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Italian Lemon Cake – Flourless & No Baking Powder: A Zesty Delight with a Classic Twist
If you’re looking for a cake that’s light, fragrant, and naturally gluten-free, this Italian Lemon Cake is your answer. What makes it truly special? It’s made without flour and without baking powder, yet it still delivers an incredibly moist texture and bright citrus flavor that’s perfect for any occasion.
This cake is a celebration of simplicity and tradition, using basic ingredients in a way that captures the essence of Italian home baking—no need for complicated techniques or store-bought mixes. Just real lemons, wholesome nuts, and a bit of love.
🍋 Why You’ll Love This Italian Lemon Cake
- Flourless: Perfect for gluten-free diets without compromising texture.
- No baking powder: It relies on beaten eggs for natural lift.
- Moist and tender: Thanks to ground almonds or almond flour.
- Intensely lemony: With fresh lemon zest and juice in every bite.
- Naturally beautiful: Needs no heavy frosting—just a dusting of powdered sugar.
This is the kind of cake that feels at home next to an espresso or served with fresh berries after dinner. And yes—it’s as effortless as it is elegant.
🥄 Ingredients
Here’s what you’ll need:
- 1 ½ cups (150g) almond flour (or finely ground blanched almonds)
- ¾ cup (150g) granulated sugar
- 4 large eggs, separated
- Zest of 2 organic lemons
- Juice of 1 lemon (about 3 tablespoons)
- A pinch of salt
- Powdered sugar (for dusting, optional)
👩🍳 How to Make It
1. Preheat and Prepare
- Preheat your oven to 350°F (175°C).
- Line the bottom of a 9-inch (23 cm) springform pan with parchment paper and lightly grease the sides.
2. Whip the Egg Whites
- In a clean bowl, beat the egg whites with a pinch of salt until they form stiff peaks. Set aside.
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