This Simple Lemon Almond Cake is a snap to make with only 4 ingredients and cooks in 20 minutes.
It’s a dense little cake that makes me think it would be served with high tea in London. The kind of cake that your great-grandmother served when you were a kid that you didn’t care for. It’s basic, simple and nutty without the distracting splash.
Berries and cream bring a light sweetness to this Lemon Almond Cake. A drizzle of a lemon & powder sugar icing could do the trick too. I found this simple gluten-free cake to be unexpectedly addicting … but I’m also not a fan of basic white sugar/ white flour cakes anymore. Reach out and let me know your thoughts when you make it.
Simple 4-ingredient Lemon Almond Cake
1.5 cups almond flour
1/2 cup coconut sugar
zest of three lemons
Optional: sprinkle with sliced almonds, berries, coconut whipped cream, honey
Preheat the oven to 350 °. Grease a pan (mine was a glass pyrex roughly 7×11″).
Separate the yolks and whites. Whip the whites until stiff. Whip together the yolks and coconut sugar until fluffy and pale. Mix in the almond flour and lemon zest. The batter will be pretty stiff at this point.
Fold in half of the egg whites, then fold in the second half. top with almonds if using. Pour into prepared pan and bake for 20 minutes. Let cool. Top with whipped cream, fresh berries, and a drizzle of honey.
Note, I used a hand mixer to whip the whites and yolks; by hand with a whisk works fine and builds more muscle!