually fold the egg whites into the lemon batter, being careful not to deflate them.
  5. Pour the batter into the prepared cake pan and smooth the top.
  6. Bake for 30-35 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  7. Dust with powdered sugar before serving.
  8. Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes
  9. Kcal: 250 kcal | Servings: 8 servings

FAQs:

  • What is an Authentic Flourless Italian Lemon Cake? An Authentic Flourless Italian Lemon Cake is a traditional Italian dessert made without flour, using ingredients like almond meal, eggs, sugar, and fresh lemons. This cake is known for its light, moist texture and bright, zesty lemon flavor, making it a perfect gluten-free dessert option.
  • How do you make an Authentic Flourless Italian Lemon Cake? To make an Authentic Flourless Italian Lemon Cake, start by beating egg yolks with sugar until light and fluffy. Add almond meal, lemon zest, and lemon juice to the mixture. In a separate bowl, beat egg whites until stiff peaks form, then gently fold them into the almond mixture. Pour the batter into a greased and lined cake pan and bake until a skewer inserted into the center comes out clean. Let the cake cool before dusting with powdered sugar or glazing with a lemon syrup.
  • Can I substitute almond meal with another ingredient? Almond meal is a key ingredient in Authentic Flourless Italian Lemon Cake, providing both structure and flavor. However, if you need a substitute, you can use other nut meals like hazelnut or cashew meal. Keep in mind that this will alter the flavor of the cake. For a nut-free version, you can try using sunflower seed meal.
  • What variations can I make to the Authentic Flourless Italian Lemon Cake recipe? You can customize the Authentic Flourless Italian Lemon Cake by adding ingredients like poppy seeds for texture or a splash of limoncello for an extra burst of lemon flavor. You can also top the cake with a lemon glaze, fresh berries, or whipped cream to enhance its presentation and taste. Additionally, incorporating a bit of vanilla extract or cardamom can add a unique twist to the flavor profile.
  • How should I store Authentic Flourless Italian Lemon Cake? Store Authentic Flourless Italian Lemon Cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. The cake can also be frozen for longer storage; wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw the cake in the refrigerator before serving. If the cake is glazed or topped with fresh fruit, it is best to store it in the refrigerator to maintain its freshness.

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